Cook the farro

• Simmer the farro in the chicken stock with iodized salt until tender.
• Drain the farro.

Roast the broccoli

• Toss the broccoli with olive oil and iodized salt.
• Roast at 220 °C / 425 °F until browned and tender.

Roast the salmon

• Coat the salmon fillets with olive oil, minced garlic, lemon juice, iodized salt, black pepper and smoked paprika.
• Roast during the last 10–14 min of the broccoli, until cooked through (63 °C / 145 °F if pregnant).

Make the jammy eggs and edamame

• Lower the cold eggs into boiling water and cook for 7 min.
• Transfer to an ice bath, peel and halve.
• Cook the edamame according to the package instructions.

Wilt the spinach

• Wilt the spinach in olive oil with a pinch of iodized salt until soft and silky.

Make the lemon-Parmesan broth

• Soften the shallot in part of the butter.
• Add the garlic and cook briefly, then add the white wine and reduce by half.
• Add the chicken stock and Dijon, simmer, then lower the heat and stir in the Parmesan.
• Off the heat, whisk in the remaining butter, lemon juice and black pepper.

Assemble the bowls

• Spoon the broth into the bottom of the bowls.
• Add the farro, spinach, roasted broccoli, edamame, sliced avocado, salmon and eggs.
• Finish with more broth, crispy fried shallots, parsley, Parmesan and lemon wedges.