Roasted Salmon and Asparagus with Hollandaise Sauce
Ingredients
The main ingredients
-
2
fillets
salmon
-
1
bunch
asparagus
-
1
tbsp
avocado oil
-
2
tsp
dill
-
2
eggs
optional
-
Salt and pepper
For the Hollandaise Sauce
-
4
egg yolks
-
1
tbsp
lemon juice
-
¼
tsp
salt
-
⅛
tsp
cayenne pepper
-
½
cup
ghee, melted
Instructions
- Preheat the oven to 375°F and line a baking sheet with aluminum foil.
- Place the salmon on the baking sheet and season with salt, pepper, and dill. Bake for 15-20 minutes based on the thickness of the salmon.
- Prepare the asparagus by cutting off the thick ends, about 1-2 inches. When the salmon has 10 minutes left to cook, add the asparagus to the baking sheet, drizzle with oil, and season with salt and pepper.
- While the salmon and asparagus cook, prepare the hollandaise sauce by whisking together egg yolks, lemon juice, salt, and cayenne until slightly thickened.
- Blend the yolk mixture while slowly drizzling in the melted ghee. Adjust seasoning as needed.
- If using eggs, cook them to your preference (fried or poached).
- Plate the meal starting with asparagus, topped with salmon and egg, then drizzle with hollandaise sauce and sprinkle with dill.
Nutrition Facts (estimated)
Servings
2
Calories
860
Total fat
72g
Total carbohydrates
10g
Total protein
44g
Sodium
500mg
Cholesterol
300mg
You might also like