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The ingredients needed to make Mike's EZ Baked Salmon & Asparagus W/ Hollandaise:
- Get 2 lbs Fresh Salmon
- Take 2 LG Lemons [+ the juice and zest of 1 - 1 for garnish]
- Provide to taste Garlic Powder
- Provide to taste Cracked Black Pepper
- Take to taste Sea Salt
- Provide to taste Dried Parsley
- Provide 1 package Knoors Hollandaise Sauce [+ whole milk & butter called for]
- Provide 2 Bundles Fresh Asparagus
- Take as needed Olive Oil
- Take Fresh Parsley [garnish]
Instructions to make Mike's EZ Baked Salmon & Asparagus W/ Hollandaise:
- This is all you'll need.
- Rinse salmon and cut into quarters. Zest one lemon. I only needed to serve 3 so I cut the salmon into thirds.
- Coat salmon with olive oil. Season with salt, pepper, garlic powder, parsley and lemon zest.
- Cut 1" off the woody bottoms of your asparagus. Rinse and dry asparagus.
- Lightly coat asparagus with olive oil and season with salt and pepper.
- Authors Tip: Heat your zested lemon in the microwave for 15 seconds. Then roll it with the palm of your hand. That'll help to fully release its juices without any effort.
- Place asparagus on a tin foil lined cookie sheet. Separate asparagus as much as you can for even baking. Squeeze your zested lemon half over your asparagus thru a strainer to collect any seeds.
- Place salmon on a tin foil lined cookie sheet and squeeze your other lemon half on top of it.
- Bake for 15 minutes at 375°. At 15 check both for doneness. Bake longer if needed based upon the thickness of both your salmon and asparagus and depending upon your individual oven. You'll want a slight crisp to your asparagus and your salmon flaky.
- Make your Hollandaise Sauce as per manufactures directions. Knoors will call for 1 cup whole milk and 1/4 cup butter.
- Neatly place asparagus on a plate. Place salmon atop asparagus. Drizzle Hollandaise Sauce over the top of your salmon. Garnish with fresh parsley and sliced lemon wedges. Enjoy!
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