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 super-chef Kia Damon, with a plan to rock his range. Step one: Sneakily text Noah's mum to find out his favourite childhood recipe. Step two: Remix that recipe to suit his athletic pursuits. And step three? That involves a remote camera, dangerous behaviour with a blender and a special day for a big fluffy dog 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 yoghurt
• 1 lemon, juiced
• 1 tsp chopped fresh dill

• Chopping board
• Large knife
• Baking tray
• Spatula
• Large bowl
• Medium pan
• Large spoon
• Blender

Preheat your oven to 375 degrees. On a chopping 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 baking tray lined with greaseproof paper 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 the salmon, pat it 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 baking tray lined with fresh greaseproof paper and roast for 20 minutes or until it flakes when you cut into it with a knife or fork.

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

Add the basil, pine nuts, spirulina, garlic, Parmesan, half the lemon juice and ¼ cup of 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 the Greek yoghurt and the other half of the lemon juice in a bowl. Stir in the dill.

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