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D I N N E R
Paul’s Salmon Tin Foil Dinner
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!
SERVES: 2 (each serving contains approximately 600 kcal)
Ingredients 300g Potatoes (preferably Rooster)
250g Cherry Tomatoes on the vine 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
Egg benefit goes here APPROX 600 KCAL
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
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