(Recipe adapted from Blue Apron.)

Serves 2

Ingredients

• 2 skin-on salmon fillets
• 1/2 C pearled barley
• 4 oz. spinach
• 1 zucchini
• 1 lemon
• 1 bunch dill
• 1/4 C Vegenaise
• Preparation Steps

1. Cook barley approximately 25-27 minutes in a large pot of boiling salted water. Drain and return to pot.
2. While the barley is cooking, wash and dry produce. Dice the zucchini. Peel, quarter, and deseed the lemon. Mince the peeled lemon rind into 2 tsps of zest.  Squeeze the juice from the lemon quarters. Pick dill leaves off stem and discard stem.
3. Heat 1 tsp olive oil in a medium pan over medium-high heat. Add the spinach and lemon zest. Season with salt and pepper and cook 2-3 minutes, stirring frequently.  The spinach should be wilted.
4. Drain spinach and chop. Set aside.
5. Wipe out pan and saute zucchini in1 tsp olive oil. Season with salt and pepper and cook 4-5 minutes, until lightly browned. Transfer to a bowl.
6. Wipe out pan and pat salmon fillets dry. Season fillets with salt and pepper.
7. Heat 2 tsps olive oil on medium-high. Add seasoned fillets, skin side down. Cook 3-5 minutes on each side until done.
8. While fillets are cooking, mix barley, spinach, zucchini, dill, vegenaise, and lemon juice in a bowl.
9. Divide the mix between2 plates and top with salmon fillets.