Baked Salmon with Lemon Artichokes,

Tomatoes and Olives

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Low-Carb
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Low-Carb
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Instructions

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1 Prep

Cut artichoke hearts in two, cut yellow and red bell peppers to chunks and rinse cherry tomatoes. Peel and mince garlic. Halve lemons.

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2 Place vegetables

Preheat the oven to 200°C. Place the vegetables and lemons on an oven tin lined with baking paper. Drizzle generously with olive oil. Bake for 20 minutes.

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3 Make tzatziki

Pour the natural yoghurt to a bowl. Wash cucumber. Cut it in four wedges lengthwise and remove the watery seed part. Grate the wedges. Squeeze off the excess liquid and add the grated cucumber to the yogurt. Peel and crush a piece of garlic clove (or use the whole clove) and add in. Season lightly with salt.

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4 Add

Add pitted kalamata olives and capers on the tin (with caper juice). Season the vegetables lightly with salt and pepper. Make space on the tin and add salmon pieces, skin side down. Season the surface with salt and pepper. Continue baking for 10-15 minutes until the salmon is cooked but still juicy. Serve with fresh basil leaves and the tzatziki. Squeeze juice of the roasted lemons on top of the dish just before serving.

Tips for fussy eaters

Serve the fish with mashed potatoes and a few veggies on the side.

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 support to protection against heart disease.

A very elegant salmon dish with acidity and saltiness.

Cooking Time: 25 min

Cals 500 · Prot 40.4 · Carbs 15.7 · Fat 30.2

Ingredients

Number of people

Salmon

Salmon fillet 350 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

Vegetable roast

Artichoke hearts 200 Grams
Yellow bell pepper 1 Pieces
Red bell pepper 1 Pieces
Cherry tomatoes 200 Grams
Garlic cloves 1 Pieces
Lemon 1 Pieces
Olive oil 2 Tbsp
Pitted kalamata olives 40 Grams
Capers, small 15 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Fresh basil 15 Grams

Tzatziki

Natural yoghurt 150 Grams
Cucumber 1 Pieces
Garlic cloves 1 Pieces
Salt 0.25 Tsp

A very elegant salmon dish with acidity and saltiness.

Cooking Time: 25 min

Cals 500 · Prot 40.4 · Carbs 15.7 · Fat 30.2

Instructions

photo

1 Prep

Cut artichoke hearts in two, cut yellow and red bell peppers to chunks and rinse cherry tomatoes. Peel and mince garlic. Halve lemons.

photo

2 Place vegetables

Preheat the oven to 200°C. Place the vegetables and lemons on an oven tin lined with baking paper. Drizzle generously with olive oil. Bake for 20 minutes.

photo

3 Make tzatziki

Pour the natural yoghurt to a bowl. Wash cucumber. Cut it in four wedges lengthwise and remove the watery seed part. Grate the wedges. Squeeze off the excess liquid and add the grated cucumber to the yogurt. Peel and crush a piece of garlic clove (or use the whole clove) and add in. Season lightly with salt.

photo

4 Add

Add pitted kalamata olives and capers on the tin (with caper juice). Season the vegetables lightly with salt and pepper. Make space on the tin and add salmon pieces, skin side down. Season the surface with salt and pepper. Continue baking for 10-15 minutes until the salmon is cooked but still juicy. Serve with fresh basil leaves and the tzatziki. Squeeze juice of the roasted lemons on top of the dish just before serving.

Tips for fussy eaters

Serve the fish with mashed potatoes and a few veggies on the side.

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 support to protection against heart disease.

Ingredients

Number of people

Salmon

Salmon fillet 350 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

Vegetable roast

Artichoke hearts 200 Grams
Yellow bell pepper 1 Pieces
Red bell pepper 1 Pieces
Cherry tomatoes 200 Grams
Garlic cloves 1 Pieces
Lemon 1 Pieces
Olive oil 2 Tbsp
Pitted kalamata olives 40 Grams
Capers, small 15 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Fresh basil 15 Grams

Tzatziki

Natural yoghurt 150 Grams
Cucumber 1 Pieces
Garlic cloves 1 Pieces
Salt 0.25 Tsp
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