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Roast Potatoes & Asparagus:
Preheat oven to 400°F (200°C).
Toss halved baby potatoes with olive oil, garlic powder, salt, and pepper.
Roast for 20 minutes, then add asparagus to the tray, drizzle with olive oil, and roast for another 10 minutes.
Cook the Salmon:
Season salmon fillets with salt, pepper, paprika, and lemon juice.
Heat olive oil in a skillet over medium heat.
Sear salmon for 3–4 minutes per side until cooked through and golden.
Poach the Eggs:
Bring a pot of water to a gentle simmer and add vinegar.
Crack each egg into a small bowl, then gently slide into the water.
Poach for 3–4 minutes until whites are set and yolks remain soft. Remove with a slotted spoon.
Make Hollandaise Sauce:
Place egg yolks, lemon juice, mustard, salt, and pepper in a heatproof bowl over simmering water (double boiler).
Whisk constantly while slowly drizzling in melted butter until the sauce thickens and is creamy.
Assemble & Serve:
Arrange roasted potatoes and asparagus on plates.
Flake salmon on top.
Add poached eggs and drizzle generously with hollandaise sauce.
Finish with freshly cracked black pepper and serve warm.
Serving and Storage Tips
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