Baked Salmon with Lemon Artichokes,
Tomatoes and Olives
Instructions
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.
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.
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.
4 Add
After 20 min, add the olives, capers 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.
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
Salmon
Vegetable roast
Tzatziki
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
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.
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.
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.
4 Add
After 20 min, add the olives, capers 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.
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
Salmon
Vegetable roast
Tzatziki
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