This roasted potatoes and salmon with citrus hollandaise is the ultimate dish to whip up on date night in. Hollandaise sauce can sound intimidating to even an experienced cook but this blender version is quick and simple. No need to worry about overcooking the sauce or spending ten minutes with a whisk in your hand. Just blend and serve!
Roasted Potatoes and Salmon with Citrus Hollandaise
- 3.7 stars
- 30m
- 1h
- 1h 30m
Ingredients
For the salmon:
- 1 lb baby potatoes
- 2 tbsp. extra virgin olive oil
- 1 tsp. sea salt
- 1/4 tsp. fresh ground black pepper
- 1 lb wild salmon fillet
- 1 lemon
- 12 kalamata olives, pitted
For the hollandaise:
- 1/2 orange
- 1/2 c refined coconut oil
- 3 egg yolks
- 2 tbsp. lemon juice
- cayenne pepper, to taste
- sea salt, to taste
- fresh ground black pepper, to taste
Instructions
For the salmon:
- Preheat oven to 425°F.
- Slice potatoes so they are a quarter inch thick.
- Place potatoes in a single layer in a casserole dish. Drizzle olive oil over the potatoes and sprinkle with 1/2 of the salt and pepper. Place potatoes in the oven and roast for 30 minutes.
- Meanwhile, remove skin from salmon and season the salmon with remaining salt and pepper on both sides. Slice lemon into 1/4 inch thick rounds. Pit and slice the olives.
- Remove potatoes from oven and layer 1/2 of the lemon slices over potatoes. Lay the salmon over the lemon slices then top with olives and remaining lemon slices.
- Return to oven and bake until salmon is cooked through with an internal temperature of 145F, about 12-15 minutes more.
For the hollandaise:
- Meanwhile, zest orange.
- In a small saucepan, melt oil.
- Place the egg yolks and lemon juice in a food processor set with the s-blade or use a blender. Pulse the food processor or blender to liquefy the yolks, and then slowly pour the very hot oil in a thin stream while the machine runs. It is important to pour in the oil very slowly.
- When all the oil is added, add half of the orange zest and the cayenne pepper. Pulse to combine.
- The sauce should coat the back of a spoon, be thick but pourable and nice and tangy. If the sauce is too thick, continue to blend while adding more lemon juice.
- Add salt and pepper to taste. Add more orange zest, if desired.
- Pour hollandaise sauce over salmon and potatoes, and serve immediately.
Nutrition
- 595
- 30g
- 26g
- 4g
- 40g
- 26g
- 175mg
- 4g
- 911mg
Jocelyn
Great celebratory dinner! Loved it all except I added more yolks as the oil seemed too much.
Ashley
Great, easy weeknight dish! This dish is easy to make and tasty. I loved the flavors of this recipe–the olives add more umami to the dish! The sauce wasn’t foolproof for me, and was a bit thin.
Janette
I really fouled up the sauce so we didnt use it. But the rest came out great. I never would have thought to put olives with salmon and potatoes (I added green beans too)!