Pan-Fried Norwegian Salmon with Asparagus and Hollandaise
Pan-fried Norwegian salmon with hollandaise sauce is a rich and elegant meal that is simple to prepare and ready in under 30 minutes! Tender and buttery pan-seared salmon fillets served with a smooth, luscious hollandaise is dinner perfection.
Cooking time30-40 min
Difficulty levelMedium
Ingredients
Preparation
- Peel and trim asparagus.
- Bring a large pot of salted water to a boil. Blanch asparagus for 1 minute or until tender but still bright green. Use a slotted spoon to transfer the blanched asparagus to ice water and chill for 1 minute. Remove asparagus from ice bath, pat dry and set aside.
- To prepare the Hollandaise sauce, melt butter in a saucepan, remove from heat.
- Combine the egg yolks, lemon juice, Dijon mustard, salt and cayenne pepper in a blender or food processor and blend on high for 5 seconds.
- Slowly pour in the hot butter into the mixture while the blender is running.
- Pour Hollandaise sauce into a bowl and set aside.
- Pat salmon dry and cut filet into portion sizes. Season with salt and pepper.
- Heat a tablespoon of oil in a pan. Add salmon and cook for 2-3 minutes on each side or to preferred temperature.
- In another pan, heat more oil and add asparagus to heat it through.
- Arrange asparagus and salmon on a serving dish or individual plates. Drizzle Hollandaise sauce over salmon and asparagus.