July 31, 2020
Freedom Bulletin 35

Ingredients 1 cup pearled farro 1½ cups water 4 (5-ounce) skinless salmon fillets ½ teaspoon ground pepper ½ teaspoon salt, divided 2 tablespoons extra-virgin olive oil, divided 1 pound asparagus, trimmed and cut into 2-inch pieces 2 tablespoons drained nonpareil capers, coarsely chopped 2 tablespoons lemon juice 1 tablespoon chopped fresh parsley 1 tablespoon finely chopped shallot 1 teaspoon Dijon mustard


