Baked salmon with Hollandaise sauce

• olive oil↗1 tbsp tbsp
• salmon fillets↗2

  scaled, skin on, about 140g/5oz each

• pack asparagus↗125g g

  tips, ends trimmed

• bunches cherry tomatoes↗2

  on the vine

• chopped tarragon1 tbsp tbsp
• hollandaise sauce150ml ml

  to serve (we used Joubére Fresh Hollandaise Sauce)

Step-by-step instructions

1. 1

   Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan over a high heat. Add the salmon, skin-side down, then cook for 5 mins until the skin is crisp.

2. 2

   Add the asparagus and vine tomatoes to the pan, then place in the oven. Cook for 7-10 mins until the salmon is just cooked through.

3. 3

   Add the tarragon to the Hollandaise and stir through. Drizzle over the salmon, then serve.