In a medium bowl, stir 1 ½ c cherries, pitted and chopped, 2 tbsp shallot, finely chopped, 2 tbsp good quality sherry vinegar, 2 tbsp extra virgin olive oil, ¼ tsp each salt and pepper together and set aside. This can be made a day ahead, just allow time for it to come to room temperature before serving. Sprinkle salmon with ½ tsp each salt and pepper. In a large nonstick skillet, heat 2 tbsp oil over medium high. Place salmon, skin side up, in skillet and cook until deep golden. Flip fish and cook until skin is crisp and fish is cooked to desired degree of doneness. Transfer salmon to a platter. In a large bowl, combine 1 c farro, cooked according to package directions and cooled, 2 c arugula or baby kale, 2 tbsp lemon juice, 2 tbsp extra virgin olive oil, ½ tsp salt and ¼ tsp pepper and stir to combine. Spoon cherry sauce over salmon and sprinkle with ¼ c roasted, salted pistachios, finely chopped and serve with farro salad.