How to Make It
Squeeze juice from 3 lemon halves to equal 2 1⁄2 tablespoons; set juice aside. Cut remaining lemon half into 8 wedges; set aside. Heat 1 tablespoon of the butter in a large nonstick skillet over medium-high. Sprinkle salmon fillets evenly with pepper and 1⁄2 teaspoon of the salt. Place salmon in skillet, skin side down, and cook until skin is crisp, about 4 minutes. Flip salmon, and cook to desired degree of doneness, 2 to 3 minutes for medium. Transfer salmon to a plate; wipe skillet clean.
Add stock, collard greens, farro, and remaining 2 tablespoons butter and 1⁄2 teaspoon salt to skillet. Cook, stirring often, until collards are wilted, about 3 minutes. Add black-eyed peas to skillet, and cook until heated through. Remove skillet from heat, and stir in reserved lemon juice and 1 tablespoon each of the chopped chives and dill.
Spoon collard mixture evenly onto 4 serving plates. Top each serving with a salmon fillet. Garnish with remaining chives and dill. Serve with reserved lemon wedges.