Tender grilled salmon, crispy roasted baby potatoes, fresh asparagus, and silky homemade hollandaise come together in this elegant restaurant-style dinner that’s surprisingly simple to make at home. Perfect for family dinners, entertaining guests, or whenever you’re craving something special.
Recipe Details
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: Approximately 620 kcal per serving
Ingredients
For the Grilled Salmon
- 6 salmon fillets (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 Roasted Baby Potatoes
- 700 g (1½ lb) baby potatoes, halved if large
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp fresh parsley, chopped
For the Roasted Asparagus
- 2 bunches fresh asparagus, trimmed
- 1 tbsp olive oil
- Salt and black pepper, to taste
For the Creamy Hollandaise Sauce
- 3 large 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
For Garnish
- Lemon wedges
- Fresh parsley, chopped
Nutrition Information
Per Serving
- Calories: 620 kcal
- Protein: 42g
- Carbohydrates: 24g
- Fat: 39g
- Fiber: 4g
- Sugar: 3g
Nutritional values are estimates and may vary depending on ingredient brands and portion sizes.
Why You’ll Love This Recipe
- High in protein and healthy fats
- Perfect for family dinners or entertaining
- Restaurant-quality presentation with simple ingredients
- Naturally gluten-free
- Balanced with protein, vegetables, and complex carbohydrates
- Ready in under one hour
Instructions
Step 1: Roast the Potatoes
Preheat your oven to 220°C (425°F).
Toss the baby potatoes with olive oil, salt, and black pepper until evenly coated. Spread them on a large baking tray in a single layer.
Roast for 25–30 minutes, turning halfway through cooking, until golden brown and tender inside.
Step 2: Prepare the Asparagus
Place the trimmed asparagus on a separate tray or alongside the potatoes during the final 10–12 minutes of cooking.
Drizzle with olive oil and season with salt and pepper. Roast until tender with lightly caramelized tips.
Step 3: Season and Grill the Salmon
Pat the salmon fillets dry using paper towels.
Rub each fillet with olive oil, then season with garlic powder, paprika, salt, and black pepper.
Heat a grill pan or heavy skillet over medium-high heat. Cook the salmon for 4–5 minutes per side, depending on thickness, until the fish flakes easily with a fork and reaches an internal temperature of 63°C (145°F).
Avoid overcooking to keep the salmon moist and tender.
Step 4: Make the Hollandaise Sauce
Fill a saucepan with a small amount of water and bring to a gentle simmer.
Place the egg yolks and lemon juice in a heatproof bowl over the simmering water, ensuring the bowl does not touch the water.
Whisk continuously until the mixture begins to thicken slightly.
Slowly drizzle in the melted butter while whisking constantly until the sauce becomes smooth, creamy, and glossy.
Stir in the Dijon mustard if using, then season with cayenne pepper and salt to taste.
Step 5: Assemble and Serve
Arrange the roasted baby potatoes and asparagus on serving plates.
Place a grilled salmon fillet on top and generously spoon the warm hollandaise sauce over the salmon.
Finish with fresh parsley and lemon wedges for serving.
Serve immediately while warm.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat salmon gently to avoid drying it out.
- Hollandaise sauce is best enjoyed fresh and is not recommended for reheating.
