Lemony Salmon and Veggie Pockets

in Foil
An elegant and light dinner full of colors!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
30 min
Lemony Salmon and Veggie Pockets in Foil
An elegant and light dinner full of colors!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients

Allergens

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) /
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep veggies

1 Prep veggies

Peel and mince garlic. Cut yellow bell pepper to chunks. Slice zucchini. Halve cherry tomatoes. Trim broccolini, if needed. Carefully wash lemon. Grate the zest with fine blade. Squeeze the juice.
Pack foil pockets

2 Pack foil pockets

Take one large piece of foil for each portion. Divide the vegetables evenly in the middle of the foil piece. Place a piece of salmon on top, skin side down. Sprinkle the fish pieces with a total of 1 tsp of grated lemon zest and drizzle with a total of 2 Tbsp of lemon juice. Grate parmesan on top. Add capers and also some of the caper juice. Drizzle with olive oil. Season with salt and black pepper.
Bake and finish

3 Bake and finish

Preheat the oven to 200°C. Close the foil tightly to a pocket. Bake for about 25 minutes in the oven. Transfer the pockets to plates and open. Finish with fresh basil leaves.
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