Mediterranean Salmon Salad With Barley

A black bowl filled with a mixed salad containing chunks of salmon, rice, cucumbers, carrots, onions, and herbs, with a fork on the side.

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Mediterranean Salmon Salad With Barley

Mediterranean Salmon Salad With Barley is a fresh, satisfying meal made with flaky salmon, chewy barley, crisp vegetables, and a bright lemon-dill yogurt dressing that keeps everything light but flavorful.

Prep Time15

Cook Time30

Total Time45

Course: Salad

Cuisine: Mediterranean

Keyword: barley salad recipe, greek yogurt dressing salad, healthy salmon salad, leftover salmon recipes, mediterranean salmon salad with barley, salmon barley salad, spring salmon salad

Servings: servings

Calories: 284kcal

Author: Chef Jenn

Ingredients

Salmon

2 salmon fillets 4–6 ounces each
1 teaspoon olive oil
Kosher salt
Fresh ground black pepper
Lemon wedges for serving

Barley Salad

½ cup dry barley
1½ cups water
½ teaspoon salt
1 cup feta cheese crumbled
½ cup cucumber diced small
½ cup grape tomatoes halved
⅓ cup bell pepper finely chopped
¼ cup red onion very finely chopped
¼ cup radish grated and squeezed dry
¼ cup pistachios roughly chopped and toasted
2 tablespoons fresh dill chopped

Yogurt Dressing

½ cup Greek yogurt
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1-2 teaspoons honey
1-2 tablespoons fresh dill finely chopped
Salt and pepper to taste

Instructions

Simmer the barley with water and salt in a small saucepan for 25–30 minutes until tender, then drain any excess liquid and spread it out to cool.
Preheat the oven to 400°F.
Rub the salmon with olive oil and season with salt and pepper.
Bake the salmon on a parchment-lined sheet for 10–12 minutes until just cooked through, then let it rest briefly.
Combine the cooled barley, cucumber, tomatoes, bell pepper, red onion, grated radish, pistachios, and dill in a large bowl.
Whisk together the Greek yogurt, lemon juice, olive oil, honey, dill, salt, and pepper until smooth.
Toss the salad with just enough dressing to lightly coat so it stays bright and not heavy.
Top with the salmon, finish with a squeeze of lemon, and serve.

Video

Notes

Chef Jenn’s Recipe Notes

Let the barley cool completely before mixing or it’ll soften the vegetables and dull the texture. I run it under cold water, like pasta, to chill it down first.
There’s some chopping in this recipe, but I use my handy vegetable chopper to make short work of all the veggies.
Flake the salmon and fold it in gently at the end. You want to see big flakes of salmon in the dish.

Nutrition