For the dressing, whisk together the honey, vinegar, soy sauce, sesame oil, and garlic in the bottom of a large bowl. Taste, and adjust the seasoning to your preference.

Place the salmon skin-side down in a cold oiled cast iron skillet. Turn the heat to medium-high and sprinkle the salmon with salt. Let the salmon cook for about 10 minutes until the edges become opaque and the skin is crispy, then flip the salmon and sear for 2 minutes on the second side for medium-rare salmon.

Add the cooked farro to the prepared dressing and toss for one minute. Add the salad veggies and the sunflower seeds and toss with the farro mixture.

Serve the salad topped with a piece of salmon and a lime wedge.

Enjoy!