Baked Salmon with Roasted Artichokes & Potatoes with Tzatziki
Tender baked salmon with briny olives, juicy tomatoes and artichokes, balanced by cool, creamy tzatziki for a fresh Mediterranean-inspired meal.
Kcal 619 · Prot 47 · Carbs 51 · Fat 28
High Protein
40 min
Tender baked salmon with briny olives, juicy tomatoes and artichokes, balanced by cool, creamy tzatziki for a fresh Mediterranean-inspired meal.
Kcal 619 · Prot 47 · Carbs 51 · Fat 28
High Protein
Ingredients
Salmon
Skin-on salmon fillet
6*
350 Grams
Roast vegetables
Potatoes
300 Grams
Artichoke hearts
130 Grams
Red pepper
1 Piece
Cherry tomatoes
150 Grams
Lemon
1 Piece
Mediterranean herb mix
6 Grams
Capers
20 Grams
Fresh basil
15 Grams
Tzatziki
Garlic cloves
1 Piece
Cucumber
1 Piece
Natural yogurt
4*
170 Grams
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.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2592 / 619 |
| Fats (g) | 28.4 |
| of which saturated (g) | 6.5 |
| Carbohydrates (g) | 51 |
| of which sugars (g) | 15.6 |
| Fibers (g) | 13.7 |
| Proteins (g) | 46.5 |
| Salt (g) | 1.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Preheat the oven to 220°C/200°C fan.
- Cut the potatoes (skin on) into bite-sized pieces.
- Slice the artichoke hearts in half.
- Deseed and roughly chop the peppers.
- Cut the cherry tomatoes in half.
- Peel and mince the garlic.
- Slice the lemons in half.
2 Roast vegetables
- Add the potatoes, artichoke hearts, peppers, tomatoes and lemons to a lined baking tray.
- Drizzle generously with oil, a pinch of salt and pepper and half of the Mediterranean herb mix.
- Reserve the other half for the salmon.
- Toss well and bake for 25 min.
Tip! For less cooked tomatoes, add at step 4.
3 Make tzatziki
- Meanwhile, grate the cucumber and squeeze out any excess water.
- Add the yogurt to a bowl.
- Add the grated and squeezed cucumber and garlic to the yogurt.
- Mix well and season to taste.
- Set aside for serving.
Tip! Fresh garlic is a pungent flavour. Add only enough to your preference.
4 Roast salmon
- Portion the salmon.
- After 25 min, add the capers to the baking tray.
- Make some room and add the salmon, skin-side down.
- Drizzle with oil and coat with the reserved herb mix and a pinch of salt and pepper.
- Bake for 12-15 min further or until the salmon is cooked through and the potatoes are soft.
5 Serve
- Serve the Baked Salmon and Roasted Vegetables with a dollop of Tzatziki.
- Add a squeeze of lemon juice and a sprinkling of fresh basil leaves.
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