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DINNER
Paul’s Salmon
Tin Foil Dinner
SERVES: 2
(each serving contains
approximately 600 kcal)
Ingredients
250g Cherry Tomatoes on the vine
300g Potatoes
(preferably Rooster)
Salt (optional) and freshly ground
Back Pepper
400g bunch Asparagus
2 tbsp Rapeseed Oil (30g)
1 tsp Garlic Granules
2 x 130g Boneless and Skinless
Salmon Fillets
Salmon Fillets
€18.65 per kg
€4.29
230g
Rooster Potatoes
80c per kg
€5.99
7.5kg
Piccolo Tomatoes
€9.16 per kg
€2.29
250g
Asparagus
€1.12 per kg
€1.39
125g
20
A PEgg
PROX
benefit
600
goes
here
KCA
L
Method
Pre-heat the oven to 180°C. Cut the potatoes into slices, then place
in a colander and rinse off any excess starch. Place in a tea towel
and dry well, then trim the asparagus spears.
Line a baking tin with tin foil and scatter the potato slices and
drizzle with the half the oil. Season with salt (optional) and
pepper, then sprinkle the garlic on top. Mix until evenly combined
and bake for 9 minutes.
Remove the tin from the oven and turn the potatoes over. Make a
space for the salmon fillets, then season with salt (optional) and
pepper and nestle in the cherry tomatoes on the vines. Drizzle
with a little more of the oil and roast for another 5 minutes.
Return the salmon from the oven and scatter over the asparagus
and drizzle with the rest of the oil. Roast for 6-7 minutes until the
salmon is tender and the potatoes and asparagus are cooked
through. Check that the salmon is cooked with a sharp knife.
Then serve!