Ingredients
Scale
- 1 lb salmon fillet, skin-on
- 2 cups pearl barley, cooked
- 3 medium carrots, sliced
- 1 tbsp olive oil
- 1 tsp ground turmeric
- ½ tsp grated fresh ginger
- Zest of ½ lemon (no juice)
- Fresh parsley, chopped
- Sea salt to taste
- Black pepper, freshly ground
Instructions
- Preheat oven to 400°F (200°C).
- On a baking sheet, toss carrots with ½ tbsp olive oil, turmeric, and ginger; roast for 20 mins.
- In a bowl, gently coat salmon with remaining oil, lemon zest, salt, and pepper.
- Place salmon on the baking sheet beside carrots; roast 12–14 mins until flaky.
- Serve salmon and carrots over cooked pearl barley; garnish with parsley.
Notes
- Use skin-on salmon for natural moisture and less added fat.
- Lemon zest adds bright flavor without triggering acid reflux—avoid lemon juice.
- Barley provides soluble fiber to support digestion, but quinoa or rice may be substituted for gluten-sensitive diets.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Non-spicy, Low-acid, Gluten-containing (barley), Gluten-free option
Nutrition
- Serving Size: 1 serving
- Calories: 412 Kcal
- Sugar: 5g
- Sodium: 285mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 31g
- Cholesterol: 88mg
