Best Salmon and Asparagus with Hollandaise Sauce

I’ve been making this salmon and asparagus dish on repeat lately, and honestly, it’s become my go-to when I want something that feels fancy but comes together in about 30 minutes. The secret is really good skin-on salmon fillets and a quick homemade hollandaise with fresh lemon juice that takes the whole thing to the next level. Trust me, once you see how easy it is to make restaurant-quality hollandaise at home, you’ll never want to skip it again!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1200
• Protein: 65-75 g
• Fat: 80-95 g
• Carbohydrates: 10-14 g

Ingredients

For the salmon and asparagus:

• 12 oz salmon (skin-on fillets preferred for flavor)
• 1 tbsp dried dill (divided for seasoning and garnish)
• 1 bunch asparagus (trimmed to 5-6 inches)
• 1.5 tbsp avocado oil
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp cracked black pepper

For the hollandaise sauce:

• 6 egg yolks (room temperature)
• 1.5 tbsp lemon juice
• 1/4 tsp Dijon mustard
• 1/4 tsp cayenne pepper
• 2/3 cup ghee (melted and warm)
• 1/2 tsp salt (to taste)

Step 1: Prepare Mise en Place and Preheat

• 1 bunch asparagus, trimmed
• 2 cloves garlic, minced

Preheat your oven to 375°F and position a rack in the middle.

While the oven heats, trim the asparagus to 5-6 inch lengths, discarding the woody ends.

Mince the garlic and measure out all your ingredients for the hollandaise sauce so they're ready to go—having everything prepped ensures smooth sauce-making when you need it.

Step 2: Sear and Roast Salmon with Asparagus

• 12 oz salmon fillets, skin-on
• 1/2 tsp sea salt
• 1/4 tsp cracked black pepper
• 1/2 tbsp dried dill
• 1 bunch asparagus, trimmed from Step 1
• 1.5 tbsp avocado oil
• 2 cloves garlic, minced from Step 1

Line a baking sheet with foil and place it in the oven for 2-3 minutes to preheat.

Remove from oven, place salmon skin-side down on the hot pan, and season with 1/4 tsp sea salt, 1/8 tsp cracked black pepper, and half of the dried dill.

Roast for 5 minutes.

Toss the asparagus with avocado oil, remaining salt, pepper, and minced garlic, then arrange around the salmon on the same pan.

Return to oven and roast for another 10 minutes, until the salmon is opaque and flakes easily with a fork and asparagus is tender-crisp.

I find that preheating the pan ensures the salmon skin crisps beautifully even in the oven.

Step 3: Prepare the Hollandaise Sauce

• 6 egg yolks, room temperature
• 1.5 tbsp lemon juice
• 1/4 tsp Dijon mustard
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 2/3 cup ghee, melted and warm

While the salmon and asparagus roast, add the egg yolks, lemon juice, 1/4 tsp Dijon mustard, 1/4 tsp cayenne pepper, and 1/2 tsp salt to a blender.

Start blending on low speed and slowly drizzle in the warm melted ghee while continuing to blend, creating a smooth, creamy emulsion.

The warm ghee will cook the eggs gently as it's incorporated—I always make sure the ghee is warm but not smoking hot to ensure the sauce doesn't break.

If the sauce becomes too thick, you can thin it with a few drops of warm water.

Step 4: Plate and Finish

• roasted salmon and asparagus from Step 2
• hollandaise sauce from Step 3
• 1/2 tbsp dried dill

Arrange the roasted asparagus on serving plates as the base, then place the salmon fillet on top.

Spoon the hollandaise sauce generously over the salmon, and garnish with the remaining 1/2 tbsp dried dill.

Serve immediately while everything is still warm, as hollandaise can break if it sits too long at room temperature.

Best Salmon and Asparagus with Hollandaise Sauce

Delicious Best Salmon and Asparagus with Hollandaise Sauce recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings: 2 servings

Calories: 1125

Ingredients Method

Ingredients

  

For the salmon and asparagus

• 12 oz salmon (skin-on fillets preferred for flavor)
• 1 tbsp dried dill (divided for seasoning and garnish)
• 1 bunch asparagus (trimmed to 5-6 inches)
• 1.5 tbsp avocado oil
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp cracked black pepper

For the hollandaise sauce

• 6 egg yolks (room temperature)
• 1.5 tbsp lemon juice
• 1/4 tsp Dijon mustard
• 1/4 tsp cayenne pepper
• 2/3 cup ghee (melted and warm)
• 1/2 tsp salt (to taste)

Method

 

1. Preheat your oven to 375°F and position a rack in the middle. While the oven heats, trim the asparagus to 5-6 inch lengths, discarding the woody ends. Mince the garlic and measure out all your ingredients for the hollandaise sauce so they're ready to go—having everything prepped ensures smooth sauce-making when you need it.
2. Line a baking sheet with foil and place it in the oven for 2-3 minutes to preheat. Remove from oven, place salmon skin-side down on the hot pan, and season with 1/4 tsp sea salt, 1/8 tsp cracked black pepper, and half of the dried dill. Roast for 5 minutes. Toss the asparagus with avocado oil, remaining salt, pepper, and minced garlic, then arrange around the salmon on the same pan. Return to oven and roast for another 10 minutes, until the salmon is opaque and flakes easily with a fork and asparagus is tender-crisp. I find that preheating the pan ensures the salmon skin crisps beautifully even in the oven.
3. While the salmon and asparagus roast, add the egg yolks, lemon juice, 1/4 tsp Dijon mustard, 1/4 tsp cayenne pepper, and 1/2 tsp salt to a blender. Start blending on low speed and slowly drizzle in the warm melted ghee while continuing to blend, creating a smooth, creamy emulsion. The warm ghee will cook the eggs gently as it's incorporated—I always make sure the ghee is warm but not smoking hot to ensure the sauce doesn't break. If the sauce becomes too thick, you can thin it with a few drops of warm water.
4. Arrange the roasted asparagus on serving plates as the base, then place the salmon fillet on top. Spoon the hollandaise sauce generously over the salmon, and garnish with the remaining 1/2 tbsp dried dill. Serve immediately while everything is still warm, as hollandaise can break if it sits too long at room temperature.