Ingredients
For the Roasted Vegetables:
- 4 cups butternut squash peeled and cut into 1-inch pieces
- 4 cups beets, peeled and cut into 1 inch-pieces
- 1/3 cup olive oil
- 3/4 teaspoons salt
- Freshly ground black pepper to taste
For the Barley:
- 6 cups water
- 1/2 teaspoon salt
- 1 cup pearled barley
For the Bowls:
- 12 ounces Blackened Salmon cut into 4 pieces
- 1 cup Greek Yogurt Sauce
Method
- Preheat the oven: Preheat to 425°F (220°C).
- Roast the vegetables: Toss the butternut squash and beets with olive oil, salt, and black pepper until evenly coated. Spread on a baking sheet or roasting pan and roast for 45–55 minutes, until tender and the beets can be easily pierced with a knife.
- Cook the barley: In a large saucepan, combine the water and salt. Bring to a boil over high heat. Stir in the pearled barley and reduce the heat to medium-low. Let the barley simmer for 35–40 minutes, or until tender and cooked through. Drain any excess water.
- Prepare the salmon and components: While the vegetables are roasting, prepare the Herbed Yogurt Sauce, and Blackened Salmon.
- Assemble the bowls: Place 3/4 cup cooked barley in each of the four serving bowls. Top each with about 1 cup of roasted vegetables and one portion of salmon (approximately 3 ounces).
- Finish and serve: Spoon about ¼ cup of herbed yogurt sauce over each bowl and serve immediately.