Salmon, Asparagus & Hollandaise
Prep Time:
10 minutes
10 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
35 minutes
35 minutes
A delicious salmon & seasonal asparagus recipe packed with prebiotic fibre that boosts gut health and is keto & low-carb friendly.
Ingredients
- 300g (0.66lb) salmon (wild-caught)
- 400g (0.88lb) asparagus (bottom ⅓ peeled)
- 1 tbsp olive oil
- 100g butter
- 1 tbsp lemon juice
- 1 egg yolk
- Sprinkle of cayenne pepper
- 1 tsp origanum
- Sprinkle of sea salt
Instructions
- Preheat oven to 200C/390F
- In an oven dish, arrange the asparagus & salmon, drizzle with olive oil, season with salt and herbs, and roast for 25 minutes.
- Hollandaise: Melt the butter gently in a saucepan. Keep warm but not boiling. In a heatproof bowl, whisk the egg yolk, salt & lemon juice. Place the bowl over a sieve over a saucepan with simmering water (double boiler style). Make sure the bowl doesn’t touch the water and whisk for 1–2 minutes until slightly thickened, then slowly drizzle in the warm melted butter, whisking continuously until thick, glossy, and creamy.
- Serve with the fish and vegetables.
Notes
This meal is a Spring-time seasonal favourite and it is super packed with gut-friendly prebiotics and amino acids like L-Glutamine which helps to heal a permeable/leaky gut. Hollandaise sauce is quite a high calorific sauce, so use it sparingly for a bit of extra flavour. This recipe contains 3 servings, so just drizzle a small amount over the dish for some flavour and don't drench the meal.
Nutrition Information:
Yield: 2
Serving Size: 420g
Amount Per Serving:
Calories: 538kcalTotal Fat: 42gNet Carbohydrates: 4.5gFiber: 4gProtein: 33.4g
