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Photo of Moroccan salmon with roasted carrot, beetroot and freekeh salad by WW

Moroccan salmon with roasted carrot, beetroot and freekeh salad

Total Time
1 hr 5 min
15 min
50 min
Salmon is a great addition to your meals as it is a good source of omega-3 and protein. Enjoy with this mouth-watering freekeh salad of orange and beetroot.


Ground cumin

1 tsp

Ground coriander

1 tsp

Ground paprika

1 tsp, sweet

Ground cinnamon

½ tsp


3 baby


2 medium, thinly sliced diagonally


2 tsp

Dry freekeh

200 g, (1 cup) wholegrain

Skinless salmon

480 g, (4x120g) boneless

Fresh coriander

1 cup(s)


1 medium, segmented

Orange rind

1½ tsp, to serve

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Line a baking tray with baking paper. Combine cumin, ground coriander, paprika and cinnamon in a bowl. Season with salt and pepper.
  2. Wrap each beetroot in foil and place on prepared tray. Bake for 30 minutes. Add carrots to tray. Drizzle with honey and sprinkle with 1 teaspoon spice mix. Bake for 20 minutes or until beetroot and carrots are tender.
  3. Meanwhile, cook freekeh in a large saucepan of boiling water following packet instructions or until just tender. Drain. Refresh under cold water. Drain.
  4. Lightly spray salmon with oil and sprinkle with remaining spice mix. Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook salmon for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Cover salmon with foil and set aside to rest for 5 minutes before serving.
  5. Peel beetroot and cut into wedges. Combine beetroot, freekeh, carrot, fresh coriander and orange segments (and any juice) in a bowl. Top salad with salmon and sprinkle with rind to serve.