Baked Salmon and Asparagus with Hollandaise Sauce

Ingredients

• Asparagus

  Raw

  8 spear, medium or 128g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  ⅔ dash or 0.3g

• Pepper

  Spices, black

  ⅔ dash or 0.07g

• Atlantic salmon

  Fish, farmed, raw

  10 oz or 284g

• Egg yolk

  Raw, fresh

  2 large yolk (separated from white) or 34g

• Cayenne pepper

  Spices, red or cayenne

  ⅔ pinch or 0.2g

• Lemon juice

  Raw

  ½ tbsp or 8g

• Butter

  Unsalted

  4 tbsp or 57g

Directions

1. Preheat the oven to 400°F.
2. Clean the asparagus and trim off the woody ends. Arrange them on a baking sheet, toss with half of the olive oil, and season with salt and pepper.
3. Slice the salmon into smaller fillets if needed. Place on another baking sheet, drizzle with the remaining olive oil, and season with salt and pepper.
4. Bake both the salmon and asparagus in the oven for 20-25 minutes.
5. While the salmon and asparagus are baking, prepare the Hollandaise sauce. In a microwave-safe bowl, beat the egg yolks, lemon juice, a pinch of salt, and cayenne pepper until smooth. Slowly stream in melted butter while whisking to incorporate.
6. Heat the mixture in the microwave for 15 to 20 seconds, then whisk again.
7. Place the asparagus and salmon on a serving plate and top with the Hollandaise sauce. Serve immediately.