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Baked salmon and freekeh salad with labne
Baked salmon and freekeh salad with labne
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Try this delicious and nutritious salmon and freekeh dish for an easy weeknight meal.
Ingredients:
  • 200g wholegrain freekeh (see note)
  • 700g butternut pumpkin, peeled, cut into 3cm pieces
  • 1 red onion, halved, cut into 3cm pieces
  • 56.88 gm extra virgin olive oil
  • 500g boneless salmon fillets, skin removed
  • 125.00 ml fresh flat-leaf parsley leaves, roughly chopped
  • 125.00 ml fresh mint leaves, roughly chopped
  • 40.00 ml red wine vinegar
  • 50g labne
  • 62.50 ml seed mix (see note)
Instructions:
  • In a large saucepan, cook the freekeh in salted water until tender. Drain, rinse under cold water, and transfer to a large bowl.
  • Preheat the oven to 200C/180C fan-forced. Toss pumpkin and onion in a roasting pan with 1 tablespoon of olive oil, salt, and pepper. Place seasoned salmon on a baking paper-lined tray.
  • Roast vegetables for 20 minutes in the oven, then slide in the salmon halfway through the cooking time. Cook until the salmon reaches your desired doneness and the veggies are tender.
  • Mix in a colorful array of vegetables, fresh parsley, refreshing mint, tangy vinegar, and the rest of the oil with the freekeh. Gently break apart the salmon into flakes and combine it with the salad. Top the salad with spoonfuls of creamy labne and a generous sprinkle of seed mix before serving.

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