Ingredients
– 4 pieces of salmon fillet (about 150g each)
– 500g asparagus
– 1 tbsp olive oil
– Salt to taste
– Pepper to taste
– 2 egg yolks
– 100g butter
– 1 tbsp lemon juice
– 1 tsp Dijon mustard
– Fresh parsley for garnish
Method
1. Preheat the oven to 200°C (400°F).
2. Place the salmon on a baking tray with the trimmed asparagus. Drizzle olive oil over them and season with salt and pepper.
3. Roast the salmon and asparagus in the oven for about 15 minutes until the salmon is cooked through.
4. While the salmon is cooking, prepare the hollandaise sauce. Melt the butter in a small saucepan and let it cool slightly.
5. In a bowl, whisk together egg yolks, lemon juice, and Dijon mustard. Slowly add melted butter while whisking until the sauce is smooth. Serve the salmon and asparagus with the hollandaise sauce and sprinkle with parsley.
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