Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2600 / 622
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.
1 Prep and roast
Preheat the oven to 200°C/180°C fan. Separate the cauliflower to florets. Peel the onion and cut in to wedges. Chop the pepper to chunks. Slice the zucchini to french fries. Add the vegetables to a lined baking tray. Drizzle generously with oil and season with salt and pepper. Toss the vegetables until well coated. Roast in the oven for 15 min.
2 Make paste
Meanwhile, using a fork, mash the anchovies. Peel and crush the garlic. Grate the Parmesan. Add the garlic and Parmesan to the mashed anchovies. Add a drizzle of oliveoil and mash until you are left with a smooth paste.
3 Season salmon
Add the salmon to a plate, skin side down. Sprinkle with salt and pepper, then spoon the paste of anchovies, garlic and Parmesan onto the skinless side.
4 Add salmon
After 15 min, move the vegetables to the sides of the baking tray, making space for the salmon. Add the salmon (skin side down) to the baking tray and roast for 10-15 min further until cooked through, but juicy.
Finely chop the chives. Serve the salmon and the roasted vegetables with the sourcream to the side. Garnish with the chopped chives.