Materials:
- 300 grams of salmon fillet
- 250 grams of barley
- 200 grams of fresh spinach
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon of olive oil
- 1/2 cup white wine
- 1/2 cup of cream (optional)
- Juice of 1 lemon
- Salt and pepper
- Fresh dill for garnish
Instructions:
- Salmon preparation:
- Preheat the oven to 180°C.
- Season the salmon fillet with salt and pepper and place it in a baking pan with a little olive oil.
- Bake the salmon in the oven for 15-20 minutes, or until it is tender and can be easily removed with a fork.
- When the salmon is ready, remove it from the oven and allow it to cool a little. Then break it into small pieces with a fork.
- Barley preparation:
- In a large pot, boil the barley in salted water according to the package instructions until al dente.
- Drain the barley and set aside.
- Sautéed Spinach and Onion:
- In the same pan, heat the olive oil over medium heat and sauté the onion until soft.
- Add the garlic and sauté for 1-2 minutes until it releases its aromas.
- Add the spinach and cook until wilted, stirring occasionally.
- Combination and serving:
- Add the boiled orzo to the pan with the spinach and onion.
- Pour in the white wine and let it evaporate.
- Add the cream (if using) and stir until it is warm and well combined.
- Add the salmon pieces and stir gently to prevent them from falling apart.
- Squeeze the lemon over the top and season with salt and pepper to taste.
- Serve the dish warm, garnished with fresh dill.
Bon appetite!
