Roasted Veggie Barley Bowl with Salmon


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

    Preparation Instructions

    1. Preheat oven to 450°F.

    2. On a large sheet pan, toss carrots, green beans, onion and lemon with 1 Tbsp. evoo, salt, and freshly cracked black pepper. Roast for 15 minutes. 
    3. 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 Tbsp. evoo and sprinkle with salt and pepper. Roast for 15 minutes or until the fish flakes easily.
    4. In a small bowl, squeeze juice from roasted lemons. Whisk in remaining 2 Tbsp. evoo, reserved lemon zest, and Dijon mustard. Stir well and season to taste with salt and pepper.
    5. 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.
    Recipe by    Jamie Geller  of Kosher Network

    Recipe by Jamie Geller of Kosher Network

    Check out the latest Savings in stores now!