Roasted Salmon Farro-Style Barley Cabbage Salad

Steps

1. Bring the water to a boil in a pot, add the barley, and simmer uncovered until tender and chewy, about 30 minutes; drain well and spread on a plate to cool.
2. While the barley cooks, preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
3. Make the dressing: whisk the lemon juice, lemon zest, mustard, honey, garlic, half of the salt and half of the black pepper in a small bowl, then whisk in 40 g of the olive oil (most of it), keeping the remaining 10 g for the salmon.
4. Set the salmon on the baking sheet, rub with the remaining olive oil, and season with the remaining salt and remaining black pepper.
5. Roast the salmon 12 to 15 minutes, until it flakes easily and reaches 145°F (63°C) in the thickest part; let it rest briefly, then break into large flakes.
6. Toast the almonds in a dry skillet over medium heat for 3 to 4 minutes, stirring, until golden; set aside.
7. In a large bowl, toss the cabbage, cucumber, red onion and cooled barley with three-quarters of the dressing until evenly coated.
8. Fold in the dill and parsley, divide the salad among 4 plates, top with the salmon and almonds, and drizzle with the remaining quarter of the dressing.