Lemon-Roasted Salmon & Vegetables with Romesco Barley & Marinated Feta

Lemon-Roasted Salmon & Vegetables

with Romesco Barley & Marinated Feta

35 MIN
2 Servings
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From the Test Kitchen

In this vibrant dish, you'll roast salmon fillets between layers of tender vegetables and fresh lemon slices, imbuing the fish with deliciously bright flavor as it cooks. We're serving it with two bold accompaniments: smoky, romesco-dressed barley and a tangy topping of marinated feta, tomatoes, and olives.
14 green SmartPoints® per serving
9 blue SmartPoints® per serving
5 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information

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Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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fresh
ingredients
Lemon-Roasted Salmon & Vegetables with Romesco Barley & Marinated Feta
Title
  • 2 Skin-On Salmon Fillets
  • ½ cup Pearled Barley
  • 1 Lemon
  • 4 oz Grape Tomatoes
  • 1 Red Onion
  • 1 Red, Yellow, Or Orange Bell Pepper
  • 1½ oz Feta Cheese
  • 1 oz Pitted Niçoise Olives
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 tsp Whole Dried Oregano
Cook the barley
1 Cook the barley

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley to the pot. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

Prepare the ingredients & marinate the feta
2 Prepare the ingredients & marinate the feta

Meanwhile, wash and dry the fresh produce. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve the tomatoes. Roughly chop the olives. Halve the lemon crosswise. Thinly slice one half into rounds, removing any seeds. Squeeze the juice of the remaining half into a medium bowl, straining out the seeds. To the bowl of lemon juice, add the oregano, a drizzle of olive oil, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; whisk to thoroughly combine. Add the cheese (crumbling before adding) and stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

Roast the fish & vegetables
3 Roast the fish & vegetables

Place the onion wedges and sliced pepper in a baking dish. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Pat the fish dry with paper towels; season with salt and pepper on both sides. Place on top of the seasoned vegetables, skin side down. Evenly top the fish with the sliced lemon. Roast 12 to 17 minutes, or until the vegetables are tender when pierced with a fork and the fish is cooked through.* Remove from the oven. 

*An instant-read thermometer should register 145°F.

Finish & serve your dish
4 Finish & serve your dish

Meanwhile, to the bowl of marinated feta, add the halved tomatoes and chopped olives; stir to combine. Taste, then season with salt and pepper if desired. To the pot of cooked barley, add the romesco sauce; stir to combine. Taste, then season with salt and pepper if desired. Serve the dressed barley topped with the roasted fish and vegetables. Top the fish with the finished feta. Serve the roasted lemon slices on the side. Enjoy!

Tips from Home Chefs

Cook the barley
1 Cook the barley

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley to the pot. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

2 Prepare the ingredients & marinate the feta

Meanwhile, wash and dry the fresh produce. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve the tomatoes. Roughly chop the olives. Halve the lemon crosswise. Thinly slice one half into rounds, removing any seeds. Squeeze the juice of the remaining half into a medium bowl, straining out the seeds. To the bowl of lemon juice, add the oregano, a drizzle of olive oil, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; whisk to thoroughly combine. Add the cheese (crumbling before adding) and stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

Prepare the ingredients & marinate the feta
Roast the fish & vegetables
3 Roast the fish & vegetables

Place the onion wedges and sliced pepper in a baking dish. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Pat the fish dry with paper towels; season with salt and pepper on both sides. Place on top of the seasoned vegetables, skin side down. Evenly top the fish with the sliced lemon. Roast 12 to 17 minutes, or until the vegetables are tender when pierced with a fork and the fish is cooked through.* Remove from the oven. 

*An instant-read thermometer should register 145°F.

4 Finish & serve your dish

Meanwhile, to the bowl of marinated feta, add the halved tomatoes and chopped olives; stir to combine. Taste, then season with salt and pepper if desired. To the pot of cooked barley, add the romesco sauce; stir to combine. Taste, then season with salt and pepper if desired. Serve the dressed barley topped with the roasted fish and vegetables. Top the fish with the finished feta. Serve the roasted lemon slices on the side. Enjoy!

Finish & serve your dish
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