Celebrate SPRING

Salmon and asparagus with tarragon hollandaise

Home made hollandaise is well worth the effort

SERVES 6

READY IN 30 mins

GLUTEN FREE

FOR THE SALMON:

2 x 300g side of salmon
2 lemons, sliced handful mixed, fresh herbs, e.g. parsley, dill, basil
450g asparagus

FOR THE HOLLANDAISE:

3 large egg yolks
200g unsalted butter, cut into cubes
2tbsp lemon juice
4tbsp finely chopped tarragon

1 Preheat the oven to 220C/Gas 7. Sandwich the salmon sides together, flesh sides in, with a few slices of lemon and the herbs in between. Tie to secure with string, season with salt and pepper and roast on a baking tray for 15 mins.

Remove from