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Salmon

Salmon and Freekeh Bowl

Make this bowl for lunch or dinner, and you'll get nearly all the nutrients you've been looking for.

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Superfoods are standouts when it comes to nutrition, and for good reason. They’re made “super” by their better-than-typical nutrient profiles, essentially offering you more bang for your buck when you eat these foods. And our Freekeh Bowl contains not just one superfood ingredient, but multiple.

We’ve filled this bowl with freekeh, which is a complex carb that delivers protein, fiber, calcium, iron and magnesium. In fact, it’s so nutritious that freekeh provides more of these vitamins and minerals than many other grains. And with the addition of salmon – a superfood that packs a whole lot of omega-3 fatty acids – as well as well spinach, bell peppers and carrots, you’ll be digging into a rainbow of good-for-you foods in one seriously balanced meal.

Not only is freekeh a superfood, but the grain also has a storied past. Freekeh means “to rub” in Arabic, and the name refers to a time long ago when villagers in northern Israel harvested their wheat early in anticipation of an attack. They hid the green crop in a barn that ultimately burned. When the coast was clear, they discovered that, when the char was rubbed away, the fire-roasted kernels imparted a delicious, smoky flavor. That accident has since turned into a practice.

Freekeh Bowl

Servings
4
Prep Time
30 min
Cook Time
5 min
Duration
35 min

Ingredients

  • 1 each red and yellow pepper, cut into strips
  • 2 medium carrots, peeled and sliced into 3-inch sticks
  • 2 tbsp olive oil, divided
  • ½ tsp sea salt and ground black pepper, divided
  • 1½ cups cracked freekeh
  • 4 4-oz salmon fillets
  • 4 cups baby spinach
  • 2 cups radish sprouts
  • ½ recipe Super Seedy Clusters
  • 1 recipe Apricot Vinaigrette
  • 3 tbsp pitted black olives, halved

Preparation

  1. Preheat oven to 425°F and line a baking sheet with parchment paper. Toss together red and yellow peppers and carrots with one-half of the oil and one-half of the salt and pepper. Roast for 20 to 25 minutes, stirring halfway through.
  2. Cook freekeh according to package directions. Heat a cast iron skillet on medium-high and add remaining olive oil. Season salmon fillets with remaining salt and pepper. Sear for 6 to 8 minutes per side, depending on thickness. Salmon should be opaque and firm to the touch.
  3. To assemble, divide freekeh between 4 bowls. Top each with equal amounts of the roasted peppers and carrots, baby spinach, radish sprouts and a salmon fillet. Drizzle with Apricot Vinaigrette and sprinkle with Super Seedy Clusters and olives.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 726
  • Carbohydrate Content 76 g
  • Cholesterol Content 53 mg
  • Fat Content 32 g
  • Fiber Content 17 g
  • Protein Content 40 g
  • Saturated Fat Content 5 g
  • Sodium Content 743 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 17 g
  • Polyunsaturated Fat Content 8 g