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Baked pesto salmon with barley & broccoli salad

Servings: 3
Calories: 355
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Ingredients  

  • 9 oz Atlantic salmon farmed 3 x 3-oz fillets
  • 2 ½ tbsp Pesto low sodium
  • 3 dashes Black pepper
  • ⅔ oz Barley uncooked 0.7oz
  • 6 cups Broccoli florets 15oz
  • 1 ½ cups Cherry tomatoes, halved 7.8oz
  • 3 tbsp Balsamic vinegar 1.8oz

Steps 

  1. Preheat oven to 425°F.
  2. Lay the salmon, skin side down, in an oven-safe baking dish. Spread the pesto over the top and season with pepper. Bake in the oven for 12 to 15 minutes until cooked to your liking.
  3. Cook the barley according to packet instructions.
  4. In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 4 to 5 minutes. Transfer to a serving bowl and allow to cool. Add tomatoes and drizzle over vinegar.
  5. Serve with Baked pesto salmon alongside the barley and broccoli salad.

Notes

Nutrition Facts
Calories 355
Total Fat 16.4 g
– Saturated Fat 3.4 g
Cholesterol 48 mg
Sodium 137 mg
Total Carbohydrate 28.1 g
– Dietary Fiber 4.1 g
– Total Sugars 4.6 g
— Added Sugars 0 g
Protein 24.8 g
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