Herb Roasted Salmon and Barley Salad Recipe

Herb Roasted Salmon and Barley Salad Recipe

How about fresh, juicy salmon combined with barley salad for today’s lunch?

This dish will delight with every dill-and-parsley-infused bite.


  • 1/2 cup pearl barley
  • kosher salt
  • pepper
  • 4 tbsp fresh lemon juice
  • 2 tsp Dijon mustard
  • 3 tbsp olive oil\
  • 3/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh dill
  • 2 tbsp chopped fresh dill
  • 1 tsp lemon zest
  • 1 1/4 lb skinless salmon fillet
  • 1/2 cup plain low-fat yogurt
  • 2 stalk celery
  • 1/2 seedless cucumber
  • 1 bunch arugula


  1. In a medium saucepan, combine the barley, 1 1/2 cups water and 1/4 teaspoon salt and bring to a boil. Reduce heat and simmer, covered, until the barley is tender for 20 to 25 minutes. Drain off any remaining water in the pan and spread the barley on a baking sheet to cool.
  2. Meanwhile, in a small bowl, whisk together lemon juice, mustard, and 1 tablespoon oil. Stir in parsley, 4 tablespoons dill, and lemon zest. Place the salmon on a foil-lined baking sheet. Spread the herb mixture over the salmon and roast until the salmon is opaque throughout.
  3. In a large bowl, whisk together the yogurt, lemon juice, remaining dill, remaining 2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the celery, cucumber, and cooled barley and toss to combine.
  4. Flake the salmon into large pieces. Divide the arugula among bowls, top with the barley mixture, then the salmon.