Lemon-Roasted Salmon & Vegetables

with Romesco Barley & Marinated Feta

Serves 2 · 30–40 minutes

seafood, grain-bowl

Ingredients

• 2 skin-on salmon fillets
• 1 red, yellow, or orange bell pepper
• 1 oz pitted niçoise olives
• ¼ tsp crushed red pepper flakes
• ½ cup pearled barley
• 4 oz grape tomatoes
• 3 Tbsps romesco sauce (contains almonds)
• 1 tsp whole dried oregano
• 1 red onion
• 1 lemon
• 1½ oz feta cheese

Also: olive oil, salt, pepper

Steps

1. Cook the barley

   • Place an oven rack in the center of the oven; preheat to 450°F.
   • Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.
   • Once boiling, add the barley to the pot. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat.
   • Drain thoroughly and return to the pot. Cover to keep warm.

2. Prepare the ingredients & marinate the feta

   • Meanwhile, wash and dry the fresh produce.
   • Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact.
   • Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise.
   • Halve the tomatoes.
   • Roughly chop the olives.
   • Halve the lemon crosswise. Thinly slice one half into rounds, discarding the seeds. Squeeze the juice of the remaining half into a medium bowl, straining out the seeds.
   • To the bowl of lemon juice, add the oregano, a drizzle of olive oil, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; whisk to thoroughly combine. Add the cheese (crumbling before adding) and stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

3. Roast the fish & vegetables

   • Place the onion wedges and sliced pepper in a baking dish. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer.
   • Pat the fish dry with paper towels; season with salt and pepper on both sides.
   • Place on top of the seasoned vegetables, skin side down. Evenly top the fish with the sliced lemon.
   • Roast 12 to 17 minutes, or until the vegetables are tender when pierced with a fork and the fish is cooked through.* *An instant-read thermometer should register 145°F.
   • Remove from the oven.

4. Finish & serve your dish

   • Meanwhile, to the bowl of marinated feta, add the halved tomatoes and chopped olives; stir to combine. Taste, then season with salt and pepper if desired.
   • To the pot of cooked barley, add the romesco sauce; stir to combine. Taste, then season with salt and pepper if desired.
   • Serve the dressed barley topped with the roasted fish and vegetables. Top the fish with the finished feta. Serve the roasted lemon slices on the side.