Heat oil in a large saucepan on medium-high. Add leeks and sauté 3 minutes or until tender.
Add red peppers and cook an additional 5 to 7 minutes.
Add barley, stir, then slowly add wine and cook until evaporated.
Add broth and cook, stirring often, until sauce has reduced, about 10 minutes.
Meanwhile, place salmon fillets on individual squares of foil and top with lemon slices, then sprinkle fillets with chopped thyme, salt and 1/4 teaspoon pepper. Fold foil into tightly sealed packets and place on sheet pan.
Bake 25 minutes or until cooked through. Carefully remove salmon from packets (steam will escape when opened).
When risotto sauce is fully reduced to desired consistency, add remaining pepper, parsley and Parmesan. Stir until mixture is creamy.
Spoon risotto onto individual plates and place one salmon fillet on top. Serve immediately.