Salmon and Asparagus with Hollandaise Sauce
Elevate your dinner menu with this luxurious yet surprisingly simple Salmon and Asparagus with Hollandaise Sauce recipe. Perfectly roasted salmon fillets and tender, caramelized asparagus spears are served with a decadent, buttery hollandaise sauce made from scratch. This dish combines the rich flavors of omega-3-packed salmon and vibrant, nutrient-dense asparagus, all tied together with a velvety lemon-infused sauce featuring a subtle hint of cayenne for a perfect finish. Ready in just 35 minutes, it’s an elegant dining experience that’s remarkably easy to prepare, making it ideal for both weeknight indulgence and special occasions. Whether you’re hosting guests or savoring a quiet evening, this classic pairing will impress with its unbeatable combination of taste and texture.
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Recipe Information
Ingredients
- 4 pieces Salmon fillets, skin-on
- 1 pound Asparagus spears
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 large Egg yolks
- 0.5 cup Unsalted butter, melted
- 1 tablespoon Lemon juice
- 0.125 teaspoon Cayenne pepper
- 2 teaspoons Water
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus spears and place them on the baking sheet. Drizzle with 1 tablespoon of olive oil, then season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat evenly.
Rub the salmon fillets with the remaining tablespoon of olive oil and season both sides with the remaining salt and pepper. Arrange the salmon fillets on the same baking sheet, skin-side down.
Bake the salmon and asparagus in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
While the salmon and asparagus cook, prepare the hollandaise sauce. In a heatproof bowl, whisk together the egg yolks, water, and lemon juice.
Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Whisk constantly until the mixture thickens slightly, about 3-4 minutes.
Slowly drizzle in the melted butter while continuing to whisk until the sauce becomes thick and creamy.
Season the hollandaise sauce with a pinch of cayenne pepper and adjust salt to taste. Remove from heat and keep warm.
Plate the roasted salmon and asparagus. Spoon the hollandaise sauce generously over the salmon and serve immediately.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 580 mg | 25% | |
| Total Carbohydrate | 5.2 g | 2% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 1.6 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 14.6 mcg | 73% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 750 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
