1
Combine all of the marinade ingredients in a bowl. Add the salmon and marinate overnight or for at least 4 hours.
2
Place the cucumbers in a heatproof bowl. Bring the vinegar, sugar, salt, and water to a boil in a small saucepan and pour over the cucumbers. Cool.
3
Preheat the oven to 350°F.
4
Place the eggplant on a baking sheet and roast until very soft and caved in, 20-30 minutes. Scrape the eggplant flesh into a blender, along with the remaining baba ganoush ingredients. Blend until smooth, adding water as necessary to reach desired consistency. Season to taste.
5
Place the farro in a small saucepan with a big pinch of salt and cover with water by 1 inch. Bring to a simmer, reduce heat to medium-low, cover, and simmer until the grains are tender, about 40 minutes. Drain the farro and return to the saucepan. Toss with olive oil, lemon juice, mint, cilantro, and dill.
6
Arrange the salmon on a baking sheet, discarding excess marinade. Roast for 12-15 minutes, until cooked through.
7
To serve, divide the herbed farro between plates. Top with a salmon fillet and baba ganoush. Serve with pickles, pepperoncini and lemon slices on the side.