Middle Eastern-Spiced Salmon Freekeh Bowl

Middle Eastern-Spiced Salmon Freekeh Bowl

with Lemon Garlic Dressing

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No need for a pita in this tasty Middle Eastern-Spiced Salmon Freekeh Salad. Juicy salmon filets are tossed in Middle Eastern spices and rest atop tender freekeh, paired sweet roasted veggies and a DIY lemon garlic dressing.

Allergens:Seafood/Fruit de MerFish/PoissonWheat/BléEgg/OeufSulphites/SulfiteMustard/MoutardeSoy/Soja

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

½ cup



113 g

Corn Kernels

1 unit


2 tbsp


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

3 g


7 g


56 g



1 tbsp

Shawarma Spice Blend

113 g

Baby Heirloom Tomatoes

1 unit

Vegetable Broth Concentrate

Not included in your delivery

1 tbsp


½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2971 kJ
Calories710 kcal
Fat35 g
Saturated Fat6 g
Carbohydrate58 g
Sugar5 g
Dietary Fiber14 g
Protein41 g
Cholesterol15 mg
Sodium930 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat your broiler to high. Wash and dry all produce. In a medium pot, bring 2 cups water (dbl for 4 ppl) and broth concentrate to a boil over high heat. Meanwhile, toss together tomatoes, corn, edamame, half the Shawarma Spice Blend and 1 tsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Broil, in middle of oven, stirring halfway through cooking, until golden, 5-6 min.


Meanwhile, to boiling broth, add freekeh. Reduce heat to medium-high. Cover and cook, until tender, 15-17 min. Meanwhile, pat salmon dry with paper towels. Sprinkle over remaining Shawarma Spice Blend, then season with salt and pepper.


Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then salmon. Cook, until golden-brown and cooked through, 4-5 min per side.**


Meanwhile, roughly chop parsley. Zest, then juice half the lemon. Cut remaining lemon into wedges. Peel, then mince or grate garlic. Stir together mayo, lemon zest, 1/4 tsp garlic and 1/2 tbsp lemon juice (dbl both for 4 ppl) in a small bowl. Season with salt and pepper.


When freekeh is tender, remove the pot from heat. Drain any excess water and return to the same pot. Stir in broiled veggies, remaining lemon juice and half the parsley. Season with salt and pepper.


Divide freekeh between plates and top with salmon. Dollop with lemon garlic dressing and sprinkle over remaining parsley. Squeeze over a lemon wedge, if desired.