Go Back

 
Servings 4 people

Ingredients
  

  • 4 thick salmon fillets
  • 1 orange zested and half thinly sliced
  • 1 lime zested and half thinly sliced
  • 1 lemon zest and half thinly sliced
  • 200 g freekeh
  • 100 g frozen edamame beans

Instructions
 

  • Preheat oven to 180 (fan). Cut 2 large circles of greaseproof paper (or foil) that 2 fillets will comfortably fit into, add 1tbsp of oil to each circle
  • Place the sliced orange, lemon and lime into flat layers on the circles and 2 salmon fillets on top of each, finish by sprinkling over the zests
  • Fold the greaseproof paper over, ensuring it is as tightly sealed as possible to ensure steaming, place onto a baking tray and into the oven for 15-20 minutes
  • Bring a large pan of salted water to the boil, add the freekeh for 18 minutes then add in the frozen edamame beans for 2 minutes, drain and squeeze over the leftover lemon, lime and orange halves
  • Plate the freekeh and edamame and finish with the cooked salmon