SALMON WITH SAUTÉED VEGIES AND BARLEY

PREP TIME: 15 MINS COOK TIME: 25 MINS SERVES 2 (AS A MAIN)

65g (1/3 cup) pearl barley or farro 250g skinless and boneless

salmon fillet

3 tsp olive oil

2 cloves garlic, crushed

Freshly ground black pepper 1 tsp lemon zest

2 Tbsp fresh lemon juice

200g zucchini, sliced

200g yellow squash, sliced

250g small button

mushrooms, halved

1 green shallot, finely chopped 1 Tbsp chopped flat-leaf parsley 2 tsp drained capers

1/2 tsp Dijon mustard

Extra chopped flat-leaf parsley, to

serve (optional)

1 Cook pearl barley or farro in a small saucepan following packet directions. Drain well. Cover and set aside.

2 Meanwhile, preheat oven to 220°C (fan-forced). Line a baking tray with baking paper. Place the salmon on the lined tray and rub with 1 tsp oil and half the garlic, and season with pepper. Sprinkle over 1/2 of the lemon zest and 2 tsp lemon juice. Bake for 10 minutes or until the salmon just flakes.

3 Heat 1 tsp of the remaining oil in a large non-stick frying pan over medium-high heat. Add the zucchini, squash, mushrooms and remaining garlic to the pan. Cook, stirring often, for 5-6 minutes or until the vegetables are just tender. Season with pepper.

4 Put the shallot, parsley, capers, mustard, remaining lemon zest and juice and remaining oil in a small bowl. Season with pepper.

5 Flake the salmon into large pieces. Divide the barley, zucchini mixture and salmon between serving bowls.

Drizzle over the dressing and the extra parsley, if using.