Lemon Dill Salmon Skillet

Ingredients

• 450 g salmon, cut into chunks
• 220 g cooked farro
• 150 g carrots, sliced thin
• 150 g baby spinach
• 550 ml light stock
• 30 ml olive oil and 15 ml lemon juice
• 15 ml chopped dill and 15 ml chopped parsley
• 15 ml olive oil
• salt
• black pepper

Method

1. Step 1

   Heat 15 ml olive oil in a deep skillet over medium heat and cook 150 g carrots, sliced thin for 2 to 3 minutes until softened.

2. Step 2

   Add 450 g salmon, cut into chunks and 220 g cooked farro and stir them together for 30 seconds.

3. Step 3

   Pour in 550 ml light stock and bring the skillet to a gentle boil.

4. Step 4

   Cover the skillet, reduce the heat, and cook it until the grain is tender.

5. Step 5

   Add 150 g baby spinach and cook it for 2 to 3 minutes until just tender.

6. Step 6

   Stir in 30 ml olive oil and 15 ml lemon juice and season the skillet with salt and black pepper.

7. Step 7

   Finish the skillet with 15 ml chopped dill and 15 ml chopped parsley and spoon it into bowls.