Crispy Salmon & Roasted Asparagus with Poached Eggs & Hollandaise

It's been a little over a month since my husband and I finished our first Whole 30. We were so happy with our results and felt so good from all the foods we were eating (or not eating) that we decided to continue to live a mostly compliant lifestyle. Most days we eat about 80-90% complaint, being more lenient with condiments, salad dressing, and cheese. We try to watch our added sugar intake and save our "sweet treat" for the weekend/special occasion. We continue to try not to eat out much. It's so hard to make the right choice at a restaurant since I'd much rather pay for a huge hamburger and fries than some chicken and a side salad. On weeks where we know we'll be traveling or going out on the weekends, we eat every meal at home during the week. Other times we plan an exact day and a specific restaurant to eat at. This helps keep us balanced. If I know that Friday night we are going to eat at my favorite sushi place, I can work hard to stick to my meal plan and then really enjoy the sushi without guilt. 

This was one of my favorite meals during Whole 30 and since asparagus is in season it's the perfect meal for spring. We eat this for supper, but it would also be great for brunch. Hollandaise is one of the greatest things on the face of the planet. I would probably eat a dirty sock if you dipped it in rich, thick hollandaise. Be sure to make it with clarified butter to stay Whole 30 compliant. This is a meal I could eat every week and it gets requested just as much. Pick up some fresh asparagus while the season lasts and make this. I promise you won't be disappointed! 

{Makes 4 servings}


INGREDIENTS 

4 salmon fillets with skin on
2 bunches of asparagus (or enough for 4 people)
8 eggs
1 lemon cut into wedges 
kosher salt & black pepper
olive oil

Hollandaise sauce: RECIPE (makes 1 cup)
-4 egg yolks 
-1 tbsp lemon juice 
-1/2 cup unsalted butter/clarified butter 
-cayenne pepper
-kosher salt 

INSTRUCTIONS 

1) Start by getting all the ingredients prepped and ready. This dish has a lot of moving parts and can be more difficult to juggle all at once. It will be much easier if everything is laid out ready to go when cooking starts. 

2) Place asparagus on a tin foil lined baking sheet. Toss in olive oil with salt and pepper. Roast in a 400 degree oven for 5-8 minutes until tender, but still with a little bite. 

3) Season salmon with salt and pepper on all sides. Salmon can be roasted, broiled, or pan seared. Use whatever method you prefer normally for eating salmon. I like to cook mine sous vide and finished in a hot skillet to get the crispy skin. 

***If you would rather not eat the skin, either remove it before cooking or purchase salmon that already has the skin removed. 

4) Begin poaching eggs. I use Alton Brown's method and they come out great every time. The link for his instructions can be found HERE. Basically you bring the water to a simmer with salt and vinegar, then gently drop the eggs in, turn off the heat, cover and wait for 5 minutes. 

***Poached eggs can be made ahead of time, stored in the fridge and reheated in a warm water bath when ready to serve.

5) Lastly while your eggs are poaching, begin making the hollandaise sauce. Whisk the egg yolks together with lemon juice until thick and smooth. Place bowl over a small pot of slowly simmering water and whisk while drizzling in the hot melted butter. Once the sauce reaches desired consistency, remove from heat and season with cayenne and salt. 

***My tips for making hollandaise:
- Keep a trivet next to the stove so that you can easily remove the bowl from the heat. The eggs will scramble if the temperature gets to high. 
- Keep a few tablespoons of hot water on hand. If the sauce gets to thick it can be loosened up with a few drops.
- Work slowly and don't try to rush it. Slow and consistent heat will cook the eggs without scrambling. It's a game of patience. 
- Have an extra set of hands to help out if possible. Since it's important to keep whisking and that can become tiresome, it helps to have someone who can jump in and whisk.

6) When all the components are ready, it's time to assemble. Place the asparagus down first with the poached eggs on top or on the sides. Next goes the piece of salmon, skin side up. Pour hollandaise all over. I like to top mine with a few grinds of black pepper and a squeeze of fresh lemon!