A simple, but delicious dinner. Perfect for when asparagus is in season, the perfect partner to smooth and tasty Hollandaise sauce.
Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
Toss potatoes into a steamer above a pan of boiling water, cook for 15-20 minutes until tender.
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.
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.
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.