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From above, a wide shallow platter shows golden-edged salmon fillets over a bed of saffron-tinted farro, dotted with glossy emerald fiddleheads, charred leek ribbons, creamy white beans, fennel fronds, crushed pistachios, and streaks of bright green herb oil, finished with lemon wedges for contrast.

Roasted Salmon with Saffron Farro, Fiddleheads & Charred Leeks

Main Course - Mediterranean - March 18, 2026