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Roasted Potatoes & Asparagus with Poached Egg, Salmon & Hollandaise

Roasted Potatoes with Salmon and Hollandaise
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Ingredients

Ingredients Needed for Roasted Potatoes & Asparagus with Poached Egg, Salmon & Hollandaise

For the Roasted Potatoes & Asparagus:

• 400g (14 oz) baby potatoes, halved
• 1 bunch fresh asparagus, woody ends trimmed
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder

For the Salmon:

• 2 salmon fillets (about 5 oz each)
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ tablespoon lemon juice

For the Poached Eggs:

• 2 large eggs
• 1 tablespoon vinegar (white or apple cider)

For the Hollandaise Sauce:

• 2 egg yolks
• ½ tablespoon lemon juice
• 4 tablespoons unsalted butter, melted
• ½ teaspoon Dijon mustard
• Salt and black pepper, to taste

Instructions

Step-by-Step Instructions to Make Roasted Potatoes & Asparagus with Poached Egg, Salmon & Hollandaise

Step 1: Roast the Potatoes and Asparagus

  1. Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper or foil for easy cleanup.

  2. Toss the halved baby potatoes with 1 tablespoon olive oil, salt, pepper, and garlic powder. Spread them out evenly on the tray, cut-side down for maximum crispiness. Roast for 20 minutes.

  3. Add trimmed asparagus to the tray, drizzle with remaining olive oil, and return to the oven for 10 more minutes until the asparagus is crisp-tender and potatoes are golden and caramelized.

Step 2: Cook the Salmon Fillets

  1. Season salmon fillets with salt, pepper, paprika, and lemon juice. Let them sit for a couple of minutes to absorb the flavors.

  2. Heat a non-stick skillet over medium heat and add olive oil. Place the salmon skin-side down and cook for 3–4 minutes per side or until golden, crispy on the outside, and just cooked through on the inside.

Step 3: Poach the Eggs

  1. Bring a medium pot of water to a gentle simmer (not boiling). Add the vinegar, which helps the egg whites stay intact.

  2. Crack each egg into a small bowl. Stir the simmering water to create a gentle whirlpool and carefully slide in the egg. Poach for 3–4 minutes or until the whites are set and yolk is soft. Use a slotted spoon to transfer the eggs to a paper towel-lined plate.

Step 4: Prepare the Hollandaise Sauce

  1. Set a heatproof bowl over a saucepan of gently simmering water (double boiler setup). Make sure the bowl doesn’t touch the water.

  2. Whisk the egg yolks with lemon juice and Dijon mustard. Gradually whisk in the melted butter in a slow stream, stirring constantly until the sauce thickens. Season with salt and black pepper to taste.

Step 5: Assemble the Dish

  1. Divide the roasted potatoes and asparagus between two plates.

  2. Top with flaked salmon pieces or place the fillets whole, depending on presentation preference.

  3. Add one poached egg per plate, right on top of the salmon.

  4. Drizzle generously with warm hollandaise sauce and garnish with freshly cracked black pepper or chopped chives if desired.

  5. Serve immediately while everything is warm and perfectly cooked.

Notes

Cooking Note

• Roasting potatoes separately before adding asparagus ensures perfect crispiness without overcooking the greens.
• When searing salmon, avoid overcrowding the pan to get a golden crust.
• The key to a smooth hollandaise is to whisk constantly and avoid direct high heat to prevent curdling.

Nutrition

Find it online: https://www.homeydishes.com/roasted-potatoes-asparagus-with-poached-egg-salmon-hollandaise/