Place olive oil, vinegar, lemon juice, garlic, zest, dijon, salt, pepper and oregano in a jar and shake to combine.
In a bowl, combine chickpeas, red onion, feta and dill. Add 1/2 of the dressing and stir. Let marinate 20 minutes.
On a large platter, arrange a bed of the salad greens. Top with the farro, chickpea salad, avocado, radishes, pine nuts and green beans. Top with salmon. Check for seasoning. Drizzle with remaining vinaigrette.
Season filets with salt and pepper. In a skillet over medium high heat, add a couple tablespoons of neutral oil (I used vegetable). Place the filets flesh down. Once you put it in the pan, don't fiddle with it because you want it to develop a sear. Let it cook for 4 minutes. Flip it over and cook it for 2 more minutes. Remove from pan.