Baked Salmon With Potatoes, Asparagus & Dill Hollandaise
Big brunch flavours are the dish of the day with this easy low-prep tray bake. You'll cook up your salmon with tender asparagus and new potatoes until crispy and golden before drizzling with your own dill-scented hollandaise.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Salt, Pepper, Butter (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you begin...
This recipe takes around 5-10 min to prep, so get your ingredients ready, then wash your fruit and veg
Now, let's get started!
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Chop your waxy potatoes in half, lengthways
Add the chopped potatoes to a tin foil-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and give everything a good mix up
Put the tray[s] in the oven for an initial 15 min or until starting to soften
Trim the woody ends off your asparagus
Tip: Alternatively, bend the woody ends of the asparagus until they snap!
Once the potatoes have had 15 min, add your Tenderstem broccoli and trimmed asparagus to the other side of the tray[s], drizzle with vegetable oil and season with a pinch of salt
Add your salmon fillet[s] to the centre of the baking tray[s] with a drizzle of vegetable oil and a pinch of salt and pepper
Put the tray in the oven for 14-15 min or until the potatoes are crisp, the broccoli is tender and the salmon is cooked through
Tip: Your fish is cooked once it turns opaque and flakes easily
Use this time to clear up, set the table, have a cup of tea or simply chill!
Once everything is nearly ready, add a very generous knob of butter to a small heatproof bowl and put in the microwave for 10-20 seconds or until just melted
Once melted, add in your mayo with your Chinese rice wine and whisk until you have a thick sauce
Season with with a pinch of salt and pepper
Chop your dill roughly over the top with scissors – this is your dill hollandaise
Serve the crispy potatoes and roasted asparagus & Tenderstem to the side of the cooked salmon fillet
Pour over the dill hollandaise and finish with a grind of black pepper
Dig in!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, fish, mustard).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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