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Servings: 4 people
Ingredients Method

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

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. Plate the freekeh and edamame and finish with the cooked salmon