Salmon and asparagus with tarragon hollandaise recipe

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serves: 6
Skill: medium
Cost: mid
Prep: 25 min
Cooking: 25 min

Nutrition per portion

Calories 521 kCal 26%
Fat 46g 66%
  -  Saturates 21g 105%
Carbohydrates 2g 26%
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  • 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.


    • 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


    • 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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