• Place your Square Flexipat® on the top of your Medium Perforated Baking Sheet. Set Aside.
• Preheat oven to 425F/220C.

SALMON PREPARATION

• Lay your salmon skin side down on your Flexipat®.
  
• Roast for 25 minutes at 425F/220C. (Time will differ from the size and thickness of your salmon). Use the Digital Thermometer to ensure the salmon is cooked through when the thickest part reaches 145°F/63C (Source: FDA).
  

BARLEY PREPARATION

• While your Salmon is roasting, cook your barley as indicated on the packet: 10 minutes for me. Set aside.
  

BROCCOLI PREPARATION

• Then, wash the broccoli and trim into stems or florets. Place it directly into your Flexipan®. If frozen, place them directly in the mold. Add the Tahitian Lime Olive Oil. Toss to coat.
• Place the Octagonal Bonmat on top of your Flexipan® and microwave on high until desired doneness: 3 minutes for me. Set aside.
  

YOGURT SAUCE PREPARATION

• In a small bowl, mix in your Greek yogurt with the Herbs de Provence Blend and a few drops of lime juice. Refrigerate until it is time to serve.

WHEN READY!

• Once your Baked Salmon is out of the oven, first scoop the barley onto the individual plates. Then, lay down your Salmon on top. Arrange the broccoli around. Season with Salt and Pepper (To Taste). Serve with the yogurt sauce on the side. Enjoy & Bon Appétit!