Mediterranean Herb-Crusted Salmon
A delectable herb-crusted salmon featuring fresh dill and parsley, accented with lemon zest, and served with a barley and roasted vegetable medley.
15 min
Prep
25 min
Cook
4
Serves
480
Calories
Macros · per serving
40g protein
35g carbs
20g fat
Ingredients
For 4 servings
- 4 salmon fillet
- 2 tablespoon fresh dill
- 2 tablespoon fresh parsley
- 1 tablespoon lemon zest
- 3 tablespoon olive oil
- 2 clove garlic
- 1 cup barley
- 1 cup cherry tomatoes
- 1 zucchini
- 1 red bell pepper
- 1 red onion
- 2 tablespoon lemon juice
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Cook the barley according to package instructions and set aside.
- 3
Finely chop the dill, parsley, and garlic cloves. In a small bowl, mix them with lemon zest and 1 tablespoon of olive oil.
- 4
Place the salmon fillets on a baking sheet lined with parchment paper. Season with salt and black pepper, and then spread the herb mixture evenly on top of each fillet.
- 5
Cut the cherry tomatoes in half, slice the zucchini, bell pepper, and red onion. Toss the vegetables with the remaining olive oil and a pinch of salt and pepper.
- 6
Spread the vegetables around the salmon on the baking sheet.
- 7
Bake the salmon and vegetables in the oven for 15-20 minutes, or until the salmon is cooked through and the vegetables are roasted.
- 8
Mix the cooked barley with the roasted vegetables and lemon juice.
- 9
Serve the herb-crusted salmon on top of the barley and vegetable medley.
Cook it this week.
NeatEat plans Mediterranean Herb-Crusted Salmon — and the rest of your week — around your budget, groceries included.