Athlete’s Cookbook: Noah Ohlsen’s MOD (Meal of the Day)

As the Second-Fittest Man on Earth, Noah Ohlsen knows successful training always starts in the kitchen. But after eight months of being homebound, the CrossFit phenom is running out of mealtime inspiration. Enter Brooklyn-based superchef Kia Damon, with a plan to rock his range. Step one: Sneakily text Noah’s mom to secure his fave childhood recipe. Step two: Remix that recipe to befit his athletic pursuits. And step three? That involves a remote camera, dangerous behavior with a blender, and a special day for a big fluffy doggo named Max – all in the season premiere of “Athlete’s Cookbook.” Watch the episode above, check the recipe below, and get cooking.

• 4 4-oz salmon fillets, skin on
• ½ cup olive oil, divided (more if needed)
• Kosher salt to taste
• Freshly ground black pepper to taste
• Paprika to taste
• 4 cups low-sodium chicken stock
• 2 cups farro
• 2 cups basil leaves
• ½ cup pine nuts
• 2 tbsp spirulina powder
• 2 cloves garlic
• 1 cup grated Parmesan
• ½ cup full-fat Greek yogurt
• 1 lemon, juiced
• 1 tsp chopped fresh dill

• Cutting board
• Large knife
• Sheet pan
• Spatula
• Large bowl
• Medium pot
• Large spoon
• Blender

Preheat your oven to 375 degrees. On a cutting board, use a large, sharp knife to remove the skin from the salmon. Pat the skin dry. Drizzle with 1 tablespoon of olive oil. Put the skin on a parchment-lined sheet pan and roast for 10 minutes or until crispy. Remove from the oven and let it cool. (That’s the treat for your animal friends.)

Turn the oven down to 300 degrees. In a large bowl, combine 3 cups of water and 3 tablespoons of salt. Place the salmon in the bowl to soak for 15 minutes. Remove salmon, pat dry, and drizzle with 2 tablespoons of olive oil. Season both sides of the fish with salt, pepper and paprika. Place the fish on a sheet pan lined with new parchment paper and roast for 20 minutes or until it flakes when you cut into it with a knife or fork.

Meanwhile, bring chicken stock and farro to a boil in a medium pot. Lower the heat and simmer the farro for 20 minutes or until tender. Drain any excess liquid.

Add basil, pine nuts, spirulina, garlic, Parmesan, half the lemon juice, and ¼ cup olive oil to a blender. Begin to blend and, with the machine running, slowly drizzle in more olive oil until smooth. Season with salt and pepper.

Combine Greek yogurt and the other half of the lemon juice in a bowl. Stir in dill.

Divide farro into four bowls, top each with flaked salmon, and garnish with a spoonful of pesto and a dollop of lemon yogurt. Pass the salmon skin to a nearby beastie.