Chermoula Spiced Salmon

Cut the onion in half through the root, peel and chop into roughly ½cm pieces. Peel and grate the garlic (or use a garlic press if you have one). Put a saucepan on medium heat with a drizzle of oil and add your onion. Cook for 5 mins or until your onion is soft, then add your garlic and cook for 1 minute more.

Add the freekeh along with the vegetable stock pot. Pour in the boiling water (amount specified in the ingredient list). Bring to a simmer, then reduce the heat to low, cover the pan with a lid and leave to cook gently for 15 mins. Once your freekeh has been cooking for 15 mins, take the pan off the heat and add the baby spinach. Put the lid back on and leave to the side for 5 more mins.

In the meantime, put the chermoula in a bowl with the olive oil (amount specified in the ingredient list). Stir together, then add the salmon and mix around with your hands to make sure it is well coated.

Take your hot baking tray out of your oven (carefully!), and gently lay your salmon skin-side down. Season each salmon fillet with a pinch of salt and a good grind of black pepper and pop in your oven on the top shelf for 10-12 mins. Tip: The salmon is cooked when flaky and opaque all the way through.

While your freekeh and salmon cook, put a frying pan on medium-high heat. While the pan gets hot, roughly chop the parsley. Once the pan is hot, add the sesame seeds and dry-fry for 1-2 mins until golden (how long it takes will depend on how hot your pan is). Remove them from the pan. Tip: Watch they don’t burn!

When your freekeh has rested for 5 mins, take the lid off, add half your parsley and stir well. This is your pilaf. Taste and add more salt and pepper if necessary.