Salmon Barley Pilaf
Elevate your weeknight dinner routine with the wholesome and flavorful Salmon Barley Pilaf, a nutrient-packed dish that brings together tender seared salmon fillets and a hearty barley pilaf infused with fresh vegetables, vibrant lemon zest, and earthy paprika. This one-pan recipe combines the nutty chewiness of pearl barley with the savory warmth of sautéed onions, carrots, and celery, finished with a pop of bright wilted spinach. Perfectly seasoned salmon lends a satisfying protein punch to this well-balanced meal that’s as healthy as it is delicious. Ready in under an hour, this comforting yet elegant dish is ideal for busy weeknights or weekend gatherings alike. Serve it with a sprinkle of fresh parsley and a squeeze of lemon for a fresh, zesty finish that highlights every layer of flavor.
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Recipe Information
Ingredients
- 4 pieces (4-6 oz each) salmon fillets
- 1 cup pearl barley
- 2.5 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium (diced) yellow onion
- 1 large (diced) carrot
- 1 diced celery stalk
- 2 minced garlic cloves
- 2 cups (loosely packed) spinach
- 1 zested and juiced lemon
- 1 teaspoon paprika
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 2 tablespoons (chopped, optional garnish) fresh parsley
Instructions
Rinse the pearl barley under cold water and set aside.
In a medium saucepan, bring the chicken or vegetable broth to a gentle boil. Add the rinsed barley, reduce heat to low, cover, and simmer for 25-30 minutes, or until the barley is tender and all the liquid has been absorbed. Remove from heat and fluff with a fork.
While the barley cooks, season the salmon fillets with 0.5 teaspoons of salt, 0.25 teaspoons of black pepper, and 1 teaspoon of paprika.
In a large skillet over medium heat, heat 1 tablespoon of olive oil and sear the salmon fillets for 3-4 minutes per side, or until cooked through and golden brown. Remove salmon from the skillet and set aside on a plate, covering it loosely with foil to keep warm.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Heat over medium heat until the butter is melted.
Add the diced onion, carrot, and celery to the skillet. Sauté for 5-7 minutes, stirring frequently, until the vegetables soften and begin to brown.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the cooked barley to the skillet with the vegetables, stirring to combine. Toss in the spinach, lemon zest, and 1 tablespoon of lemon juice. Cook for 2-3 minutes, stirring, until the spinach wilts.
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
To serve, divide the barley pilaf onto plates and top each serving with a seared salmon fillet. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 1200 mg | 52% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 3.9 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 525 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
