Pearl barley: 50g (1/4 cup, dry), Salmon fillet: 85g (3 oz), Zucchini: 50g (1/2 small, diced), Bell pepper (yellow): 50g (1/2 small, diced), Cherry tomatoes: 50g (1/4 cup, halved), Red onion: 25g (1/4 small, diced), Arugula: 30g (1 cup), Olive oil: 10ml (2 tsp), Lemon juice: 10ml (2 tsp), Dijon mustard: 5g (1 tsp), Honey: 5g (1 tsp), Fresh dill: 3g (1 tsp, chopped), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 425°F (220°C). 2. Cook 50g pearl barley according to package directions. Drain and set aside. 3. On a baking sheet, toss 50g diced zucchini, 50g diced bell pepper, 50g halved cherry tomatoes, and 25g diced red onion with 3ml olive oil, 1g salt, and 1g black pepper. 4. Roast vegetables for 15-20 minutes, stirring halfway through, until tender and lightly browned. 5. Meanwhile, season 85g salmon fillet with a pinch each of salt and pepper. 6. Heat 2ml olive oil in a skillet over medium-high heat. 7. Cook the salmon for 3-4 minutes per side until cooked through. 8. In a small bowl, whisk together 5ml olive oil, 10ml lemon juice, 5g Dijon mustard, 5g honey, and a pinch each of salt and pepper to make the dressing. 9. In a serving bowl, combine the cooked barley, roasted vegetables, and 30g arugula. 10. Drizzle with the dressing and toss to combine. 11. Top with the salmon and sprinkle with 3g chopped dill before serving.
