Crispy Sumac-Spiced Salmon & Freekeh Protein Power Bowl with Pomegranate-Ginger Glaze

This bowl combines three major Pinterest food trends: Middle Eastern spices, whole grain power bowls, and restaurant-quality salmon at home. The sumac adds a bright, lemony tang that perfectly complements the rich salmon, while freekeh provides a nutty, high-fiber base that's more unique than quinoa or rice. A quick pomegranate-ginger glaze ties everything together with sweet-tart complexity in under 35 minutes.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 (6-oz) salmon fillets, skin on, 1 tbsp ground sumac, 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp sea salt, ¼ tsp black pepper, 1 tbsp olive oil, 1 cup cracked freekeh, 2 cups low-sodium chicken or vegetable broth, ¼ cup pomegranate molasses, 1 tbsp fresh grated ginger, 1 tsp honey, 2 cups baby spinach, ¼ cup chopped fresh mint, ¼ cup chopped fresh parsley, ¼ cup crumbled feta cheese (optional), ¼ cup pomegranate arils, 1 lemon, cut into wedges

Instructions

1. 1. Pat salmon fillets dry and rub with sumac, smoked paprika, garlic powder, salt, and pepper. Let sit 5 minutes. 2. Rinse freekeh under cold water. In medium saucepan, combine freekeh and broth. Bring to boil, reduce to simmer, cover and cook 15-18 minutes until tender. Fluff with fork. 3. While freekeh cooks, heat olive oil in large nonstick skillet over medium-high heat. Place salmon skin-side down and cook 4-5 minutes until skin is crispy. Flip and cook 3-4 minutes until desired doneness. Remove from pan. 4. In small bowl, whisk pomegranate molasses, grated ginger, and honey until smooth. 5. To assemble bowls: Divide cooked freekeh among 4 bowls. Top each with baby spinach (it will wilt slightly from warm freekeh). 6. Place crispy salmon fillet over spinach. Drizzle generously with pomegranate-ginger glaze. 7. Garnish with fresh mint, parsley, feta (if using), and pomegranate arils. 8. Serve immediately with lemon wedges for extra brightness.

Chef's Note

For extra crispy salmon skin, press fillets gently with spatula for first minute of cooking to ensure full contact with hot pan. Don't move them until ready to flip!

Make-Ahead Tips

Freekeh can be cooked 2 days ahead and refrigerated. Glaze can be made 1 week ahead. Assemble bowls fresh for best texture.

Substitutions

Freekeh can be replaced with farro or quinoa. Pomegranate molasses can be substituted with 2 tbsp balsamic glaze + 1 tsp maple syrup. Salmon can be replaced with cod or chicken breast.