Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees.

In a medium pot (large pot for 4), combine farro, 3½ cups water (6 cups for 4), and a big pinch of salt. Bring to a boil; cook until farro is tender, 25-30 minutes. TIP: If you end up with any excess water, simply pour it out. Alternatively, if water evaporates before farro is done, add a splash of water.

While farro cooks, wash and dry produce.

Halve, peel, and mince half the shallot (all for 4 servings). Quarter lemon. Dice sweet potato into ¼-inch pieces. Halve tomatoes.

In a large bowl, whisk together minced shallot, 1 TBSP olive oil, 1 tsp sugar, juice from half the lemon, a big pinch of salt, and pepper (2 TBSP olive oil and 2 tsp sugar for 4 servings).

Taste and adjust seasoning with more lemon juice, sugar, salt, or pepper if desired.

Toss sweet potato on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread sweet potato out across entire sheet.)

Roast on top rack for 10 minutes (you’ll add the salmon to the sheet then).

Meanwhile, pat salmon* dry with paper towels; season with a drizzle of oil, garlic powder, salt, and pepper.

Once sweet potato has roasted 10 minutes, remove sheet from oven. Carefully place salmon, skin sides down, on opposite side of sheet. (For 4 servings, transfer sheet with sweet potato to middle rack; place salmon on a second sheet and roast on top rack.)

Once farro is done, transfer to bowl with dressing. Add sweet potato, mixed greens, and tomatoes; toss to combine. Taste and season with salt and pepper.

Divide farro salad between shallow bowls. Top with salmon and serve.