Baked salmon fillets with lime hollandaise

Name: Baked salmon fillets with lime hollandaise
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 750 g (1lb 10oz) new potatoes, halved if large; 2 tbsp. olive oil; 5 sprigs thyme, leaves picked; 6 large salmon fillets, skin on; 3 limes; 2 tbsp. tbsps white wine vinegar; 6 black peppercorns; 1 blade mace; 4 large egg yolks; 250 g (9oz) unsalted butter, melted; 700 g (11⁄2lb) asparagus

This tangy salmon fillet recipe is a zingy twist on a classic. There’s no need to be daunted by hollandaise sauce, but you can always use shop-bought sauce and stir through a little lime

By The GH Kitchen TeamPublished: 18 May 2014

Jump to recipe

Dishware, Food, Serveware, Cuisine, Ingredient, Tableware, Meal, Dish, Drinkware, Kitchen utensil,

Advertisement - Continue Reading Below

Yields:

Prep Time:

25 mins

Cook Time:

45 mins

Total Time:

1 hr 10 mins

Ingredients

750 g (1lb 10oz) new potatoes, halved if large
2 Tbsp. olive oil
5 sprigs thyme, leaves &#8232;picked
6 large salmon fillets, skin on
3 limes
2 Tbsp. tbsps white wine vinegar
6 black peppercorns
1 blade mace
4 large egg yolks
250 g (9oz) unsalted butter, &#8232;melted
700 g (11⁄2lb) asparagus

Directions

1. Step 1
  Preheat oven to 160°C (140°C fan) mark 3. Put potatoes in a saucepan and cover with cold water. Bring to boil and simmer gently for 15-20min until just tender. Drain and toss through 1tbsp of oil, thyme leaves picked from 2 of the sprigs, and some seasoning. Cover to keep warm.
2. Step 2
  Meanwhile, rub salmon with remaining thyme leaves and juice and zest of 1 lime. Season, then put into a large roasting tin lined with baking parchment, with squeezed lime halves alongside. Bake for 10min  until just cooked through.
3. Step 3
  While salmon is cooking, in a small pan, bring juice of 1 lime, white wine vinegar, black peppercorns and mace to the boil. Simmer and reduce until only 2tsp of liquid remains. Strain into food processor with the yolks and pulse with a pinch of salt. Melt butter in same pan, being careful not to boil. Remove from heat and pour into a jug.
4. Step 4
  Switch on processor and pour hot butter in a constant trickle on to yolks (as slowly as possible so sauce thickens). Season, add juice and zest of final lime, wipe sides of processor and whizz again until smooth and buttery.
5. Step 5
  Heat remaining oil in a frying pan or, if griddling, toss asparagus with oil in a medium bowl. Fry or griddle for 8min until fork tender and lightly charred. Serve with salmon and potatoes, with sauce spooned over.
  
  More baked salmon recipes:
  
  Baked salmon with jersey royals & watercress mayonnaise
  
  Baked spiced salmon
  
  Butter baked salmon with tomato and cardamom sauce
  
  Baked salmon

Per Serving:

Calories: 802
Fibre: 4 g
Total carbs: 22 g
Sugars: 4 g
Total fat: 61 g
Saturated fat: 27 g
Protein: 38 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time