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Baked Sumac Salmon with Pearl Barley Salad

Delight in the tangy and smoky Baked Sumac Salmon served with Pearl Barley Salad.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Preheat the oven to 180 Degrees Celsius. Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Oil | Salt | Black pepper | Cooking pot | Chopping board | Knife | Small bowl | Oven dish

Cooking Instructions


Step 5 : Final Touches

As the barley is almost ready, add the tomato paste and stir. Pour 2 tablespoons of lemon juice (per person), drizzle oil, and add the tomato, spring onion, parsley, and pomegranate seeds. Season pepper and salt to taste.

150 g Barley
450 ml Water
400 g Salmon Fillet
3 g Sumac Powder
2 g Smoked Paprika
20 g Pomegranate Molasses
20 g Tomato Paste
120 g Fresh Lemon
7 g Fresh Parsley
10 g Spring Onion
100 g Baby Gem Lettuce
120 g Fresh Tomato
120 g Pomegranate


Wheat, Fish

Step 1 : Marinate the Salmon

Pat-dry the salmon with a paper towel. In a mixing bowl, combine sumac, smoked paprika, 3/4 of the pomegranate molasses, salt, black pepper, and 1 tsp of olive oil (per person). Mix well until the ingredients are thoroughly combined. Rub this mixture onto the salmon.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Prep the Ingredients

Cut the tomato into small dice. Chop the parsley and spring onion. Cut the lemon in half. Deseed the pomegranate to extract the seeds. Cut the lettuce into bite-sized pieces.

Step 2 : Cook the Barley

Rinse the barley under running water. In a pot, bring the water to a boil with 1/2 teaspoon of salt. Once the water is boiling, add the barley and cook it uncovered for 5 minutes. Then, cover the pot and reduce the heat to low. Cook the barley for an additional 15 minutes.

Step 4 : Bake the Salmon

Place the marinated salmon in the oven and bake for 8-12 minutes, or until it reaches your desired level of doneness.

Step 6 : Serve and Enjoy!

Divide the barley mixture among the plates and add the lettuce. Top with the baked salmon and drizzle with the remaining pomegranate molasses.


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