Moroccan Seared Salmon & Freekeh Salad
with Roast Veggies, Yoghurt & Parsley
- Gluten
- Fish
- Milk
- Crustaceans
- May contain traces of allergens
- Mollusc
Ras el hanout is one of the most diverse spice blends on the market, combining a vibrant and earthy mix of several fantastic spices. Paired with freekeh, an ancient grain hailing from the Middle East, this Moroccan salmon number will be one for the books!
Ingredients
1 packet
freekeh
(Contains: Gluten)
1 sachet
vegetable stock powder
1
sweet potato
1
beetroot
1 sachet
ras el hanout
1 clove
garlic
1 bag
parsley
1 packet
salmon
(Contains: Fish May be present: Crustaceans, Mollusc)
1 packet
Greek-style yoghurt
(Contains: Milk)
Not included in your delivery
olive oil
15 g
butter
(Contains: Milk)
½ tbs
honey
1 tsp
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Heat a large saucepan over medium-high heat with a drizzle of olive oil. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with boiled water. Bring to the boil, then simmer, uncovered, until tender, 30-35 minutes. • Drain and rinse freekeh, then return to saucepan over medium heat. Add vegetable stock powder and cook, stirring to combine. Remove from heat and set aside.
TIP: Freekeh is cooked when it has softened but still retains some bite.
• Meanwhile, cut sweet potato into bite-sized chunks. Cut beetroot into small chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil then sprinkle with ras el hanout. Season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Finely chop garlic. Roughly chop parsley. • Pat salmon dry with paper towel (this helps the skin crisp up in the pan!), then season both sides.
• When the freekeh has 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • In the last minute, add the butter and garlic, gently turning salmon to coat. • Remove pan from heat and add the honey, gently turning salmon to coat.
• To the saucepan with the freekeh, add roasted veggies, parsley (reserve some for the garnish!), and a drizzle of white wine vinegar and olive oil. Gently stir to combine. Season to taste.
• Divide freekeh salad with roast veggies between plates. Top with seared salmon. • Top with a dollop of Greek-style yoghurt. • Sprinkle over reserved parsley to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The ras el hanout spices and honey-butter salmon were widely praised, though some found the overall dish too sweet or the flavours too competing and intense.
- Ease of prep: Most found the recipe straightforward, though several noted it took longer than expected, largely due to the freekeh cooking time.
- Suggestions: Start the freekeh first as it takes 30–35 minutes and is the longest step; some reviewers also suggested rubbing leftover ras el hanout from the veggie tray directly onto the salmon for extra flavour. A few found the freekeh salad improved with a squeeze of lemon or lime, added greens like spinach, or toppings such as toasted nuts or pomegranate.
- Leftovers: The freekeh salad kept well and several customers enjoyed it for lunch the next day; one reviewer prepared it earlier in the day and reheated it in the salmon pan to great effect.
- Portions: Many reviewers noted the freekeh was very filling and generous, while salmon portions were frequently described as uneven in size, making even cooking and serving a challenge.
