Method

1. Preheat oven to 160°C. Line a baking tray with baking paper. Arrange salmon fillets on tray.
2. Bring a large saucepan of water to the boil. Boil freekeh for 15-18 minutes or until tender. Drain, transfer to a large bowl and set aside to cool slightly.
3. In a small bowl, mix together 1 grated garlic clove, breadcrumbs, parmesan, pine nuts, parsley stems, lemon zest and a pinch of salt. Add 1 tbsp olive oil to bring crumb mixture together.
4. Generously top salmon fillets with the crumb mixture and gently press into place. Place into oven and bake for 10-12 minutes or until the crumb is golden.
5. Meanwhile, add parsley leaves, dill, baby cucumbers, red onion, currants, and smoked almonds to a large bowl. Add half the lemon juice, 1 tablespoon olive oil and pinch of salt. Toss to coat.
6. Stir together yoghurt, remaining grated garlic and remaining lemon juice in a small bowl.
7. Spread garlic yoghurt over a serving platter. Top with freekeh tabouli and salmon fillet.