Salmon & Herbed Freekeh with Roasted Veggies & Lemon Yoghurt

Name: Salmon & Herbed Freekeh with Roasted Veggies & Lemon Yoghurt Lean Protein | Healthier Carbs | Packed with Veggies
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 carrot; 1 beetroot; 1 brown onion; 1 sachet smoked paprika; 1 packet freekeh; 4 cup water; 1 cube vegetable stock; ½ lemon; 1 packet Greek-style yoghurt; 1 packet salmon; 1 bunch mint

Lean Protein | Healthier Carbs | Packed with Veggies

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If you’re looking for something wholesome and nutritionally balanced tonight, you can’t go past this perfectly portioned plate of salmon, freekeh and veggies. For the perfect crunchy texture, allow the pan to get nice and hot before you cook the salmon, skin-side down. It gives a crisp result everytime.

Tags:

Calorie Smart

Allergens:

Gluten

•Milk

•Fish

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

beetroot

brown onion

1 sachet

smoked paprika

1 packet

freekeh

1 cube

vegetable stock

lemon

1 packet

Greek-style yoghurt

1 packet

salmon

1 bunch

mint

Not included in your delivery

olive oil

4 cup

water

Nutritional Values

per serving

Energy (kJ)2663 kJ

Fat30 g

of which saturates7 g

Carbohydrate46.5 g

of which sugars25.1 g

Protein37.7 g

Sodium706 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

•Large Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Rinse the freekeh. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Add the freekeh and toast until fragrant, 2 minutes. Add the water and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil then reduce to a simmer and cook until tender, 30-35 minutes. Drain and return to the saucepan.

While the freekeh is cooking, cut the carrot (unpeeled) and beetroot into 1cm chunks. Cut the brown onion into 2cm wedges. Place the carrot, beetroot and onion on an oven tray lined with baking paper. Drizzle with olive oil and sprinkle with the smoked paprika. Season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes.

TIP: Cut the veggies to size so they cook in time. TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.

While the veggies are roasting, zest the lemon to get a pinch, then slice into wedges. In a small bowl, combine the Greek yoghurt and a generous squeeze of lemon juice. Season to taste.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the salmon with salt and pepper on both sides. When the oil is hot, cook the salmon, skin-side down first, and cook until just cooked through, 3-4 minutes each side (depending on thickness).

TIP: Salmon can be served slightly blushing pink in the centre.

Pick and roughly chop the mint leaves. In a large bowl, combine the freekeh, roasted veggies, lemon zest, a drizzle of olive oil and the mint (reserve a little for garnish!). Season to taste.

Divide the herbed freekeh and salmon between plates. Drizzle with the lemon yoghurt and sprinkle with the reserved mint. Serve with any remaining lemon wedges.