3 Servings 20 min Cook
12 Spear, medium (5-1/4" to 7" long) Asparagus
3 Tbsp Olive Oil
3 Dash Salt
15 Oz, boneless Sockeye Salmon
3 Large yolk (separated from white) Egg Yolk
1/4 Pinch Cayenne Pepperr
3/4 Tbsp Lemon Juice
6 Tbsp Butter
3 Dash Pepper
Preheat the oven to 400 degrees F.
Clean the asparagus and snip off their woody ends.
Arrange them on a baking sheet and toss with half of the oil.
Season with 1 dash salt and pepper.
Slice salmon is 3 pieces.
Place the salmon on another baking sheet and drizzle with the remaining oil.
Season salmon with 1 dash salt and black pepper and set in the oven, along with the asparagus, for 20 -25 minutes.
While the fish and asparagus are baking, make the Hollandaise sauce.
Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth.
Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
Heat in microwave for 15 to 20 seconds; whisk.
When done, place the asparagus and salmon on a serving plate and top with the Hollandaise sauce.
Serve immediately.
