Bring ingredients together and prep the salmon: Pat the salmon dry with paper towels — removing surface moisture helps the skin crisp and prevents steaming. Season both sides lightly with 1/4 tsp kosher salt and a pinch (about 1/8 tsp) freshly ground black pepper. If your fillet is thicker than 1 inch, score the skin once or twice to keep it flat while cooking.

Warm the cooked farro: Place 1 cup cooked farro in a small saucepan over low heat with a splash (about 1 tbsp) water or stock, a pinch of salt, and 1/2 tsp olive oil. Warm gently while you cook the salmon. Warming keeps the grains fluffy and helps them absorb the vinaigrette, tying flavors together.

Make a quick bright dressing (if you want to enhance the store vinaigrette): In a small bowl whisk 2 tbsp vinaigrette with 1 tsp Dijon, 1/2 tsp honey (optional) and the juice of 1/2 lemon. The Dijon emulsifies the oil and acid so the dressing clings to the farro and greens; lemon brightens the salmon and cuts oiliness.

Heat the pan for optimal sear: Place a heavy-bottomed nonstick or stainless-steel skillet over medium-high heat and add 1 tsp olive oil. Let the oil heat until it shimmers but doesn't smoke — this temperature gives an immediate sear to the skin and creates Maillard flavors without overcooking the interior.

Sear the salmon skin-side down: Gently lay the salmon into the pan, skin-side down, pressing lightly with a spatula for 10 seconds to ensure full skin contact. Cook skin-side down for 4–5 minutes without moving it — this renders fat, crisps the skin and develops a deep savory crust. If the fillet is very thick, lower heat to medium after 4 minutes to prevent burning while allowing the interior to cook.

Finish cooking flesh-side down: Flip the fillet and cook flesh-side for 1–2 minutes for medium-rare (internal temp ~120–125°F / 49–52°C) or 3–4 minutes for medium (125–135°F / 52–57°C). Salmon continues to cook from residual heat after you remove it; pulling it slightly under your target prevents dryness.

Rest the salmon: Transfer to a plate and let rest for 3 minutes. Resting lets muscle fibers relax so juices redistribute; this yields moist flakes rather than a dry, crumbly texture.

Toss the grain and greens: Fluff the warm farro with a fork and toss with 1–1.5 tbsp of the prepared vinaigrette, a pinch of salt, and the minced garlic (if using). The small amount of warm dressing helps the farro absorb flavor. Place 2 cups mixed greens in a bowl, toss with a light drizzle (about 1/2 tbsp) of the remaining vinaigrette so they remain fresh and not soggy.

Assemble the bowl: Spoon the dressed farro into the center of a shallow bowl. Arrange the dressed mixed greens on one side, cucumber slices and tomato on the other. Set the salmon on top of the farro, skin-side up so it stays crisp. Spoon any resting juices or a squeeze of lemon over the salmon for brightness.

Finish and serve: Garnish with chopped fresh herbs (dill or parsley) and an extra grind of black pepper. Serve immediately so the skin stays crisp and the warm grain contrasts with the cool vegetables.