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Start with an asparagus base and top with salmon and egg. Elegant steamed asparagus served with a Hollandaise butter sauce. Perfect for Mothers Day or a special breakfast, or a side for a special dinner!
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Ingredients - Mike's EZ Roasted Asparagus And Hollandaise Over Salmon Filets:
- Need for ● For The Asparagus
- Require 2 Pounds for Fresh Asparagus
- Give as needed - Garlic Olive Oil [just enough to coat asparagus]
- Prepare 1/4 Cup - Shreaded Parmasean Cheese
- Get 1 tbsp Lemon Pepper
- Provide to taste of Sea Salt
- Give for ● For The Hollandaise Sauce
- Get 2 Packets of Knoors Hollandaise Sauce Packets [see photo]
- You need 2 Cups - Whole Milk
- Get 1/2 Cup of Butter
- Take for ● For The Salmon
- Take 2 Pounds for Pre-Seasoned Salmon Filets [Costco sells a fantastic product - see photo]
- Make ready 1/2 of Lemon Juiced
- Give Dash Lemon Pepper
- Make ready Dash - Sea Salt
- Make ready Dash - Dried Chives
- Make ready ● For The Garnishments
- Give for Fresh Ground Black Pepper
- Provide of Fresh Or Dried Chives
- Get for Fresh Parsley
Drizzle each serving with juice from lemon. Return mixture to saucepan and beat over very low heat until mixture is slightly thickened. Remove packets from oven and plate salmon and asparagus (please. In a small saucepan over low heat, melt the butter without letting it brown.
Mike's EZ Roasted Asparagus And Hollandaise Over Salmon Filets how to cook:
- Preheat your oven to 400°.
- Rinse your asparagus and completely dry them.
- Chop the bottom 1 to 2 inch woody bottoms from the base of your asparagus. Disgard. [or, sell to Panda Express since i'm convinced that's exactly what they're serving anymore] Yuck!
- Drizzle asparagus with enough garlic olive oil only to coat them and sprinkle with sea salt, lemon pepper and Parmasean cheese.
- Season your prefabed salmon with a good dash of lemon juice, lemon pepper, dried chives and sea salt. This Costco salmon filet will come in its own oven safe pan with butter and dill. However, the plastic top is not oven safe. Reserve it tho. You'll need it.
- Wrap salmon pan up tightly with tin foil.
- Place both asparagus and salmon in the oven at the same time for 45 minutes. Bake asparagus for 30 minutes. Bake salmon for 45 minutes.
- Flip/stir asparagus at 15 minutes in. At 30 minutes, check for doneness. But know you'll want a slight crisp to them.
- While waiting, at 30 minutes in, create your easy Hollandaise Sauce.
- Knoors requires 1 cup whole milk and 1/4 cube butter per packet. Bring milk and butter to a simmer and add your Knoors packets. Whisk well and regularly until thickened. Turn off heat. As she sits, she will thicken further and develop a skin on the top. If so, gently reheat, whisk again and add an additional splash of milk if needed just before serving.
- Place filets on a plates and top with asparagus and Hollandaise. Garnish with fresh or dried chives, fresh parsley and fresh ground black pepper. Enjoy!
Combine the egg yolks, salt, and lemon juice in a blender and blend on high speed until light and foamy. My grandmother couldn't, none of my friends' moms ever made hollandaise. I was pretty sure you had to be a classically trained (probably French) chef to do it. Add the asparagus and vine tomatoes to the pan, then place in the oven. Drizzle over the salmon, then serve.
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