Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "1ef5382467c445c0ad852cf7b663840d",
    "updated": "2025-04-23T20:36:00.679Z",
    "title": "Baked Salmon with French-Style Lentil and Spinach Salad",
    "subtitle": "DAIRY-FREE, EGG-FREE, GLUTEN-FREE, NUT-FREE",
    "description": "This dish evokes the charm of a French bistro, featuring healthy salmon accompanied by a sophisticated lentil and spinach salad. The firm green lentils intertwined with baby spinach create a satisfying meal, perfect on its own or enhanced with a crusty baguette and a glass of white wine.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "extra-virgin olive oil, divided, plus more for preparing the baking dish",
          "dried french green lentils, rinsed and picked over for debris",
          "water",
          "bay leaves",
          "sherry wine vinegar",
          "dijon mustard",
          "kosher salt plus 1/4 teaspoon",
          "minced shallot",
          "chopped fresh italian parsley",
          "fresh baby spinach",
          "wild alaskan salmon fillets",
          "freshly ground black pepper",
          "ground fennel seed (or fennel pollen)",
          "cornichons"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 400°F. Lightly oil an oven-safe baking dish large enough to accommodate the salmon fillets.",
      "Combine lentils, water, and bay leaves in a medium saucepan over high heat. Bring to a boil, then reduce heat to a simmer, cover, and cook for approximately 20 minutes, or until lentils are tender. Drain any remaining water, discard the bay leaves, and transfer the lentils to a large bowl.",
      "In a small bowl, whisk together vinegar, mustard, and 1 teaspoon of salt. Gradually whisk in about 7 tablespoons of olive oil until emulsified.",
      "Combine the shallots, parsley, and three-quarters of the dressing with the lentils, ensuring they are well coated. Gradually add the spinach, stirring until wilted. Keep warm until serving.",
      "Pat the salmon fillets dry with a paper towel. Place them skin-side down in the prepared baking dish. Brush with the remaining olive oil and season with the remaining salt, pepper, and fennel seed.",
      "Bake for approximately 20 minutes, or until cooked through.",
      "Serve each salmon fillet on a plate with a generous portion of lentil salad. Offer the remaining dressing and cornichons as accompaniments."
    ],
    "notes_ingredients": "",
    "notes_instructions": "Meal Prep Tip: Preparing a large batch of lentils at the beginning of the week simplifies this nutritious and flavorful meal."
  }
]