Baked Salmon

with Lemon Artichokes, Tomatoes and Olives

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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 to 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 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.

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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.

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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: 40 min

Cals 584 · Prot 49 · Carbs 35 · Fat 29

Gluten-Free

Ingredients

Number of people

Salmon

Skin-on salmon fillet 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 170 Grams
Cucumber 1 Piece
Salt 0.5 Tsp

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

Cooking Time: 40 min

Cals 584 · Prot 49 · Carbs 35 · Fat 29

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 to 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 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.

photo

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.

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

Skin-on salmon fillet 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 170 Grams
Cucumber 1 Piece
Salt 0.5 Tsp
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