Mike's EZ Roasted Asparagus And Hollandaise Over Salmon Filets

Name: Mike's EZ Roasted Asparagus And Hollandaise Over Salmon Filets
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: ● For The Asparagus; 2 Pounds Fresh Asparagus; as needed Garlic Olive Oil [just enough to coat asparagus]; 1/4 Cup Shreaded Parmasean Cheese; 1 tbsp Lemon Pepper; to taste Sea Salt; ● For The Hollandaise Sauce; 2 Packets Knoors Hollandaise Sauce Packets [see photo]; 2 Cups Whole Milk; 1/2 Cup Butter; ● For The Salmon; 2 Pounds Pre-Seasoned Salmon Filets [Costco sells a fantastic product - see photo]; 1/2 Lemon Juiced; Dash Lemon Pepper; Dash Sea Salt; Dash Dried Chives; ● For The Garnishments; Fresh Ground Black Pepper; Fresh Or Dried Chives; Fresh Parsley

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Definitely a confidence building beginners dish for the up and coming cook! I swear, this recipe is easy and literally foolproof.

One of my newest students parents asked me to teach their 7 year old daughter the easiest, most basic version of Roasted Asparagus & Hollandaise with Salmon Filets I could think of for their family of three tonight. It was mom and dad's anniversary and Cammie wanted to cook a special dinner for her parents special evening. [so cute!!!]

Guess what? Tiny Mighty [what i've nicknamed her] NAILED IT! Her dish was so flavorful, so rich and so darned delicious! She also plated, garnished and photographed her own meal. In the end, a proud, glowing student - very proud parents - and such a proud teacher! KIDS ROCK!

Definitely a confidence building beginners dish for the up and coming cook! I swear, this recipe is easy and literally foolproof.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Definitely a confidence building beginners dish for the up and coming cook! I swear, this recipe is easy and literally foolproof.

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Ingredients

45 mins

4 servings

● For The Asparagus
2 PoundsFresh Asparagus
as neededGarlic Olive Oil [just enough to coat asparagus]
1/4 CupShreaded Parmasean Cheese
1 tbspLemon Pepper
to tasteSea Salt
● For The Hollandaise Sauce
2 PacketsKnoors Hollandaise Sauce Packets [see photo]
2 CupsWhole Milk
1/2 CupButter
● For The Salmon
2 PoundsPre-Seasoned Salmon Filets [Costco sells a fantastic product - see photo]
1/2Lemon Juiced
DashLemon Pepper
DashSea Salt
DashDried Chives
● For The Garnishments
Fresh Ground Black Pepper
Fresh Or Dried Chives
Fresh Parsley

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Steps

45 mins

1

Preheat your oven to 400°.
2

Rinse your asparagus and completely dry them.
3

Chop the bottom 1 to 2 inch woody bottoms from the base of your asparagus. Disgard. [or, sell to Panda Express since i'm convinced that's exactly what they're serving anymore] Yuck!
4

Drizzle asparagus with enough garlic olive oil only to coat them and sprinkle with sea salt, lemon pepper and Parmasean cheese.
5

Season your prefabed salmon with a good dash of lemon juice, lemon pepper, dried chives and sea salt. This Costco salmon filet will come in its own oven safe pan with butter and dill. However, the plastic top is not oven safe. Reserve it tho. You'll need it.
6

Wrap salmon pan up tightly with tin foil.
7

Place both asparagus and salmon in the oven at the same time for 45 minutes. Bake asparagus for 30 minutes. Bake salmon for 45 minutes.
8

Flip/stir asparagus at 15 minutes in. At 30 minutes, check for doneness. But know you'll want a slight crisp to them.
9

While waiting, at 30 minutes in, create your easy Hollandaise Sauce.
10

Knoors requires 1 cup whole milk and 1/4 cube butter per packet. Bring milk and butter to a simmer and add your Knoors packets. Whisk well and regularly until thickened. Turn off heat. As she sits, she will thicken further and develop a skin on the top. If so, gently reheat, whisk again and add an additional splash of milk if needed just before serving.
11

Place filets on a plates and top with asparagus and Hollandaise. Garnish with fresh or dried chives, fresh parsley and fresh ground black pepper. Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on June 08, 2016 14:19

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!