Operation Transformation Week 1 Dinner Plan - Paul's Salmon Tin foil Dinner
Paul Devaney from Galway was a Leader on the 2021 series of Operation Transformation. With a hectic work schedule on the road Paul introduced dietitian Aoife Hearne and the audience to his ‘tin foil dinners’ which he is proud to bring to the 2023 OT Meal Plan.
2 people
25 minutes
10 minutes
Ingredients
- 400 g Asparagus
- 250 g Cherry Tomatoes
- 1 tsp Garlic Granules
- 300 g Potato Roosters
- 2 tbsp Rapeseed Oil
- 2 - Salmon Darn 2 x 130g skinless and boneless
- 1 pinch Salt and Pepper
Method
- Preheat oven to 180°C / 350°F. Cut the potatoes into slices, then place in a colander and rinse off any excess starch. Place in a tea towel and dry well. Trim the asparagus spears.
- Line a baking tin with tin foil. Scatter over 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 space for the salmon fillets, season the fillets with salt (optional) and pepper and nestle in the cherry tomatoes. 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.
- Arrange the salmon on plates with the potatoes, asparagus and cherry tomatoes to serve.
