Baked Salmon with Asparagus & Hollandaise

Baked Salmon with Asparagus & Hollandaise

Baked Salmon with Asparagus & Hollandaise

Prep Time
5 Minutes
Cook Time
20 Minutes
Ingredients
10
Servings
4
A simple, but delicious dinner. Perfect for when asparagus is in season, the perfect partner to smooth and tasty Hollandaise sauce.
Ingredients
  • 400 grams (14 ounces) baby new potatoes

  • 4 salmon fillets, skin on

  • 250 grams (9 ounces) asparagus spears, trimmed

  • 1 tablespoon olive oil

  • 1 sachet Hollandaise Sauce Mix

  • 300 millilitres (1/2 pint) milk

  • knob of butter

  • 1 teaspoon Flat Leaf Parsley

  • Lemon wedges to garnish

  • Schwartz Sea Salt & Black Pepper to season

Key Products
Schwartz product packaging

Product Information

£ 0.90/unit,25g
Flat Leaf Parsley

Product Information

£ 1.70/unit,3g

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

Nutritional Information

Typical Values Amount