Salmon salad with pearl barley, baked tomatoes and creamy fresh condiment

  • Total time: 20 minutes
  • 4 pers.
Rated 4 out of 5



Cook pearl barley according to the instructions on the packaging.

Place the cherry tomatoes on a baking tray lined with baking paper and drizzle with olive oil. Bake at 125°C for about 20 minutes.

Fry the salmon in a frying pan in a little oil or butter until just cooked and sprinkle with a little salt.

Cut the lemons in half and fry in a pan, cut side down, for 4-5 minutes.

Arrange baby spinach with blueberries, salmon, baked cherry tomatoes and pearl barley. Sprinkle with almond flakes.

Serve the salmon salad with Creamy Fresh Dressing and fried lemons.


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