Seared Salmon with Sorrel Salad and Creamy Barley

Adapted from Blue apron: The earthiness of the barley perfectly complements the richness of the salmon. 

Level: 21, takes about 40 minutes but is simple and delicious! 

Ingredients
2 skinless salmon filets- I only buy Wild Alaskan. Atlantic is severely overfished and I refuse to contribute to this problem.
1/2 cup pearled barley or red quinoa
3 ounces baby spinach
2 cloves garlic
1 lemon
1/2 ounce sorrel leaves
1 bunch dill 
2 TBSP butter
1/4 cup sour cream

1. Heat a medium pot of salted water to boiling on high. Once boiling, add the barley and cook 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

2. While the barley cooks, wash and dry the fresh produce. Roughly chop the spinach. Mince the garlic. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind the get 2 tsp of zest ( or use a zester). Quarter and deseed the lemon. Pick the sorrel and dill off the stems and discard. Roughly chop the sorrel. 

3. While the barley continues to cook, in a medium skillet, heat teaspoons of EVOO on medium until hot. Add the garlic, cook for 30 seconds stirring frequently. Add the spinach and lemon zest; season with salt and pepper. Cook, stirring frequently 2-3 minutes or until the spinach has wilted. Transfer to a strainer; hold or rest the strainer over the sink and, using a spoon or spatula, press down on the cooked spinach to release as much liquid as possible. Wipe out the skillet. 

4. Pat the salmon 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 to 5 minutes on the first side. Flip the fillets; add the butter. Cook, spooning the butter over the fillets, 2 to 4 minutes, or until the salmon is cooked to your desired degree of doneness. Remove from heat. Transfer the salmon to a plate.

5. In a small 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.

6. 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 fillets between 2 dishes. Top with the herb garnish. Enjoy!