• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.

Make the Farro:

• Heat oil in a skillet with tall sides over medium heat. Add the onion, garlic, salt and pepper and cook, stirring, until the onion is translucent, 3 to 4 minutes.
• Add the farro and continue to cook, stirring, toasting the farro until it is fragrant, about 3 minutes.
• Add the harissa paste and stir to combine. Then, pour in the broth and bring the contents to a boil. Once boiling, reduce the heat to a vigorous simmer, Cook until the farro is chewy and tender, 15 to 20 minutes.

Meanwhile, Make the Salmon:

• Place the salmon on the prepared baking sheet.
• In a small bowl, combine the salt, pepper, curry powder, smoked paprika, and cumin. Stir until well combined and then evenly distribute on top of each of the salmon filets.
• Transfer to the oven and bake until the salmon is cooked through (and flakes easily with a fork), about 15 minutes.

Make the Bowls:

• In a large bowl-- make a simple side salad by whisking together the avocado oil, champagne vinegar and honey until well combined. Next, add the arugula and cherry tomatoes and genty toss to coat.
• When the farro is ready done, stir in the golden raisins. Divide the farro, the simple side salad, and the salmon amongst 4 bowls. Serve with a wedge of lemon and enjoy!