Baked Salmon with Roasted Broccoli and Barley

Name: Baked Salmon with Roasted Broccoli and Barley
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup Pearl barley, rinsed; 3 cups Water; 1 1/4 teaspoons Fine sea salt, divided; 1 1/2 pounds Broccoli florets; 3 tablespoons Extra-virgin olive oil, divided; 2 cloves Garlic, finely grated or minced; 1 teaspoon Lemon zest; 2 tablespoons Fresh lemon juice, divided; 4 6-ounce fillets Skin-on salmon fillets; 1/2 teaspoon Freshly ground black pepper; 1 teaspoon Dried oregano; 2 tablespoons Chopped fresh parsley

Tender lemon-and-herb salmon is baked alongside caramelized broccoli and served over nutty, fiber-rich barley. This balanced dinner combines protein, healthy fats, nonstarchy vegetables, and a…

Ingredients

1 cup Pearl barley, rinsed
3 cups Water
1 1/4 teaspoons Fine sea salt, divided
1 1/2 pounds Broccoli florets
3 tablespoons Extra-virgin olive oil, divided
2 cloves Garlic, finely grated or minced
1 teaspoon Lemon zest
2 tablespoons Fresh lemon juice, divided
4 6-ounce fillets Skin-on salmon fillets
1/2 teaspoon Freshly ground black pepper
1 teaspoon Dried oregano
2 tablespoons Chopped fresh parsley

Instructions

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
Combine the rinsed barley, water, and 1/2 teaspoon of the salt in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 30 to 35 minutes, until tender but pleasantly chewy. Drain any excess water, cover, and let stand for 5 minutes.
Meanwhile, toss the broccoli with 1 1/2 tablespoons of the olive oil, the garlic, lemon zest, 1 tablespoon of the lemon juice, 1/4 teaspoon of the salt, and a few grinds of black pepper. Spread it on one side of the prepared baking sheet and roast for 10 minutes.
Pat the salmon dry. Rub the fillets with the remaining 1 1/2 tablespoons olive oil and season with the remaining 1/2 teaspoon salt, the oregano, and black pepper. Move the broccoli to make room and place the salmon skin-side down on the baking sheet.
Roast the salmon and broccoli for 10 to 14 minutes, until the salmon flakes easily and reaches 145°F (63°C) at the thickest point. The broccoli should be tender with browned edges.
Fluff the barley with a fork and stir in the remaining 1 tablespoon lemon juice and the parsley. Divide the barley among four plates, top with the roasted broccoli and salmon, and serve immediately.

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