Baked Salmon

with Lemon Artichokes, Tomatoes and Olives
Did you know, that globe artichokes are a variety of thistle?
1,218 Reviews
Cals 598 · Prot 50 · Carbs 38 · Fat 29
Low-Carb
Calorie smart
Try Hello Chef Now
40 min
Baked Salmon with Lemon Artichokes, Tomatoes and Olives
Did you know, that globe artichokes are a variety of thistle?
1,218 Reviews
Cals 598 · Prot 50 · Carbs 38 · Fat 29
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Salmon
Skin-on salmon fillet 6*
350 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp
Vegetable roast
Artichoke hearts
130 Grams
Yellow pepper
1 Piece
Red pepper
1 Piece
Cherry tomatoes
150 Grams
Garlic cloves
1 Piece
Lemon
1 Piece
Olive oil
2 Tbsp
Kalamata olives
40 Grams
Capers
20 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Fresh basil
15 Grams
Tzatziki
Natural yogurt 4*
170 Grams
Cucumber
1 Piece
Salt
0.5 Tsp

Allergens

*6 Fish, *4 Milk
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.

Before you start

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

Instructions

Prep

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.
Roast vegetables

2 Roast vegetables

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

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 the cucumber. Squeeze out any excess water. Add the grated and squeezed cucumber to the yogurt. Peel and crush the garlic and add (don't like raw garlic? Go easy!). Season with salt.
Add

4 Add

After 20 min, add the olives and capers with all the 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 juicy.
Serve

5 Serve

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