This simple supper for two takes just 20 minutes. Salmon fillets are roasted with veg then topped with tarragon Hollandaise sauce
Ingredients
- 1 tbsp olive oil
- 2 salmon fillets, scaled, skin on, about 140g/5oz each
- 125g pack asparagus tips, ends trimmed
- 2 bunches cherry tomatoes on the vine
- 1 tbsp chopped tarragon
- 150ml hollandaise sauce, to serve (we used Joubére Fresh Hollandaise Sauce)
Method
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Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan over a high heat. Add the salmon, skin-side down, then cook for 5 mins until the skin is crisp.
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Add the asparagus and vine tomatoes to the pan, then place in the oven. Cook for 7-10 mins until the salmon is just cooked through.
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Add the tarragon to the Hollandaise and stir through. Drizzle over the salmon, then serve.