If you’re looking for an elegant yet easy meal that delivers restaurant-quality flavor in your own kitchen, this Roasted Potatoes & Asparagus with Poached Egg, Salmon & Hollandaise is the perfect dish.
This beautifully balanced meal features:
✔ Crispy roasted potatoes – golden brown and full of flavor
✔ Tender asparagus – lightly roasted to perfection
✔ Flaky pan-seared salmon – juicy, rich, and packed with omega-3s
✔ A perfectly poached egg – soft, runny yolk for extra indulgence
✔ Luxurious homemade hollandaise sauce – creamy, buttery, and slightly tangy
The combination of flavors and textures makes this dish a fantastic choice for brunch, lunch, or dinner. Whether you’re hosting a weekend brunch or treating yourself to a gourmet meal, this recipe will impress!
Why You’ll Love This Recipe
✔ Easy Yet Elegant – Looks like fine dining but is easy to make at home.
✔ Healthy & Nutritious – Packed with protein, healthy fats, and fiber.
✔ Perfect for Any Occasion – Great for breakfast, brunch, or dinner.
✔ Customizable – Easily adjust seasonings, ingredients, or proteins to your taste.
✔ Made with Simple Ingredients – Everything is fresh, whole, and readily available.
🥘 Ingredients (Serves 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
👨🍳 Step-by-Step Cooking Instructions
1️⃣ Roast the Potatoes & Asparagus
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the baby potatoes with 1 tbsp olive oil, salt, pepper, and garlic powder.
- Spread them evenly on a lined baking sheet and roast for 20 minutes.
- After 20 minutes, add the trimmed asparagus to the same tray, drizzle with 1 tbsp olive oil, and roast for another 10 minutes.
💡 Tip: For extra crispiness, flip the potatoes halfway through roasting.
2️⃣ Cook the Salmon
- Pat the salmon fillets dry with a paper towel to remove excess moisture.
- Season with salt, black pepper, paprika, and lemon juice.
- Heat 1 tbsp olive oil in a pan over medium heat.
- Place the salmon fillets skin-side down and sear for 3–4 minutes per side until golden brown and flaky.
- Remove from heat and set aside.
💡 Tip: Avoid overcooking! The salmon should be slightly pink and juicy inside.
3️⃣ Poach the Eggs
- Fill a pot with water and bring to a gentle simmer.
- Add 1 tbsp vinegar—this helps the egg hold its shape.
- Crack an egg into a small bowl.
- Swirl the water gently to create a vortex, then slide the egg in.
- Let it poach for 3–4 minutes for a soft, runny yolk.
- Use a slotted spoon to remove and drain.
- Repeat for the second egg.
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