Baked salmon with Hollandaise sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp olive oil
- 2 salmon filletsscaled, skin on, about 140g/5oz each
- 125g pack asparagustips, ends trimmed
- 2 bunches cherry tomatoeson the vine
- 1 tbsp chopped tarragon
- 150ml hollandaise sauceto serve (we used Joubére Fresh Hollandaise Sauce)
Nutrition: per seving
- kcal327
- fat22g
- saturates4g
- carbs3g
- sugars3g
- fibre2g
- protein31g
- salt0.18glow
Method
step 1
Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan over a high heat. Add the salmon, skin-side down, then cook for 5 mins until the skin is crisp.
step 2
Add the asparagus and vine tomatoes to the pan, then place in the oven. Cook for 7-10 mins until the salmon is just cooked through.
step 3
Add the tarragon to the Hollandaise and stir through. Drizzle over the salmon, then serve.
