I had to post this recipe, because it was so simple and satisfying.  Disclaimer: it’s another salmon recipe.  I know I post a lot of salmon but hey, we EAT a lot of salmon.  And I feel like it’s so easy to cook without a lot of fuss/ingredients, and still tastes so good!  Which is exactly how I feel about this recipe…

salmon and barley | palms to pines


  • 2 skinless salmon fillets
  • 1/2 cup pearled barley
  • 3 ounces baby spinach
  • 2 cloves garlic
  • 1 lemon
  • 1/2 ounce sorrel leaves
  • 1 bunch dill
  • 2 tablespoons butter
  • 1/4 cup sour cream


  • Cook the barley.  Heat a medium pot of salted water to boiling on high.  Once boiling, aa the barley and cook 19-20 minutes or until tender.  Turn off the heat.  Drain thoroughly and return to pot.
  • Prep the ingredients.  Roughly chop the spinach.  Peel and mince the garlic.  Using a peeler, remove the yellow rind of the lemon.  Mice the rind to get 2 teaspoons of zest (or use a zester).  Quarter and deseed the lemon.  Pick the sorrel and dill off the stems; discard the stems.  Roughly chop the sorrel.
  • Cook and drain the spinach.  While the barely continues to cook, in a medium nonstick pan heat 2 teaspoons of olive oil on medium-high until hot.  Add the garlic and cook, stirring frequently, 30-45 seconds or until fragrant.  Add the spinach and lemon zest; season with salt and pepper.  Cook, stirring frequently, 1-2 minutes or until the spinach has wilted.  Transfer to a strainer; hold or rest the strainer over a bowl.  Using a spoon, press down on the cooked spinach to release as much liquid as possible, discard the liquid.  Wipe out the pan.
  • Cook the salmon.  Pat the salmon fillets dry with paper towels and season with salt and pepper on both sides.  In the pan used to cook the spinach, heat 2 teaspoons of olive oil on medium-high until hot.  Add the seasoned fillets and cook 3-5 minutes on the first side.  Flip the fillets; add the butter.  Cook, spooning the butter over the fillets, 2-4 minutes, or until the salmons is cooked to your desired degree of doneness.
  • Make the herb garnish.  In a medium bowl, combine the sorrel and half the dill.  Toss with the juice of 1 lemon wedge and a drizzle of olive oil, season with salt and pepper to taste.
  • Finish the barley and plate your dish.  To the pot of cooked barley, add the sour cream, drained spinach, remaining dill, the juice of the remaining lemon wedges and a drizzle of olive oil; stir to thoroughly combine and season with salt and pepper to taste.  Divide the finished barley and cooked salmon between 2 dishes.  Top with herb garnish.  Enjoy!

salmon and barley | palms to pines


Organic Shaped Dinner Plates | Woven Placemats | Trellis Glasses

**This recipe is courtesy of Blue Apron.  I decided to post the whole recipe here because the ingredients and instructions are pretty simple, but as a side note I can’t say enough good things about Blue Apron…so if you haven’t tried it yet, do it!!