Poached salmon & asparagus with wild garlic mayonnaise

Poached salmon & asparagus with wild garlic mayonnaise

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 25 mins Cook: 35 mins

More effort

Serves 6
Bake this fabulous fish dish en papillote for a smart, seasonal main course that looks spectacular when served at the table

Nutrition and extra info

Nutrition: per serving

  • kcal550
  • fat43g
  • saturates9g
  • carbs2g
  • sugars2g
  • fibre2g
  • protein37g
  • salt0.4g
Save to My Good Food
Please sign in or register to save recipes.


  • about 450g fat asparagus spears (after snapping off woody ends)



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 1 skinless side of salmon



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 2 unwaxed lemons, 1 zested and juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • cooked new potatoes, to serve
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

For the mayonnaise

  • about 10 wild garlic leaves (optional)
  • 3 large egg yolks
  • 2 tsp English mustard
  • 200ml sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 200ml rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 tbsp white wine vinegar
  • white pepper, to taste


  1. For the mayonnaise, bring a pan of water to the boil and have a bowl of iced water ready. Plunge the garlic leaves into the boiling water for 30 secs, then lift out with a slotted spoon and drop into the iced water – this helps to keep the green colour. Leave for a few mins, then pat dry and put in a mini food processor with the egg yolks and mustard. Pulse until finely chopped, then scrape into a big mixing bowl. Pour the oils into a jug.

  2. Whisk the yolks mixture with an electric whisk. Slowly add the oil, first a drip at a time, then in a steady, thin drizzle – the mixture should thicken and start to look like mayonnaise. If at any point it starts to look greasy, add 1 tbsp cold water and continue whisking until all the oil has been added and you have a thick mayonnaise. Add the vinegar and season with salt and white pepper. Lay cling film directly onto the surface of the mayonnaise so a skin doesn’t form, then chill. Will keep for 3 days in the fridge.

  3. Heat oven to 180C/160C fan/gas 4. Put a large sheet of baking parchment in a large roasting tin and arrange the asparagus in a line that’s long enough for the salmon to sit on. Season, put the salmon on top and scatter over the lemon zest. Thinly slice the remaining lemon and put the slices on top of the salmon with the butter. Pour over the lemon juice and season. Bring the sides of the parchment up and over the salmon and scrunch together to seal, creating a tent over the fish. Bake in the oven for 30 mins.

  4. Bring the roasting tin to the table, open the parcel, and serve with a bowl of wild garlic mayonnaise and some new potatoes on the side.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
1st Jan, 2018
Disappointed. The asparagus and salmon were uncooked after 30 minutes at 160 in fan oven and were "rare" after 45 minutes when increased to 200. The lemon was overbearing and soured the delicate flavour of the salmon.
Minoo's picture
20th May, 2016
We loved this. I had never made mayonnaise before but this guide was easy to follow. I definitely recommend adding the tablespoon of water; I'm a bit clumsy so probably added the oil too erratically but the water sorted it all out. It tastes so much better than shop bought. We found the salmon took a bit longer in the oven, but no more than 10 min extra. A great meal if you're looking for a treat.
7th May, 2016
We were disappointed. The lemon juice killed the taste of the asparagus, and I only used one lemon. I would suggest cooking the asparagus separately.
21st May, 2015
This is fabulous, so easy & great for a dinner party. I would definitely recommend using a side of salmon & make sure it is skinned. I used bought roasted garlic mayonnaise which I mixed with dill & crème fraiche which tasted delicious.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?