Salmon with tarragon Hollandaise

 Salmon with tarragon Hollandaise



  • 1 tbsp olive oil
  • 2 salmon fillets, scaled, skin on, about 140g/5oz each
  • 125g pack asparagus tips, ends trimmed
  • 2 bunches cherry tomatoes on the vine
  • 1 tbsp chopped tarragon
  • 150ml hollandaise sauce, to serve (we used Joubére Fresh Hollandaise Sauce)
    Prep: 5 mins Cook: 5 mins
    Serves 2


  • Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan over a high heat. Add the salmon, skin-side down, then cook for 5 mins until the skin is crisp.
  • Add the asparagus and vine tomatoes to the pan, then place in the oven. Cook for 7-10 mins until the salmon is just cooked through.
  • Add the tarragon to the Hollandaise and stir through. Drizzle over the salmon, then serve