Recipe for: Baked salmon with lemon, spelt, and asparagus - photo 1
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Recipe for: Baked salmon with lemon, spelt, and asparagus

Pikantne May Day Main Dishes Fish dishes 60 min Medium 7 wyświetleń ~79.27 PLN * - (0)
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Description

Delicate baked salmon with a hint of lemon is an elegant dish perfect for a May Day lunch or an outdoor picnic. The salmon fillet marinated in canola oil, garlic, and lemon juice is baked briefly to remain juicy and easily flake with a fork. It is accompanied by fluffy cooked pearl barley with butter and dill, and young asparagus either roasted or briefly sautéed with a splash of lemon juice. The dish combines the creamy texture of the barley, the crunchiness of the asparagus, and the silkiness of the fish — it looks great on a light plate, garnished with lemon slices and fresh dill. Recommended with a light white wine or chilled cider; easy to prepare outdoors (on the grill) or in a home oven.

Ingredients Used

Ingredients (12)

Servings:
4
  • Salmon 800 g
  • Lemon 2.5 szt. (~200 g)
  • Rapeseed oil 30 g
  • Garlic 2 ząbki (~10 g)
  • Barley groats 200 g
  • Butter 30 g
  • Asparagus 400 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • Dill 1.5 pęczki (~30 g)
  • ✨ Opcjonalne
  • Honey 30 ml
  • Capers 30 g
💰 Szacowany koszt dania: ~79.27 PLN (19.82 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the salmon

1

Take the salmon out of the fridge 20-30 minutes before cooking to reach room temperature — this will ensure even baking. Check for bones; if there are any, remove them with tweezers. Pat the fillet dry with a paper towel and place it skin-side down on the cutting board.

Ingredients: Salmon
Use tweezers to remove the bones (if you don't have any, use a clean cosmetic tweezers). The board should be dry, and the fillet well-dried – moisture limits nice browning.

Marinade

2

In a bowl, mix together canola oil (30 g), juice squeezed from half a lemon (about 50 g), finely chopped garlic (10 g), salt (2 g), black pepper (1 g), and half of the chopped dill (15 g). Grate the zest of one lemon thinly (about 1 teaspoon of zest) and add it to the marinade. Mix until the ingredients are evenly combined.

Ingredients: Rapeseed oil, Lemon, Garlic, Dill, Salt, Black pepper
Use a small bowl and a spoon. If you don't want a lot of garlic, use 1 clove instead of 2. Grate the lemon zest on a fine grater, avoiding the white, bitter part.
3

Brush the marinade evenly over the surface of the salmon using a silicone brush or a spoon. If you have skin, the marinade should mainly be on the top of the fillet. Let it sit for 10-15 minutes to allow the flavors to meld.

Ingredients: Salmon, Rapeseed oil, Lemon, Garlic, Dill, Salt, Black pepper
Use a silicone brush or a spoon. Do not leave the salmon in the marinade for more than 30 minutes with a lot of lemon juice — it will 'cook' in the acid for too long and lose its tenderness.

Barley

4

Rinse the pearl barley under running water in a sieve until the water runs clear. Transfer to a pot and cover with cold water in a ratio of about 1 part barley : 3 parts water (200 g barley => 600 ml water). Add 1 g of salt. Bring to a boil over high heat, cover with a lid, reduce the heat to low, and cook for 30-40 minutes until the grains are tender but not mushy. If the water evaporates too soon, add a few tablespoons of boiling water.

Ingredients: Barley groats, Salt
Use a pot with a thick bottom with a capacity of at least 1.5 l. Stir occasionally and check the consistency after 30 minutes. The pearl barley is ready when it is soft on the inside and chewy on the outside.
5

When the pearl barley is soft, remove the pot from the heat. Add the butter (30 g) and the remaining chopped dill (15 g). Stir vigorously with a spoon until the butter melts and the barley becomes glossy and slightly fluffy. Cover for 5 minutes to let the flavors meld.

Ingredients: Barley groats, Butter, Dill
Use a wooden spoon or silicone spatula to avoid crushing the grains. If you need a vegan version, replace the butter with canola oil.

Asparagus

6

Prepare the asparagus: snap off the woody ends (bend each asparagus and break it with your fingers at the point where it naturally snaps) and rinse. Arrange on a baking sheet, drizzle with a tablespoon of rapeseed oil (15 g), sprinkle with salt (1 g) and freshly ground pepper (1 g). Top with thin slices of one lemon.

Ingredients: asparagus, Rapeseed oil, Salt, Black pepper, Lemon
To break it, use both hands, holding them close to the ends. It is most convenient to use a baking tray lined with parchment paper.

Baking

7

Preheat the oven to 200°C (top-bottom) or 180°C with fan. On a baking sheet lined with parchment paper, place the salmon skin-side down and next to it, the tray with asparagus (if they don't fit together, bake the salmon first). Bake for 12-18 minutes depending on the thickness of the fillet — thicker pieces will need closer to 18 minutes. The asparagus will be ready after 8-12 minutes, they should be tender-crisp with slightly browned tips.

Ingredients: Salmon, asparagus, Lemon
Use a kitchen thermometer if you have one — the ideal internal temperature for the fillet is about 52-55°C for medium-rare salmon. If you don't have one, check with a fork: the meat should be opaque and easily flake apart.

Glaze (optional)

8

If you are using honey (30 g), mix it with the juice of half a lemon (about 50 g) and brush it onto the salmon during the last 2-3 minutes of baking to achieve a delicate, golden glaze.

Ingredients: Honey, Lemon, Salmon
Glaze carefully — the sugar in the honey can quickly caramelize and burn. If you don't have honey, skip this step.

Resting and Serving

9

Remove the salmon from the oven and let it rest for 5 minutes. This will allow the juices to settle. Slice the lemon and remove any bones from the salmon (if there are any). On a plate, place a portion of barley, arrange 3-4 asparagus spears next to it, and add a piece of salmon. Sprinkle with capers (optional) and the remaining fresh dill. Serve with a wedge of lemon to squeeze over the fish.

Ingredients: Barley groats, asparagus, Salmon, Capers, Dill, Lemon
Use a sharp knife to portion the fish. Resting is important — cutting too quickly will cause the juices to run out and the fish will become dry.

Additional tips

10

If you plan to serve the dish outdoors, prepare the ingredients at home, and you can finish the salmon and asparagus on the grill for 6-8 minutes. Substitute the pearl barley with millet if you prefer a gluten-free version (cook according to package instructions).

Ingredients: Barley groats, Salmon, asparagus
For serving at a picnic, use an insulated container to keep the food warm. When grilling, be careful of direct flames — it's best to cook the fish indirectly or use a grilling tray.

Fun Fact

💡

In Polish tradition, the May holiday is a time for light, spring dishes; the combination of salmon with lemon and dill has a long history in the kitchens of Northern Europe, where fresh herbs and citrus highlight the richness of the fish.

Best for

Majówka Piknik Rodzinny obiad Przyjęcie w ogrodzie

Tips

🍽️ Serving

Serve the salmon immediately after resting, on a warm plate. Add fresh lemon slices and a sprig of dill. It pairs well with a light white wine (e.g., riesling or sauvignon blanc) or chilled cider. You can also serve a yogurt-lemon dip made with natural yogurt, dill, and a bit of garlic.

🥡 Storage

Store leftovers in the refrigerator in an airtight container for up to 48 hours. For reheating, use an oven preheated to 140°C and cover, for 8-10 minutes — avoid the microwave, as the fish will become rubbery. Pearl barley can be stored for up to 3 days and reheated in a pan with a splash of water.

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