Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2481 / 593
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 200°C/180°C fan. Portion the salmon. Slice the artichoke hearts in half. De-seed and roughly chop the peppers. Peel and mince the garlic. Slice the lemons in half.
2 Roast vegetables
Add the artichokehearts, peppers, tomatoes, garlic and lemons to a lined baking tray. Drizzle generously with olive oil. Bake for 20 min.
3 Make tzatziki
Meanwhile, add the yogurt to a bowl. Grate the cucumber. Squeeze out any excess water. Add the grated and squeezed cucumber to the yogurt. Season with salt.
4 Roast salmon
After 20 min, add the olives and capers with all the caper juice to the baking tray. 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 through.
Serve the salmon and the vegetables with a dollop of tzatziki, a squeeze of lemonjuice and a sprinkling of basilleaves.