Italian Grain Salad With Salmon (New!)

Macros Per Serving (Serves 4)

Kcal : 581, P : 41g, C : 39g, F : 27g, Fibre : 7g

Ingredients

  • 100g Pearl Barley

  • 100g Wheatberries (Freekeh or Faro, or whatever really)

  • 100g Brown Rice

  • 2 Courgettes

  • 1 Aubergine

  • 1 Yellow Pepper

  • 1 Jar Of Artichokes

  • Fresh Parsley

  • Fresh Basil

  • 3 Cloves Garlic

  • 1 Lemon

  • 3 Tbsp Olive Oil

  • 4 Salmon Fillets

Method

  1. Cook the 100g pearl barley, brown rice and wheat berries as per packet instructions (microwave is easiest)

  2. Dice the courgette, aubergine and peppers into equally sized cubes and finely chop the 3 garlic cloves. Combine them all and drizzle with 1 Tbsp olive oil then roast at 180.C for 20 minutes until soft

  3. Slice the artichokes, finely chop the fresh parsley and basil

  4. Cook the 4 salmon fillets to your liking, I use a non stick pan and put skin side down first for 3-4 minutes and then flip. I like mine pink but you do you!

  5. Combine the cooked grains, veggies, artichokes and herbs. Add the zest of 1 lemon followed by the juice. Finish with 2 Tbsp olive oil and some salt and pepper to taste, stir it all together and serve with the salmon.

Recipe by Iz Dawkes | Nutrition Advisor | @thefoodandfitnesswiz

Angi Pilika