For a salmon recipe that’s guaranteed to become a new family favourite, try this baked salmon provençale with freekeh.
Freekeh is a green wheat grain that’s got a tonne of nutritional benefits. It’s been a staple in Middle Eastern diets for centuries and is high in protein and fibre but low in fat – so will keep you feeling fuller for longer.
This recipe served four people, so whether you want a twist on your usual Sunday roast, or a simple dinner that you can keep leftovers for lunch, it’s a great healthy way to fill up.
- 250g tomatoes
- 2 garlic cloves, finely sliced
- around 20 pitted green olives
- 12-16 caper berries
- 4 salmon fillets
- 8 lemon slices
- 100ml dry white wine
- For the salad:
- 2 x 250g pouches cooked freekeh (we used Merchant Gourmet)
- large handful mixed herbs, finely chopped
- juice of 1 lemon
- a drizzle of extra virgin olive oil
Heat the oven to 200C, gas 6. Roughly chop the tomatoes and mix with the garlic, olives, caper berries and some salt and pepper. Cut out 4 circles of baking parchment, each around 22cm diameter.
Put the salmon on the lower half of the baking parchment, spoon the tomato mixture over the top and add the lemon slices. Season well. Fold and wrap the edges to create a tight seal, and pour the wine into the pouch just before sealing the last bit. Bake for 15 minutes.
Heat the freekeh according to the pack instructions. Stir through the herbs, lemon juice and some seasoning. Drizzle over the olive oil. You can serve this hot or at room temperature.