• Mains

Salmon with Asparagus, Peas and Hollandaise Sauce

Preparation Time20 minutes
Cook Time15 minutes


  • 4 fillets fresh salmon, skin on
  • 3 bunches asparagus, trimmed and cut in half
  • 200 gm fresh peas (about 500 gm unpodded)
  • 20 gm unsalted butter
  • Sea salt and freshly ground black pepper
  • 2 tbsp olive oil

Hollandaise sauce

  • 2 shallots, sliced
  • 100 ml white wine vinegar
  • 4 egg yolks
  • 1 tsp Dijon mustard
  • 250 gm unsalted butter, melted
  • 2 tbsp dill, chopped
  • Juice of ½ a lemon


  • For Hollandaise sauce, place a small saucepan over medium heat, add shallots and vinegar and reduce liquid by half. Place the egg yolks and mustard in a jug and pour the hot vinegar over the top. Using a stick blender, mix together and slowly pour in the melted butter until thick and emulsified, stir in lemon juice, dill and a pinch of salt; cover and set aside.
  • For the salmon, heat a large frypan over medium-high heat, pat-dry the salmon skin and rub with olive oil. Once the pan is hot, place the oil and salmon in frypan, skin-side down, and press firmly with a fish slice to stop the skin from curling, cook for 4-5 minutes until the skin is crisp, then flip over and cook for 30 seconds, or until cooked to your liking.
  • Meanwhile, blanch asparagus and peas in salted water for 3-4 minutes, drain then stir through butter and transfer to serving dish. Season the salmon with salt and pepper then place on top of vegetables and serve with a dollop with hollandaise sauce.



Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au