Salmon with Tarragon Hollandaise

Ingredients

Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tbsp olive oil
• 2 salmon fillets, scaled, skin on, about 140g/5oz each
• 125g pack asparagus tips, ends trimmed
• 2 bunches cherry tomatoes on the vine
• 1 tbsp chopped tarragon
• 150ml hollandaise sauce, to serve (we used Joubére Fresh Hollandaise Sauce)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the salmon fillets dry, keeping the skin on. Heat the olive oil in a large nonstick skillet over medium-high heat.

2. Place the salmon in the pan skin side down and cook for 3 minutes, pressing gently with a spatula so the skin crisps.

3. Add the asparagus tips and cherry tomatoes on the vine to the pan around the fish. Cook for 2 minutes, turning the tomatoes occasionally.

4. Flip the salmon and cook for 2 minutes more, until the flesh is opaque and flakes easily or reaches 145°F (63°C) in the thickest part.

5. Remove the salmon, asparagus and tomatoes to serving plates and scatter the chopped tarragon over the top.

6. Warm the hollandaise sauce in a small bowl set over a pan of simmering water for about 1 minute, stirring until just warm, then spoon it over the salmon to serve.