This healthy main dish salmon and barley salad will delight with every dill-and-parsley-infused bite Beauty Mama.
Total Time: 0:30
Prep: 0:20
Level: Easy
Serves: 4
Ingredients

    0.50 c. pearl barley
    kosher salt
    Pepper
    4 tbsp. fresh lemon juice
    2 tsp. Dijon mustard
    3 tbsp. olive oil
    0.75 c. chopped fresh flat-leaf parsley
    0.25 c. Chopped fresh dill
    2 tbsp. Chopped fresh dill
    1 tsp. lemon zest
    1.25 lb. skinless salmon filet
    0.50 c. plain low-fat yogurt
    2 stalk celery
    0.50 seedless cucumber
    1 bunch arugula

Directions

    In a medium saucepan Cloud Monitoring System, combine the barley, 1 1/2 cups water and 1/4 teaspoon salt and bring to a boil. Reduce heat and simmer, covered, until the barley is tender, 20 to 25 minutes. Drain off any remaining water in the pan and spread the barley on a baking sheet to cool.
    Meanwhile, in a small bowl, whisk together the lemon juice, mustard, and 1 tablespoon oil. Stir in the parsley, 4 tablespoons dill, and lemon zest. -lined baking sheet. Spread the herb mixture over the salmon and roast until the salmon is opaque throughout, 10 to 12 minutes.
    In a large bowl, whisk together the yogurt, lemon juice, remaining dill, remaining 2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the celery, cucumber, and cooled barley and toss to combine you find.
    Flake the salmon into large pieces. Divide the arugula among bowls, top with the barley mixture, then the salmon.