Pan-Fried Salmon & Asparagus with Hollandaise Sauce
Difficulty : Super easy
Cooking time:
20m
Hollandaise sauce needs to be served warm, and should be made right before serving it—but it comes together in a flash and gives this salmon dish a gorgeous creamy finish!
Don't use all the hollandaise this makes for 1 person - it makes enough for about 4 people so you can keep the leftover hollandaise sauce from this recipe in the fridge for up to a week. Just heat it up by placing it in a bowl over a pan of simmering water and it will melt back to its lovely creamy consistency.
Ingredients
For 1 people (
)
Recipe
- 3 Egg yolk(s)
- 1 Lemon
- 1 Salmon fillet(s)
- 80 mL Olive Oil
- 0.25 teaspoon(s) Cayenne Pepper
- Black Pepper
- Sea Salt
- 8 Asparagus
Nutritional Facts (per serving)
- Kcal: 532 kcal
- Sugars (g): 1g
- Carbs: 4g
- Fat: 39g
- Saturated fat (g): 11g
- Proteins: 44g
Hello there! Click to attend my free Nutrition Masterclass and learn about the right nutrition for your body
Directions
- Bend the asparagus stalks until they snap and discard the woody ends.
- Melt 1/2 teaspoon of coconut oil in a large frying pan.
- Place the salmon in the hot frying pan, season with sea salt and freshly ground black pepper, and cook it for 8-12 minutes, turning halfway through the cooking time.
- Add the asparagus to the same pan beside the salmon, season with sea salt and freshly ground black pepper, and cook for the same amount of time until charred.
- Blend the egg yolks, lemon juice, cayenne pepper, and a grinding of black pepper in a blender. Slowly add the olive oil, a few drops at a time, through the spout and continue blending until the mixture emulsifies and becomes thick. Keep testing it until it reaches your desired consistency and add more lemon juice if it needs it!
- To serve, place the salmon over the asparagus and drizzle the dish with some Hollandaise sauce.
