Ultimate Grilled Salmon with Creamy Hollandaise, Roasted Baby Potatoes & Asparagus

 

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Calories: ~620 kcal per serving

 Ingredients
 For the Salmon
6 salmon fillets (about 170 g / 6 oz each)
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1 tsp salt
½ tsp black pepper
 For the Baby Potatoes
700 g (1½ lb) baby potatoes
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tbsp chopped fresh parsley
 For the Asparagus
2 bunches asparagus, trimmed
1 tbsp olive oil
Salt and black pepper, to taste
 For the Hollandaise
3 egg yolks
170 g (¾ cup) unsalted butter, melted
1 tbsp fresh lemon juice
1 tsp Dijon mustard (optional)
Pinch of cayenne pepper
Salt to taste
 Garnish
2 lemon wedges
Fresh chopped parsley
 Instructions
Preheat the oven to 220°C / 425°F. Toss the baby potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes, turning halfway through, until golden and tender.
Toss the asparagus with olive oil, salt, and pepper. Add it to the oven during the last 10–12 minutes of the potatoes' cooking time so it becomes tender with lightly browned tips.
Pat the salmon dry and season with garlic powder, paprika, salt, and pepper. Heat a grill pan or skillet over medium-high heat with a little oil. Cook the salmon for 4–5 minutes per side, depending on thickness, until it flakes easily and reaches 63°C / 145°F internally.
Prepare the hollandaise by whisking the egg yolks with lemon juice (and Dijon if using) over barely simmering water until slightly thickened. Slowly drizzle in the warm melted butter while whisking constantly until smooth. Season with cayenne and salt.
Arrange the roasted potatoes and asparagus on a serving platter. Place the grilled salmon on top and spoon the warm hollandaise generously over each fillet.
Finish with chopped parsley and lemon wedges. Serve immediately.
 Notes & Variations
Substitute broccoli or green beans for asparagus.
Fresh dill or chives are excellent in place of parsley.
For a lighter version, serve the salmon with a lemon-butter sauce instead of hollandaise.
Don't overcook the salmon—it should remain moist and flaky.