Lemon salmon and barley salad

  • 25 min
  • 573 kcal

Ingredients

4 servings

  • 480 g salmon fillet
  • 270 g pearl barley
  • 160 g baby spinach
  • 2 tbsp olive oil
  • 2 garlic cloves
  • 4 tbsp lemon juice
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. Boil the barley according to the package.

  2. Cut the salmon into 4 pieces.

  3. Add oil to a non-stick frying pan and fry the salmon fillets on each side on high heat until golden. Remove from the pan and season with salt and pepper.

  4. Chop the garlic and add to the frying pan with the spinach. Fry both until soft.

  5. Add the lemon juice and cook for a couple of minutes.

  6. Serve the spinach with the salmon and barley.

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