Aldi leaflet - 13.01. - 19.01.2022 - NO LONGER VALID - page 20

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Get ready to transform your wellbeing. If you’re looking to lose weight and look after your long-term wellness, Operation Transformation is back to help you achieve your goals. Tune into Operation Transformation, in partnership with Aldi, every Wednesday and Thursday at 9.35pm on RTÉ1. 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!

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