Warm Farro Salad with Salmon, Mushrooms & Sweet Potatoes

Preheat oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray.

Combine farro, water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, stir, and reduce heat to a simmer. Cook, uncovered, until the farro is tender, 15 to 20 minutes.

Meanwhile, combine mushrooms, sweet potato, 1 tablespoon oil, half the garlic, and 1/4 teaspoon each crushed red pepper and salt in a large bowl. Transfer to the prepared baking sheet. Roast, stirring once, until almost tender, about 15 minutes.

Rub salmon with the remaining garlic and 1/4 teaspoon each salt and crushed red pepper. Nestle the salmon into the vegetables and continue roasting until the sweet potato is tender and the salmon is just cooked through, 6 to 8 minutes more.

Whisk the remaining 3 tablespoons oil, vinegar, lemon juice, honey, mustard, and pepper in a large bowl. Add the farro, roasted vegetables, shallot, and sage; toss to combine. Divide among 4 serving plates. Serve topped with the salmon. Garnish with additional fresh sage, if desired.