Friday Recipe: Crispy salmon with freekeh and cavolo nero

15th February 2019

Leafy green vegetables like cavolo nero, wholegrains and omega 3-rich salmon help reduce inflammation.


400g cavolo nero or kale, stalks discarded, leaves thickly sliced
3 tsp olive oil
4 x 120g skinned salmon fillets
2 garlic cloves, sliced
1 red chilli, deseeded and sliced
1 x 250g pouch cooked freekeh (see tip)
2 spring onions, trimmed and thinly sliced
a small handful of coriander leaves, to serve

For the dressing

2 tsp balsamic vinegar
1 tsp clear honey
1 tsp Dijon mustard
2 tbsp extra-virgin olive oil

Please click here for the full recipe

Source: Annie Bell, Sainsbury's Magazine

Back to news