Hollandaise Salmon and Asparagus

Hollandaise Salmon and Asparagus


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Pour the sauce onto the plate and top it with the salmon and asparagus. Top the fish with fresh dill, if desired. Pair this dinner for two with a nice wine for a perfect date night meal!

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Time needed

35-45 min cooking

Serving Size / Yield

2 servings


  • Salmon:
  • 2 cloves minced garlic
  • 6 Tbs. oil
  • 1 tsp. dried basil
  • 1 tsp. sea salt
  • 1 tsp. pepper
  • 1 Tbs. lemon juice
  • 1 Tbs. parsley, chopped
  • 2 salmon fillets
  • Hollandaise Sauce:
  • 1/2 C. butter
  • 3 large egg yolks
  • 1 Tbs. + 1 tsp. fresh lemon juice
  • 1/8 tsp. salt
  • dash of cayenne pepper
  • 2 Tbs. hot water
  • Asparagus:
  • 1 bunch asparagus
  • 1/2 C. water
  • oil

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In a bowl, combine all the ingredients except the salmon. Mix well. Put the fillet in a baking dish and pour the marinade over them. Allow the fish to marinate for 1 hour in the fridge, turning occasionally.

Preheat the oven to 375 degrees. Place the salmon in the middle of a large piece of foil. Pour the marinade over them. Create a foil pocket by rolling up the sides of the foil. Put the fish pocket in a clean baking dish. Cook for 35 to 45 minutes, or until the fish flakes with a fork.

Meanwhile, make the sauce by heating the butter in a heavy saucepan, until hot and foamy, but it isn't brown. In another bowl, whisk the egg yolks with lemon juice, salt, and cayenne pepper. Gradually add in the butter and water. Put the mixture into the pan and beat over low heat until the sauce has thickened. Serve over the fish.

To make the steamed asparagus, pour the water into the bottom of a frying pan. Add the asparagus. Cover and steam for 5 to 10 minutes. Once it's bright green, saute them for a few minutes in some oil. Serve it with the fish.

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