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Baked Salmon with Asparagus & Hollandaise
Ingredients
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400 grams (14 ounces) baby new potatoes
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4 salmon fillets, skin on
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250 grams (9 ounces) asparagus spears, trimmed
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1 tablespoon olive oil
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1 sachet Hollandaise Sauce Mix
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300 millilitres (1/2 pint) milk
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knob of butter
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1 teaspoon Flat Leaf Parsley
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Lemon wedges to garnish
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Schwartz Sea Salt & Black Pepper to season
Key Products
Instructions
- 1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
- 2 Toss potatoes into a steamer above a pan of boiling water, cook for 15-20 minutes until tender.
- 3 Meanwhile, arrange the salmon fillets and asparagus on an oven tray lined with greaseproof paper, drizzle with the olive oil and season with a little salt and pepper. Cook for 12-15 minutes until salmon is just cooked through.
- 4 To prepare the Hollandaise Sauce, mix the sachet contents with milk in a small sauce pan. Bring to the boil gently, stirring continuously. Simmer for 1-2 minutes, until the sauce is smooth and thickened.
- 5 To serve toss the steamed potatoes in the butter with the Parsley, divide between 4 plates with the salmon fillets and asparagus. Pour over the Hollandaise and serve garnished with a wedge of lemon.
- 6
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