Crispy-Skin King Salmon with Roasted Asparagus, Fingerling Potatoes, and Hollandaise Sauce
INGREDIENTS
•
1 pound fingerling potatoes
•
5 tablespoons olive oil
•
Kosher salt and freshly ground black pepper
•
1 bunch asparagus, trimmed
•
4 tablespoons olive oil
•
Kosher salt and freshly ground black pepper
•
Juice of 1/2 lemon
•
1 cup white wine vinegar
•
2 teaspoons finely chopped fresh tarragon leaves
•
2 teaspoons whole peppercorns
•
3 large egg yolks
•
1 cup clarified butter
•
4 (6- to 8-ounce) center-cut salmon fillets
•
Kosher salt and freshly ground black pepper
•
1 tablespoon olive oil
•
Juice of two lemons
•
2 large baking sheets
Comments & Reviews
Just A Pinch Sweepstakes