- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 salmon fillets, scaled, skin on, about 140g/5oz each
- 125g pack asparagus tips, ends trimmed
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 2 bunches cherry tomatoes on the vine
- 1 tbsp chopped tarragon
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 150ml hollandaise sauce, to serve (we used Joubére Fresh Hollandaise Sauce)
Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan over a high heat. Add the salmon, skin-side down, then cook for 5 mins until the skin is crisp.
Add the asparagus and vine tomatoes to the pan, then place in the oven. Cook for 7-10 mins until the salmon is just cooked through.
Add the tarragon to the Hollandaise and stir through. Drizzle over the salmon, then serve.