Ingredients
– 4 pieces of salmon fillets (about 150g each)
– 500g asparagus, trimmed
– 60ml olive oil
– Salt to taste
– Pepper to taste
– 3 egg yolks
– 150g unsalted butter
– 15ml lemon juice
– 1 teaspoon Dijon mustard
– Fresh parsley, chopped
Method
1. Preheat your oven to 200°C. Line a baking tray with baking paper.
2. Place the salmon and asparagus on the tray. Drizzle olive oil over them and sprinkle with salt and pepper.
3. Bake everything in the oven for about 12-15 minutes until the salmon is cooked through and asparagus is tender.
4. In a bowl, whisk together egg yolks, lemon juice, and Dijon mustard until combined. Melt the butter and slowly drizzle it into the mixture while whisking continuously.
5. Serve the salmon and asparagus with the hollandaise sauce on top. Garnish with fresh parsley to add flavor.
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