Roasted Potatoes & Asparagus with Poached Egg, Salmon & Hollandaise
This Roasted Potatoes and Asparagus with Poached Egg, Salmon, and Hollandaise is a gourmet yet simple dish that’s perfect for brunch or a light dinner. Crispy roasted potatoes and tender asparagus serve as the base, while flaky salmon adds richness. A perfectly poached egg and silky hollandaise sauce tie everything together for an elegant, restaurant-quality meal at home.
Total time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minute
Ingredients
For the Roasted Potatoes & Asparagus
2 medium Yukon Gold or red potatoes, diced
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp smoked paprika
1 bunch asparagus, trimmed
1 tsp lemon zest (optional)
For the Salmon
2 salmon fillets (4-5 oz each)
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp dried dill or thyme
½ tsp garlic powder
For the Poached Eggs
2 large eggs
1 tbsp white vinegar (for poaching water)
For the Hollandaise Sauce
2 egg yolks
½ cup olive oil
1 tbsp lemon juice
½ tsp Dijon mustard (optional)
Salt & cayenne pepper to taste
Instructions
1. Roast the Potatoes & Asparagus
1. Preheat oven to 425°F (220°C).
2. Toss potatoes with olive oil, salt, pepper, garlic powder, and smoked paprika. Spread on a baking sheet in a single layer.
3. Roast for 20 minutes, stirring halfway.
4. Add asparagus, tossing with a little olive oil. Roast for another 8-10 minutes, until tender but crisp.
2. Cook the Salmon
5. Season salmon with salt, pepper, garlic powder, and dill.
6. Sear in a skillet over medium heat with olive oil for 3-4 minutes per side, until golden and cooked through. Alternatively, bake at 400°F (200°C) for 12-15 minutes.
7. Flake the salmon into chunks and set aside.
3. Poach the Eggs
8. Bring water to a gentle simmer in a saucepan and add vinegar.
9. Crack an egg into a small bowl and gently slide it into the water.
10. Poach for 3-4 minutes until the whites are set but the yolk is runny. Remove with a slotted spoon and drain on a paper towel. Repeat with the second egg.
4. Make the Hollandaise Sauce
11. Whisk egg yolks & lemon juice in a heatproof bowl.
12. Place over a double boiler (or a pot with simmering water) and whisk constantly.
13. Slowly drizzle in olive oil whisking until the sauce thickens (about 2 minutes).
14. Season with salt and cayenne pepper. Remove from heat.
5. Assemble & Serve
15. Plate roasted potatoes & asparagus, top with flaked salmon and a poached egg.
16. Drizzle with hollandaise sauce and garnish with lemon zest or fresh herbs.
Nutritional Information
Calories: ~600-650
Protein: ~40g
Fat: ~40g
Carbohydrates: ~30g
Fiber: ~5g
Sugar: ~3g
Sodium: ~500mg
Note: Nutrition may vary based on ingredient substitutions and portion sizes.
Recipe Notes & Tips
Hollandaise Shortcut: Use a blender instead of a double boiler for an easier hollandaise.
Salmon Substitutes: Swap salmon for smoked salmon or grilled chicken.
Crispier Potatoes: Soak in water for 30 minutes before roasting to remove excess starch.
Storage & Reheating: Store leftovers separately and reheat potatoes/asparagus in the oven for best texture.