Wash and dry the fresh produce. Peel and mince the garlic; using the side of your knife, smash until it resembles a paste (or use a zester). Finely chop the almonds and capers. Finely chop the parsley leaves and stems. Peel and thinly slice the shallot. Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Remove and discard the pith; medium dice and deseed the lemon. Roughly chop the spinach.

In a bowl, combine the garlic paste, almonds, capers and parsley. Stir in enough olive oil to create a rough paste; season with salt and pepper to taste.

In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the vinegar and 2 tablespoons of water; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid is slightly reduced in volume. Transfer to the pot of cooked farro. Wipe out the pan.

Add the lemon, lemon zest and spinach to the pot of shallot. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste. Set aside in a warm place.

Pat the salmon fillets dry with paper towels and season with salt and pepper on both sides. In the pan used to cook the shallot, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down. Cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Divide the veggies and cooked salmon fillets between 2 dishes. Top with the salsa verde.