Salmon And Asparagus With Hollandaise Sauce Recipe

Name: Salmon And Asparagus With Hollandaise Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the fish; 4 sheets aluminum foil (12in x 18in); 4 (150 g) salmon fillets; 4 tablespoons butter; 4 garlic cloves (minced); 1/2 kg asparagus; 2 fresh lemon; fresh ground black pepper (to taste); fish seasoning, blend (to taste); Sauce; 1/2 cup butter; 3 large egg yolks; 2 tablespoons lemon juice; 1/8 teaspoon salt (optional); 1 dash cayenne pepper (or to taste) or 1 dash hot pepper sauce (or to taste); 2 tablespoons hot water

Servings: persons

For the fish
4 sheets aluminum foil (12in x 18in)
4 (150 g) salmon fillets
4 tablespoons butter
4 garlic cloves (minced)
1/2 kg asparagus
2 fresh lemon
fresh ground black pepper (to taste)
fish seasoning, blend (to taste)
Sauce
1/2 cup butter
3 large egg yolks
2 tablespoons lemon juice
1/8 teaspoon salt (optional)
1 dash cayenne pepper (or to taste) or 1 dash hot pepper sauce (or to taste)
2 tablespoons hot water

1
Preheat oven to 230u00b0C (450u00b0F).
2
Cut off ends of asparagus spears and divide into 4 portions.
3
Mince garlic, separate into 4 portions.
4
Place one of tablespoon butter in center of each foil sheet (can use non stick cooking spray to loose some calories).
5
Microwave one lemon for 15 seconds to release the juices.
6
Place one salmon fillet in the center of each sheet.
7
Top with serving of garlic and asparagus.
8
Drizzle each serving with juice from lemon.
9
Sprinkle with fresh ground black pepper and seasoning blend to taste.
10
Bring up the sides of foil and fold top over twice.
11
Fold up ends of foil leaving room for air to circulate inside the foil packets.
12
Place in oven for 12 to 15 minutes or until easy to flake.
13
To prepare the sauce:
14
Heat the butter in a heavy saucepan until hot and foamy, but DO NOT let the butter brown.
15
In a small bowl, beat egg yolks with lemon juice.
16
Add salt and cayenne pepper or hot sauce.
17
Beat till foamy.
18
Slowly beat in butter, then the water.
19
Return mixture to saucepan and beat over very low heat until mixture is slightly thickened.
20
Remove packets from oven and plate salmon and asparagus (please use extreme caution when opening steam can burn).
21
Drizzle with sauce and serve with lemon wedge on the side.

862

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the fish, 4 sheets aluminum foil (12in x 18in), 4 (150 g) salmon fillets, 4 tablespoons butter, and more.

Yes, Salmon And Asparagus With Hollandaise Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon And Asparagus With Hollandaise Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions