Roasted Potatoes & Asparagus with Poached Egg, Salmon & Hollandaise

 

 

 

 

 

 Ingredients:

️ Servings: 2
For the Roasted Potatoes & Asparagus:

400g (14 oz) baby potatoes, halved
1 bunch asparagus, trimmed
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
For the Salmon:

2 salmon fillets (about 5 oz each)
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp paprika
½ tbsp lemon juice
For the Poached Eggs:

2 eggs
1 tbsp vinegar (to help with poaching)
For the Hollandaise Sauce:

2 egg yolks
½ tbsp lemon juice
4 tbsp unsalted butter, melted
½ tsp Dijon mustard
Salt & black pepper to taste

Directions:

1️⃣ Roast the potatoes & asparagus : Preheat oven to 400°F (200°C). Toss baby potatoes with olive oil, salt, pepper, and garlic powder. Roast for 20 minutes. Add asparagus to the tray, drizzle with oil, and roast for another 10 minutes until crispy.

2️⃣ Cook the salmon : Season salmon with salt, pepper, paprika, and lemon juice. Heat a pan over medium heat, add olive oil, and sear for 3–4 minutes per side until golden and flaky.

3️⃣ Poach the eggs : Bring a pot of water to a gentle simmer, add vinegar, and swirl the water. Crack an egg into a small bowl, gently slide it into the water, and cook for 3–4 minutes. Remove with a slotted spoon and repeat for the second egg.

4️⃣ Make the hollandaise sauce : In a heatproof bowl, whisk together egg yolks, lemon juice, Dijon mustard, salt, and pepper. Slowly whisk in the melted butter while the bowl sits over simmering water (double boiler method). Stir until thickened.

5️⃣ Assemble & serve : Plate the roasted potatoes and asparagus, flake the salmon over the top, add the poached egg, and drizzle with hollandaise sauce. Garnish with black pepper and enjoy immediately!

⏱️ Prep Time: 10 minutes
Cooking Time: 30 minutes
⏳ Total Time: 40 minutes
Calories: ~550 kcal per serving