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.
- Cook Time
- Prep Time
- 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
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.
- Serving Size: 1 serving
- Calories: 531
- Carbohydrate Content: 45.2 g
- Cholesterol Content: 75 mg
- Fat Content: 24.1 g
- Fiber Content: 8.6 g
- Protein Content: 37.8 g
- Sodium Content: 236 mg
- Sugar Content: 4.5 g