Lemony Salmon and Veggie Pockets

in Foil

photo
Low-Carb
Share!
Low-Carb
Share!

Instructions

photo

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.

photo

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 1/1,5/2 tsp of grated lemon zest and drizzle with a total of 2/3/4 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.

photo

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.

Tips for fussy eaters

Serve with mashed potatoes or rice.

Pro tip

Make one package for each to get the most concentrated flavours.

An elegant and light dinner full of colors!

Cooking Time: 30 min

Cals 385 · Prot 38 · Carbs 13.1 · Fat 19.1

Ingredients

Number of people

Pockets

Salmon fillet 400 Grams
Garlic cloves 3 Pieces
Yellow bell pepper 1 Pieces
Zucchini, small 2 Pieces
Cherry tomatoes 150 Grams
Broccolini 150 Grams
Lemon 1 Pieces
Parmesan 40 Grams
Capers, small 15 Grams
Olive oil 1 Tbsp
Salt 0.75 Tsp
Black pepper 0.5 Tsp

To serve

Fresh basil 15 Grams

An elegant and light dinner full of colors!

Cooking Time: 30 min

Cals 385 · Prot 38 · Carbs 13.1 · Fat 19.1

Instructions

photo

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.

photo

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 1/1,5/2 tsp of grated lemon zest and drizzle with a total of 2/3/4 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.

photo

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.

Tips for fussy eaters

Serve with mashed potatoes or rice.

Pro tip

Make one package for each to get the most concentrated flavours.

Ingredients

Number of people

Pockets

Salmon fillet 400 Grams
Garlic cloves 3 Pieces
Yellow bell pepper 1 Pieces
Zucchini, small 2 Pieces
Cherry tomatoes 150 Grams
Broccolini 150 Grams
Lemon 1 Pieces
Parmesan 40 Grams
Capers, small 15 Grams
Olive oil 1 Tbsp
Salt 0.75 Tsp
Black pepper 0.5 Tsp

To serve

Fresh basil 15 Grams
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...