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
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.
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.
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.