FreeNutri
Sign in

Grilled Salmon with Barley Salad and Asparagus

765 kcal · 55 g protein · 15 minutes · 1 servings

Add to my plan
Grilled Salmon with Barley Salad and Asparagus

This healthy and flavorful dish features a perfectly grilled salmon fillet served alongside a hearty barley salad and tender steamed asparagus. The bright lemon juice and olive oil dressing ties the components together for a balanced and satisfying meal.

765 kcal 55 g protein 15 minutes

Ingredients

  • salmon fillet 6 oz
  • cooked barley 1.5 cups
  • asparagus 1 cup
  • olive oil 1 tbsp
  • lemon juice 1 tbsp

Method

  1. Prepare the Salmon. Pat the salmon fillet dry with paper towels. Lightly brush both sides with half the olive oil to prevent sticking and enhance flavor. Season with a pinch of salt and pepper if desired.
    Tip: Drying the salmon helps achieve a nice sear on the grill.
  2. Preheat the Grill. Preheat your grill or grill pan to medium-high heat, about 400°F (200°C). Ensure the grates are clean and lightly oiled to prevent sticking.
    Tip: Use a grill brush to clean grates and brush with oil using a folded paper towel held by tongs.
  3. Grill the Salmon. Place the salmon fillet skin-side down on the grill. Cook for about 4-5 minutes without moving it, then carefully flip and cook for another 3-4 minutes until the salmon is opaque and flakes easily with a fork.
    Tip: Use a thin spatula to flip the salmon gently to keep it intact.
  4. Steam the Asparagus. While the salmon cooks, steam the asparagus until tender but still crisp, about 4-5 minutes. You can do this in a steamer basket over boiling water or microwave with a little water covered.
    Tip: Avoid overcooking asparagus to keep its bright color and crunch.
  5. Prepare Barley Salad Dressing. In a small bowl, whisk together the remaining olive oil and lemon juice to create a light dressing.
    Tip: Add a pinch of salt and pepper to the dressing if you like.
  6. Assemble the Barley Salad. Place the cooked barley in a serving bowl. Pour the lemon and olive oil dressing over the barley and toss gently to combine.
    Tip: You can add chopped fresh herbs like parsley or dill for extra flavor.
  7. Plate and Serve. Arrange the grilled salmon fillet on a plate alongside the barley salad and steamed asparagus. Optionally, garnish with a lemon wedge for extra zest.
    Tip: Serve immediately while the salmon is warm.

Pro tips

  • Use a meat thermometer to check salmon’s internal temperature; it should reach 145°F (63°C) for safe consumption.
  • Let the salmon rest for a couple of minutes after grilling to allow juices to redistribute.