Prepare to transform your weeknight dinner from ordinary to extraordinary with this mouthwatering Lemon Dijon Salmon with Dill Barley! Imagine a dish that combines the zesty punch of Dijon mustard, the bright freshness of lemon, and the delicate richness of perfectly baked salmon - all resting on a bed of herb-infused barley that will make your taste buds dance with delight. This restaurant-quality meal is not just a recipe; it's a culinary experience that looks impressive but comes together with surprising ease, proving that gourmet cooking can be both simple and spectacular.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 1/4 cup Dijon mustard
- Juice of 1 lemon
- 1 cup barley
- 2 cups vegetable broth
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or lightly grease with olive oil.
- Rinse the barley under cold water. In a medium saucepan, combine barley with vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until barley is tender and liquid is absorbed.
- While barley is cooking, pat salmon fillets dry with paper towels. Season both sides with salt and pepper.
- In a small bowl, whisk together Dijon mustard and fresh lemon juice until well combined.
- Brush the mustard-lemon mixture generously over the top of each salmon fillet, ensuring even coverage.
- Place salmon fillets on the prepared baking sheet, skin-side down. Bake in the preheated oven for 12-15 minutes, or until fish flakes easily with a fork and internal temperature reaches 145°F.
- Once barley is cooked, fluff with a fork and stir in chopped fresh dill. Season with salt and pepper to taste.
- Plate the dill barley and top with the baked salmon. Garnish with additional fresh dill if desired.
- Serve immediately, with extra lemon wedges on the side for squeezing over the salmon if preferred.
Tips
- • For the most tender salmon, remove the fish from the refrigerator 15-20 minutes before cooking to allow it to come to room temperature. • When brushing the Dijon-lemon mixture, ensure an even, generous coating for maximum flavor infusion. • Use fresh dill if possible - it makes a significant difference in the final taste compared to dried herbs. • Check salmon's doneness by gently pressing the fillet - it should flake easily and look opaque, not translucent. • If you prefer a slightly crispy top, broil the salmon for 1-2 minutes at the end of cooking. • Rinse barley thoroughly before cooking to remove any excess starch and ensure a fluffy texture. • For added depth, consider toasting the barley in a dry pan for 2-3 minutes before adding broth.
Nutrition Facts
Calories: 228kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
