Add the rice, quinoa, and farro to a pot. Toast on high for 2 minutes, then add in the water and kosher salt. Bring up to a boil, then reduce the heat and cook for 20 minutes on low. After 20 minutes, turn off the heat and leave covered for 10 minutes.

Preheat the oven to 400F.

Prep the roasted sweet potatoes - cut the sweet potatoes into 3/4” thick half moons. Add this to a sheet pan. Drizzle with oil, salt, and pepper, and roast for 20-25 minutes, or until the sweet potatoes are tender.

Prep the kale and Persian cucumbers. Cut the kale into thin 1/4” thick pieces and half moon the cucumbers into 1/2” pieces.

Make the herby tahini - blend all the ingredients in a blender.

Cook the salmon - heat a pan on medium high heat. Add a teaspoon of oil. Cut the salmon into 4 portions. Season the salmon on both sides with salt. Add the salmon to the hot pan. Cook for 4-5 minutes per side, or until the thickest part of the salmon reaches 130F. You can cover the pan to prevent oil splatter.

In a mixing bowl, massage the kale with a few tablespoons of the herby tahini. Add the cucumbers and toss with more dressing. Taste and adjust with more dressing.

Plate the salad into bowls. Add a few spoonfuls of the grains. Top with the salmon, roasted sweet potatoes, toasted almonds, more dressing, and pickled red onions if you have them.