Za'atar Salmon & Freekeh Bowl
Lunch · Levantine · Ready in 25 min · Serves 2
Za'atar-crusted salmon over smoky freekeh with spinach and tomatoes. A Levantine grain bowl that eats like a treat and carries a day of vitamin D.
Per serving
- Calories
- 493
- Protein
- 32 g
- Carbs
- 35 g
- Fat
- 25 g
- Fibre
- 8 g
Vitamins and minerals, % of a day’s needs
- Iron20%
- Vitamin D66%
- B12159%
- Zinc19%
- Magnesium32%
- Omega-3196%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 240 g Salmon fillets
- 100 g Freekeh (roasted wheat)
- 60 g Spinach
- 100 g Cherry tomatoes, halved
- 1 tbsp Za'atar spice blend
- 1 tbsp Olive oil
- 0.5 whole Lemon
- 0.5 tsp Salt
Method
- 1
Rinse the 100g freekeh and simmer in 300ml water with 0.25 tsp of the salt for 15 minutes until tender with a little bite, then drain.
- 2
Meanwhile, pat the 240g salmon fillets dry and press 1 tbsp za'atar spice blend and the remaining 0.25 tsp salt over the flesh side.
- 3
Warm 1 tbsp olive oil in a pan over medium-high heat and sear the salmon for 4 minutes skin-side down, then 3 minutes on the flesh side until it flakes and is opaque through.
- 4
Add the drained freekeh, 60g spinach and 100g halved cherry tomatoes to the pan and toss over medium heat for 2 minutes until the spinach wilts.
- 5
Divide the freekeh between two bowls, top with the salmon and squeeze over the juice of half a lemon.
