Salmon with tarragon Hollandaise

 

 

Ingredients

• 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
  Easy
  Serves 2

  Method

• 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