Instructions:

1️⃣ Roast the Potatoes & Asparagus:

• Preheat oven to 200°C (400°F).
• Toss baby potatoes with olive oil, garlic powder, salt, and black pepper. Spread on a baking tray and roast for 20 minutes.
• Add asparagus to the tray, drizzle with a little oil, and roast for another 10 minutes until tender.

2️⃣ Cook the Salmon:

• Heat olive oil in a pan over medium heat.
• Season salmon fillets with salt, pepper, paprika, and thyme.
• Sear skin-side down for 4-5 minutes, then flip and cook for another 3 minutes until golden and cooked through. Set aside.

3️⃣ Poach the Egg:

• Bring water to a gentle simmer in a saucepan and add vinegar.
• Crack each egg into a small bowl and gently slide into the water.
• Poach for 3-4 minutes, then remove with a slotted spoon and drain on a paper towel.

4️⃣ Make the Hollandaise Sauce:

• In a heatproof bowl, whisk egg yolks, lemon juice, and Dijon mustard.
• Place the bowl over a pot of simmering water (double boiler method) and whisk continuously while slowly drizzling in melted butter.
• Once thick and smooth, season with salt and pepper.

5️⃣ Assemble the Dish:

• Plate roasted potatoes and asparagus.
• Place the seared salmon on top.
• Gently add the poached egg and drizzle with warm hollandaise sauce.
• Garnish with chopped chives and a sprinkle of black pepper. Serve immediately and enjoy!