How to Prepare Perfect Mike's EZ Baked Salmon & Asparagus W/ Hollandaise

Mike's EZ Baked Salmon & Asparagus W/ Hollandaise. The salmon stays really moist from the bacon, and the skin helps protect the bottom from cooking prematurely. This hot honey salmon also slightly reminds me of my toasted sesame ginger salmon from ages ago. It's one of the most popular recipes on the blog and something we make often. I'm always looking for other ways to spice up salmon because this recipe is tops and one that Eddie will devour. Salmon is often grilled or poached, but for an easy weeknight meal, try a salmon recipe that uses the oven.

Oven-baked salmon means less clean-up, less active time at the stove or grill, and less fish smell in your home. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Place fillets in aluminum foil, cover with marinade, and seal. You can cook Mike's EZ Baked Salmon & Asparagus W/ Hollandaise using 10 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Mike's EZ Baked Salmon & Asparagus W/ Hollandaise

1. You need 2 lbs of Fresh Salmon.
2. You need 2 of LG Lemons [+ the juice and zest of 1 - 1 for garnish].
3. It's to taste of Garlic Powder.
4. You need to taste of Cracked Black Pepper.
5. You need to taste of Sea Salt.
6. You need to taste of Dried Parsley.
7. You need 1 package of Knoors Hollandaise Sauce [+ whole milk & butter called for].
8. You need 2 Bundles of Fresh Asparagus.
9. Prepare as needed of Olive Oil.
10. It's of Fresh Parsley [garnish].

Salmon recipes are some of Food Network's most popular. Here are some great-tasting, all-star baked salmon recipes to enjoy any time. To make this baked salmon recipe, you will need: Salmon: When it comes to purchasing salmon, I recommend looking for filets that are: Good-quality: It's important to me that any salmon I buy is wild-caught and sustainably harvested. I recommend looking for Pacific or Alaskan Salmon; there are many varieties.

Mike's EZ Baked Salmon & Asparagus W/ Hollandaise instructions

1. This is all you'll need..
2. Rinse salmon and cut into quarters. Zest one lemon. I only needed to serve 3 so I cut the salmon into thirds..
3. Coat salmon with olive oil. Season with salt, pepper, garlic powder, parsley and lemon zest..
4. Cut 1" off the woody bottoms of your asparagus. Rinse and dry asparagus..
5. Lightly coat asparagus with olive oil and season with salt and pepper..
6. Authors Tip: Heat your zested lemon in the microwave for 15 seconds. Then roll it with the palm of your hand. That'll help to fully release its juices without any effort..
7. Place asparagus on a tin foil lined cookie sheet. Separate asparagus as much as you can for even baking. Squeeze your zested lemon half over your asparagus thru a strainer to collect any seeds..
8. Place salmon on a tin foil lined cookie sheet and squeeze your other lemon half on top of it..
9. Bake for 15 minutes at 375°. At 15 check both for doneness. Bake longer if needed based upon the thickness of both your salmon and asparagus and depending upon your individual oven. You'll want a slight crisp to your asparagus and your salmon flaky..
10. Make your Hollandaise Sauce as per manufactures directions. Knoors will call for 1 cup whole milk and 1/4 cup butter..
11. Neatly place asparagus on a plate. Place salmon atop asparagus. Drizzle Hollandaise Sauce over the top of your salmon. Garnish with fresh parsley and sliced lemon wedges. Enjoy!.

Poaching is an easy way to ensure nice and moist salmon every. single. time. First, season the salmon fillets on both sides. The key to good salmon is not overthinking it. Today, all we're doing is rubbing the fillets with a little oil and sprinkling them with salt and pepper before popping them in the oven. Even thick fillets of salmon will cook very quickly so don't wander too far from the oven.