Recipe of Quick Mike's EZ Roasted Asparagus And Hollandaise Over Salmon Filets

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The ingredients needed to make Mike's EZ Roasted Asparagus And Hollandaise Over Salmon Filets:

1. Get ● For The Asparagus
2. Prepare 2 Pounds Fresh Asparagus
3. Get as needed Garlic Olive Oil [just enough to coat asparagus]
4. Take 1/4 Cup Shreaded Parmasean Cheese
5. Make ready 1 tbsp Lemon Pepper
6. Make ready to taste Sea Salt
7. Make ready ● For The Hollandaise Sauce
8. Get 2 Packets Knoors Hollandaise Sauce Packets [see photo]
9. Prepare 2 Cups Whole Milk
10. Get 1/2 Cup Butter
11. Make ready ● For The Salmon
12. Prepare 2 Pounds Pre-Seasoned Salmon Filets [Costco sells a fantastic product - see photo]
13. Make ready 1/2 Lemon Juiced
14. Make ready Dash Lemon Pepper
15. Make ready Dash Sea Salt
16. Get Dash Dried Chives
17. Take ● For The Garnishments
18. Get Fresh Ground Black Pepper
19. Get Fresh Or Dried Chives
20. Get Fresh Parsley

Instructions to make Mike's EZ Roasted Asparagus And Hollandaise Over Salmon Filets:

1. Preheat your oven to 400°.
2. Rinse your asparagus and completely dry them.
3. Chop the bottom 1 to 2 inch woody bottoms from the base of your asparagus. Disgard. [or, sell to Panda Express since i'm convinced that's exactly what they're serving anymore] Yuck!
4. Drizzle asparagus with enough garlic olive oil only to coat them and sprinkle with sea salt, lemon pepper and Parmasean cheese.
5. Season your prefabed salmon with a good dash of lemon juice, lemon pepper, dried chives and sea salt. This Costco salmon filet will come in its own oven safe pan with butter and dill. However, the plastic top is not oven safe. Reserve it tho. You'll need it.
6. Wrap salmon pan up tightly with tin foil.
7. Place both asparagus and salmon in the oven at the same time for 45 minutes. Bake asparagus for 30 minutes. Bake salmon for 45 minutes.
8. Flip/stir asparagus at 15 minutes in. At 30 minutes, check for doneness. But know you'll want a slight crisp to them.
9. While waiting, at 30 minutes in, create your easy Hollandaise Sauce.
10. Knoors requires 1 cup whole milk and 1/4 cube butter per packet. Bring milk and butter to a simmer and add your Knoors packets. Whisk well and regularly until thickened. Turn off heat. As she sits, she will thicken further and develop a skin on the top. If so, gently reheat, whisk again and add an additional splash of milk if needed just before serving.
11. Place filets on a plates and top with asparagus and Hollandaise. Garnish with fresh or dried chives, fresh parsley and fresh ground black pepper. Enjoy!

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