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Lunch recipe · from the recipe book

Crispy Potato Salmon Bowls with Dill Sauce

Golden roasted red potatoes and tender salmon over lemony barley, with crisp cucumber and a cool, tangy dill-yogurt sauce.

Crispy Potato Salmon Bowls with Dill Sauce

Ingredients

  • 3½ small600 gRed potatoescut into 1-inch chunks
  • 1 lb450 gSalmon filletcut into 4 portions
  • ¾ cup160 gPearl barley, dryrinsed
  • 3 cups720 gWater
  • 10½ oz300 gAsparaguscut into 2-inch pieces
  • 2 cups sliced200 gCucumberdiced
  • ½ medium60 gRed onionthinly sliced
  • 2 tbsp30 gOlive oil
  • 7 oz200 gPlain Greek yogurt, nonfat
  • 1⅓ cups sprigs12 gFresh dillchopped
  • ¼ cup chopped15 gFresh parsleychopped
  • 2 cloves6 gGarlicminced
  • 1 lemon, juiced48 gLemon juice
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ¾ tsp5 gSalt
  • ¾ tsp2 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Bring the water and the barley to a boil in a pot, then simmer covered for 30 to 35 minutes until tender; drain any extra water.
  3. While the barley cooks, toss the potato-red chunks on the sheet pan with two-thirds of the olive oil, the paprika, half the salt and half the black pepper. Roast for 20 minutes.
  4. Meanwhile, make the herb sauce: stir together the greek yogurt, the dill, the parsley, the garlic, half the lemon juice and one-quarter of the salt. Chill until serving.
  5. Push the potatoes to the sides, add the asparagus and the salmon to the pan, brush them with the remaining one-third of the olive oil and season with the remaining quarter of the salt and remaining black pepper.
  6. Roast 12 to 15 minutes until the potatoes are crisp and the salmon reaches 145°F (63°C) in the thickest part.
  7. Toss the cooked barley with the remaining half of the lemon juice.
  8. Divide the barley among 4 bowls, top with the potatoes, asparagus, flaked salmon, cucumber and red onion, and spoon the dill sauce over each.

Contains: Milk, Fish, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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