Seared Ginger-Garlic Salmon with Roasted Veggie Barley Bowl

Ingredients

• 4 6 oz salmon fillets, wild-caught
• 2 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 3 cups broccoli florets
• 2 medium bell peppers, diced
• 2 medium zucchini, diced
• 2 cups barley, cooked
• 1 whole lemon, juiced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the broccoli, bell peppers, and zucchini with 1 tbsp of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.

2. 2

   In a small bowl, mix together the grated ginger, minced garlic, and remaining 1 tbsp of olive oil. Season the salmon fillets with salt and pepper, then coat with the ginger-garlic mixture.