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Baked Salmon with Spiced Freekeh



1 t ground cumin

4 garlic cloves, crushed

2 T extra virgin olive oil, plus extra to serve

4 x 160g pinboned salmon portions, skin off

1 onion, sliced

1 t mixed spice

2 t ground coriander

½ t ground cardamom

2 C freekeh, rinsed

¼ C tomato paste

400g can crushed tomatoes

4 baby cos lettuce leaves (or spinach), shredded

1/3 C Greek yoghurt

Lemon wedges, to serve



  1. Combine cumin, half the garlic and 1 T of the oil in a bowl. Season with pepper. Add salmon. Turn to coat. Refrigerate for 1 hour.
  2. Heat remaining oil in a 6cm-deep, 20cm x 30cm flameproof roasting pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add mixed spice, ground coriander, cardamom and remaining garlic. Cook, stirring, for 1 minute or until fragrant.
  3. Add freekeh to the dish and cook, stirring, for 1 minute. Add tomato paste and stir to combine. Add crushed tomatoes and 1 litre water. Cover, bring to a simmer then transfer to oven. Bake at 200°C/180°C fan-forced for 25 minutes or until freekeh is almost cooked.
  4. Nestle salmon into freekeh mixture. Bake for a further 10 to 15 minutes or until freekeh is tender and salmon is just cooked through. Stir lettuce into freekeh mixture around the salmon. Top salmon with yoghurt and season with pepper. Serve with extra oil and lemon wedges.


Recipe adapted from

Serves 4.


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