Roasted Veggie Barley Bowl with Salmon

Name: Roasted Veggie Barley Bowl with Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 large carrots, sliced on the diagonal or 8 oz. cremini mushrooms, halved; ½ pound green beans or sugar snap peas; 1 red onion, quartered; 1 lemon, zested and cut in half (reserve zest for dressing); 4 tablespoon extra virgin olive oil, divided; Kosher salt; Freshly cracked black pepper; 1 ½ pounds salmon; 2 tablespoons Dijon mustard; 3 cups cooked barle

Author:
Fresh Families
Publish date:
May 6, 2022

We love salmon dinners, because it cooks fast and provides a generous dose of omega-3’s, good for our heart, brain and skin. The barley takes a bit longer to cook, but can be made ahead and add to salads for lunches all week. Barley, as a whole grain is naturally high in fiber, but it is also a great source of B vitamins and antioxidants.

If you want to keep this vegetarian or don’t like fish, top with a mix of crumbled goat cheese, toasted nuts and dried fruit.

Use any veggies you like for roasting, sweet potato wedges works well, but will need to cook longer.

45minDuration
30minCook Time
15minPrep Time
4Servings

Ingredients

2 large carrots, sliced on the diagonal or 8 oz. cremini mushrooms, halved
½ pound green beans or sugar snap peas
1 red onion, quartered
1 lemon, zested and cut in half (reserve zest for dressing)
4 tablespoon extra virgin olive oil, divided
Kosher salt
Freshly cracked black pepper
1 ½ pounds salmon
2 tablespoons Dijon mustard
3 cups cooked barle

Preparation

Preheat oven to 450°F.

On a large sheet pan, toss carrots, green beans, onion and lemon with 1 tablespoon evoo, salt, and freshly cracked black pepper. Roast for 15 minutes.
Remove lemon halves, stir veg and move to edges of pan. Place salmon, skin side down, in the center of the sheet pan. Drizzle with 1 tablespoon evoo and sprinkle with salt and pepper. Roast for 15 minutes or until the fish flakes easily.
In a small bowl, squeeze juice from roasted lemons. Whisk in remaining 2 tablespoons evoo, reserved lemon zest, and Dijon mustard. Stir well and season to taste with salt and pepper.
When everything is ready, toss barley with half the dressing and divide among 4 bowls. Top equally with veggies and flaked salmon. Drizzle remaining dressing over top as desired.