Wild BC Salmon with Potatoes and Hollandaise Sauce

Wild BC Salmon with roasted potatoes and hollandaise sauce is a true fish-classic and especially tasty when enjoyed on the patio on a summer evening.

Olive Oil Poached Salmon:

• 4 Wild BC Sockeye Salmon fillets, skin-on

• 1 cup extra virgin olive oil

• 4 cloves garlic, thinly sliced

• 2 sprigs fresh thyme

• Zest from 1 lemon

• Salt and pepper to taste

Roasted Asparagus:

• 1 lb asparagus spears, trimmed

• 2 tablespoons olive oil

• Salt and pepper to taste

Crispy Roast Potatoes:

• 1 lb baby potatoes, halved or quartered

• 2 tablespoons olive oil

• 1 teaspoon paprika

• Salt and pepper to taste

Hollandaise Sauce:

• 3 egg yolks

• 1 tablespoon lemon juice

• 1/2 cup unsalted butter, melted

• Pinch of salt and cayenne pepper

Salsa Verde:

• 1 cup fresh parsley leaves

• 1/4 cup fresh basil leaves

• 1/4 cup fresh mint leaves

• 2 tablespoons capers, drained

• 1 tablespoon Dijon mustard

• 1 clove garlic

• 1/4 cup extra virgin olive oil

• 1 tablespoon lemon juice

• Salt and pepper to taste

Method:

• Prepare the Salsa Verde

  In a food processor, combine the parsley, basil, capers, garlic, olive oil, lemon juice, salt, and pepper. Pulse until finely chopped and well combined.

• Prepare the Crispy Baked Potatoes

  Preheat your oven to 425°F. In a bowl, toss the halved or quartered baby potatoes with olive oil, paprika, salt, and pepper until evenly coated. Arrange the potatoes in a single layer on a baking sheet. Bake in the preheated oven for about 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy.

• Roast the Asparagus

  Lower your oven to 400°F. Toss the trimmed asparagus spears with olive oil, salt, and pepper on a baking sheet. Roast the asparagus in the preheated oven for about 10-12 minutes, or until they are tender but still crisp. 

• Make the Hollandaise Sauce

  Place the butter in a small pot and bring to a boil. Using a food processor or hand held blender, mix the egg yolks and lemon juice until frothy. Slowly drizzle in the melted butter while blending continuously until the sauce thickens. Season with a pinch of salt and cayenne pepper.

• Prepare the Olive Oil Poached Salmon

  Season the salmon fillets generously with salt and pepper on both sides. Pour the olive oil into a baking dish and place the salmon skin side down. Add the garlic slices, lemon zest and fresh thyme sprigs to the olive oil. Cover the baking dish and bake at 300F for 10-15 minutes, or until desired doneness Gently remove salmon fillets and place on a paper towel lined plate to drain

• Assemble the Dish

  Arrange the poached salmon fillets, roasted asparagus, and crispy baked potatoes on serving plates. Drizzle the hollandaise sauce over the salmon and roasted asparagus. Serve the salsa verde on the side or drizzle over the potatoes. Optionally, garnish with fresh herbs such as sliced chives or chopped parsley