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Grain Bowl with Salmon, Barley, Asparagus, and Creamy Lemon Dill Dressing Recipe

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4.4 from 82 reviews

This wholesome Grain Bowls with Salmon, Barley, & Crème Fraîche recipe combines tender roasted salmon with nutty barley, vibrant asparagus, and a creamy, tangy dressing made from crème fraîche and Greek yogurt. Enhanced with fresh dill, lemon zest, and flavorful capers, it creates a perfectly balanced and satisfying meal that’s quick to prepare and packed with nutrients, ideal for a nutritious lunch or dinner for six.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Creamy Dressing

  • ½ cup (120g) crème fraîche
  • ½ cup (120g) whole milk Greek yogurt
  • 2 tsp lemon zest (from 1 medium lemon)
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp (15g) prepared horseradish
  • 1 Tbsp (9g) capers, drained and chopped
  • 1 Tbsp fresh dill, finely chopped
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground black pepper

Salmon

  • 1½ lb (0.7kg) salmon filet, skin removed
  • 2 Tbsp (30ml) olive oil
  • 2 tsp garlic powder
  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 2 tsp lemon zest (from 1 medium lemon, cut into wedges for serving after zesting)

Salad

  • 2 cups (300g) cooked barley (or small pasta like fregola)
  • 1 lb (450g) asparagus, ends trimmed and stalks cut into 1-inch pieces
  • 1 (15 oz) can (425g) white beans, drained and rinsed
  • 4 oz (115g) arugula or baby spinach, or a combination of both
  • Fresh dill, for serving

Instructions

  1. Make the creamy dressing: In a medium bowl, combine ½ cup crème fraîche, ½ cup Greek yogurt, 2 tsp lemon zest, 2 Tbsp fresh lemon juice, 1 Tbsp horseradish, 1 Tbsp chopped capers, 1 Tbsp dill, and ¼ tsp each of kosher salt and black pepper. Stir well, then taste and adjust seasoning as needed. For a thinner, more pourable consistency, add 1-2 tsp water and whisk again. Set aside.
  2. Prepare the salmon: Preheat the oven to 350°F (175°C). Place the salmon on a parchment-lined baking sheet. Drizzle with 2 Tbsp olive oil, then season evenly with 2 tsp garlic powder, 1 tsp kosher salt, and ¼ tsp black pepper. Grate the zest of 1 lemon over the top. Roast in the oven for 15-17 minutes, or until the internal temperature reaches 120°F and the salmon flakes easily. Let cool slightly.
  3. Blanch the asparagus: Bring a large pot of water to a rapid boil and season with 1 Tbsp kosher salt. Add the asparagus pieces and cook for 3 minutes. Meanwhile, prepare an ice bath by filling a large bowl with ice and cold water. Once cooked, transfer the asparagus immediately to the ice bath to halt cooking. After 5 minutes, drain thoroughly.
  4. Assemble the salad: In a large bowl, combine the cooked barley, drained white beans, blanched asparagus, and arugula or spinach. Add as much creamy dressing as desired and gently toss to coat evenly. Taste and adjust seasoning if needed.
  5. Serve: Divide the salad among six plates. Flake the cooled salmon into bite-sized pieces and arrange on top of each bowl. Drizzle generously with high-quality extra virgin olive oil, sprinkle with flaky sea salt, garnish with fresh dill, and serve with lemon wedges. Enjoy your nourishing and flavorful grain bowl!

Notes

  • You can substitute barley with a small pasta like fregola for a different texture.
  • Adjust the creamy dressing thickness by adding water gradually to reach the desired consistency.
  • Ensure the salmon is cooked to 120°F internally for perfect medium doneness and tenderness.
  • Blanching the asparagus and cooling it in an ice bath preserves vibrant color and crisp-tender texture.
  • This recipe is versatile and can be garnished with additional fresh herbs or a squeeze of extra lemon juice.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://allyumcooks.com/grain-bowl-with-salmon-barley-asparagus-and-creamy-lemon-dill-dressing-recipe/