Sprinkle salmon evenly with pepper and 1/2 teaspoon of salt. Begin cooking farro in medium pot on stove.
Heat 1 TBSP butter in a skillet over medium-high heat. Place salmon skin-side down in skillet and cook until crisp- about 4 mins.
Flip salmon to other side and cook for another 2-3 mins. Remove salmon and place on a plate.
Wipe skillet clean and then add broth, greens, cooked farro and remaining butter and salt. Cook over medium heat, stirring often, for about 3 mins.
Add in cooked black-eyed peas. Stir all together until heated through.
Remove from heat, add 2 1/2 TBSP of freshly squeezed lemon juice and the dill.
To serve, spoon the farro mixture onto a plate and top with salmon fillet. Serve will sliced lemon wedges. Enjoy!
