Baked Salmon with Lemon Artichokes,

Tomatoes and Olives

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low-carb
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Instructions

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1 Prep

Preheat the oven to 200°C/180°C fan. Portion the salmon. Slice the artichoke hearts in half. Chop the yellow and red bell peppers roughly. Rinse the cherry tomatoes. Peel and mince the garlic. Slice the lemons in half. 

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2 Roast vegetables

Add the artichoke hearts, peppers, tomatoes, garlic and lemons onto a lined baking tray. Drizzle generously with olive oil. Bake for 20 min.

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3 Make tzatziki

Meanwhile, add the yogurt to a bowl. Wash and halve the cucumber length-ways. Remove its watery seeds with a teaspoon, then grate it. Squeeze any excess liquid out of the grated cucumber. Add the cucumber to the yogurt. Peel and crush the garlic into the yogurt (don't like raw garlic? Go easy!). Season with salt.

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4 Add

After 20 min, add the olivescapers and caper juice to the roasting tin. Make some room and add the salmon, skin side down. Drizzle with oil. Season everything with salt and pepper. Bake for 10-15 min further or until the salmon is cooked but still juicy. 

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5 Serve

Serve the salmon and the vegetables with a dollop of tzatziki, a squeeze of lemon juice and a sprinkling of basil leaves. 

Tips for fussy eaters

Serve the salmon with mashed potatoes.

Pro tip

Artichokes are a superfood in every sense of the word. They contain a long list of antioxidants which offer a range of health benefits ranging from cancer prevention and immune system support to protection against heart disease.

Did you know that globe artichokes are a variety of thistle?

Cooking Time: 35 min

Cals 540 · Prot 46 · Carbs 30 · Fat 27

Gluten-Free

Ingredients

Number of people

Salmon

Salmon fillet 350 Grams
Salt 1 Tsp
Black pepper 1 Tsp

Vegetable roast

Artichoke hearts 130 Grams
Yellow bell pepper 1 Piece
Red bell pepper 1 Piece
Cherry tomatoes 150 Grams
Garlic cloves 1 Piece
Lemon 1 Piece
Olive oil 2 Tbsp
Pitted kalamata olives 40 Grams
Capers 20 Grams
Salt 1 Tsp
Black pepper 1 Tsp
Fresh basil 15 Grams

Tzatziki

Natural yogurt 170 Grams
Cucumber 1 Piece
Garlic cloves 1 Piece
Salt 1 Tsp

Did you know that globe artichokes are a variety of thistle?

Cooking Time: 35 min

Cals 540 · Prot 46 · Carbs 30 · Fat 27

Gluten-Free

Instructions

photo

1 Prep

Preheat the oven to 200°C/180°C fan. Portion the salmon. Slice the artichoke hearts in half. Chop the yellow and red bell peppers roughly. Rinse the cherry tomatoes. Peel and mince the garlic. Slice the lemons in half. 

photo

2 Roast vegetables

Add the artichoke hearts, peppers, tomatoes, garlic and lemons onto a lined baking tray. Drizzle generously with olive oil. Bake for 20 min.

photo

3 Make tzatziki

Meanwhile, add the yogurt to a bowl. Wash and halve the cucumber length-ways. Remove its watery seeds with a teaspoon, then grate it. Squeeze any excess liquid out of the grated cucumber. Add the cucumber to the yogurt. Peel and crush the garlic into the yogurt (don't like raw garlic? Go easy!). Season with salt.

photo

4 Add

After 20 min, add the olivescapers and caper juice to the roasting tin. Make some room and add the salmon, skin side down. Drizzle with oil. Season everything with salt and pepper. Bake for 10-15 min further or until the salmon is cooked but still juicy. 

photo

5 Serve

Serve the salmon and the vegetables with a dollop of tzatziki, a squeeze of lemon juice and a sprinkling of basil leaves. 

Tips for fussy eaters

Serve the salmon with mashed potatoes.

Pro tip

Artichokes are a superfood in every sense of the word. They contain a long list of antioxidants which offer a range of health benefits ranging from cancer prevention and immune system support to protection against heart disease.

Ingredients

Number of people

Salmon

Salmon fillet 350 Grams
Salt 1 Tsp
Black pepper 1 Tsp

Vegetable roast

Artichoke hearts 130 Grams
Yellow bell pepper 1 Piece
Red bell pepper 1 Piece
Cherry tomatoes 150 Grams
Garlic cloves 1 Piece
Lemon 1 Piece
Olive oil 2 Tbsp
Pitted kalamata olives 40 Grams
Capers 20 Grams
Salt 1 Tsp
Black pepper 1 Tsp
Fresh basil 15 Grams

Tzatziki

Natural yogurt 170 Grams
Cucumber 1 Piece
Garlic cloves 1 Piece
Salt 1 Tsp
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