Salmon and Asparagus with Hollandaise Sauce
recipe

Description: A delightful dish featuring tender salmon fillets and fresh asparagus, topped with a rich hollandaise sauce.
Preparation Time: 30 minutes
Serving Size: 2 servings
Ingredients:
- 2 salmon fillets
- 200 g fresh asparagus
- 2 egg yolks
- 100 g butter
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Olive oil
- White wine (e.g., Dopff & Irion Cuvée René Dopff Muscat)
Instructions:
1. Preheat the oven to 180°C (350°F).
2. Rinse the asparagus and trim off the woody ends. Boil the asparagus in salted water for about 3-5 minutes until slightly tender but still crisp. Drain and rinse under cold water.
3. Season the salmon fillets with salt and pepper. Sear the salmon in a hot pan with olive oil for about 4-5 minutes on each side until cooked through.
4. To make the hollandaise sauce, melt the butter in a saucepan. In a bowl, whisk the egg yolks and lemon juice until frothy. Slowly add the melted butter in a thin stream while whisking continuously until the sauce thickens. Season with salt and pepper.
5. Place the cooked salmon on a plate, top with the boiled asparagus, and drizzle hollandaise sauce over the top.
6. Serve with white wine and enjoy your delicious meal!
Nutritional Information (per serving):
- Calories: 550
- Protein: 35g
- Carbohydrates: 8g
- Fat: 45g
- Fiber: 2g
- Sodium: 600mg

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