Salmon & Asparagus with Hollandaise Sauce
with tarragon mashed potatoes & spinach saladCalories
:
1027 kcalProtein
:
31.9g proteinTotal
:
30 minutesDifficulty
:
MediumSpecial Ingredient
Allergens:
- Melk (inclusief lactose)
- Ei
- Vis
There is a special ingredient in your box! The season has come again: enjoy green asparagus, fresh from our own soil.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
200 g
Potatoes
2.5 g
Fresh tarragon
50 g
Spinach
125 g
Green asparagus
50 g
Hollandaise sauce
(Contains: Melk (inclusief lactose), Ei)
1 piece
Salmon fillet
(Contains: Vis)
½ piece
Onion
Not included in your delivery
1.5 tablespoon
Olive oil
[Plant-based] milk
1 tablespoon
[Plant-based] butter
½ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4298 kJ
Calories1027 kcal
Fat77.8 g
Saturated Fat20.3 g
Carbohydrate49.3 g
Sugar9.8 g
Dietary Fiber8.9 g
Protein31.9 g
Salt0.9 g
Potassium1610.5 mg
Calcium117.3 mg
Iron1.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Preheat the oven to 200°C. Boil plenty of water in a pot or saucepan for the potatoes.
- Peel or thoroughly wash the potatoes and cut them into rough pieces.
- Boil the potatoes for 12 - 15 minutes until done, then drain and set aside.
- Cut off 2cm from the base of the asparagus and discard, then transfer to a parchment-lined baking sheet.
2
- Drizzle the asparagus with olive oil. Season with salt and pepper, then toss well to coat. Roast in the oven for 10 - 15 minutes or until al dente, tossing halfway.
- Finely chop the tarragon.
- Mash the potatoes with a generous knob of butter and a splash of milk.
- Stir in the tarragon, then season to taste with salt and pepper.
3
- Slice the onion into half-rings. Pat the fish dry with kitchen paper, then season with salt and pepper.
- Heat a generous drizzle of olive oil in a frying pan over medium-high heat and fry the onion with the fish for 2 - 3 minutes on its skin.
- Lower the heat, then flip and fry for 1 - 2 more minutes.
- Remove everything from the pan and set aside.
4
- Heat the Hollandaise sauce in the same pan for 2 - 3 minutes over medium-high heat.
- In a salad bowl, combine the spinach with the extra virgin olive oil. Season to taste with salt and pepper.
- Serve the mashed potatoes and the spinach salad.
- Top with the asparagus, the onion and the fish, then finish with the Hollandaise sauce.
