Salmon and asparagus with tarragon hollandaise Recipe

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serves:

6

Skill:

medium

Cost:

mid

Total Time:

00:50

Prep:

00:25

Cooking:

00:25

Nutrition per portion

RDA
Calories 521 kCal 26%
Fat 46g 66%
  -  Saturates 21g 105%
Carbohydrates 2g 1%

Salmon and asparagus is a classic combination, and adding hollandaise takes it to the next level. It might seem intimidating, but home-made hollandaise is easier than you’d think and so worth the wait!  Once you’ve learned how to make a hollandaise you can use it in so many other recipes, such as a classic eggs Benedict. You can serve this salmon and asparagus dish with lovely new steamed new potatoes if you fancy adding a carb to make it a more substantial meal. Tarragon adds a punchy aniseed flavour to the hollandaise, which pairs so well with the salmon and asparagus. This one-tray salmon and asparagus roast is an easy but impressive dish to serve at summer dinner parties.

Ingredients

  • For the salmon
  • 2 x 300g sides of salmon
  • 2 lemons, sliced
  • handful of herbs such as parsley, dill, basil
  • 450g fine asparagus
  • For the hollandaise
  • 3 free range, large egg yolks
  • 200g unsalted butter, cubed
  • 2tbsp lemon juice
  • 4tbsp chopped tarragon

Method

  • Preheat the oven to 220C.  Sandwich the salmon together with a few slices of lemon and the fresh herbs in between, then tie to secure with string. Place the stuffed salmon on a baking tray and roast for 15 minutes.  Remove from the oven, spread the asparagus around the salmon and return to the oven for a further 10 minutes until cooked through and the asparagus is slightly charred.

  • To make the hollandaise, beat the egg yolks in a heatproof bowl over a pan of slowly simmering water.  Add the cubes of butter one at a time, whisking until each one dissolves then repeating.  Beat in the lemon juice and tarragon and season well.

  • Serve the fish with asparagus, a couple of tablespoons of hollandaise sauce each.

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