There are few meals that strike the perfect balance between comfort, elegance, and nourishment like this Roasted Potatoes & Asparagus with Poached Egg, Salmon & Hollandaise. It’s a brunch-worthy dish that brings restaurant-level sophistication into your own kitchen. Featuring crispy roasted baby potatoes, tender asparagus spears, flaky seared salmon, silky poached eggs, and a luscious drizzle of homemade hollandaise sauce—this plate is a powerhouse of flavor, texture, and nutrition.
Perfect for Sunday brunches, celebratory breakfasts, or even a wholesome dinner, this dish offers everything you need in one satisfying bowl. The best part? Despite how fancy it looks, it’s surprisingly simple to make with a few fresh ingredients and straightforward techniques. Let’s break down every step and uncover the secrets to building this indulgent yet balanced meal.
Ingredients Needed for Roasted Potatoes & Asparagus with Poached Egg, Salmon & Hollandaise
For the Roasted Potatoes & Asparagus:
• 400g (14 oz) baby potatoes, halved
• 1 bunch fresh asparagus, woody ends trimmed
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
For the Salmon:
• 2 salmon fillets (about 5 oz each)
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ tablespoon lemon juice
For the Poached Eggs:
• 2 large eggs
• 1 tablespoon vinegar (white or apple cider)
For the Hollandaise Sauce:
• 2 egg yolks
• ½ tablespoon lemon juice
• 4 tablespoons unsalted butter, melted
• ½ teaspoon Dijon mustard
• Salt and black pepper, to taste
Step-by-Step Instructions to Make Roasted Potatoes & Asparagus with Poached Egg, Salmon & Hollandaise
Step 1: Roast the Potatoes and Asparagus
-
Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper or foil for easy cleanup.
-
Toss the halved baby potatoes with 1 tablespoon olive oil, salt, pepper, and garlic powder. Spread them out evenly on the tray, cut-side down for maximum crispiness. Roast for 20 minutes.
-
Add trimmed asparagus to the tray, drizzle with remaining olive oil, and return to the oven for 10 more minutes until the asparagus is crisp-tender and potatoes are golden and caramelized.
Step 2: Cook the Salmon Fillets
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Season salmon fillets with salt, pepper, paprika, and lemon juice. Let them sit for a couple of minutes to absorb the flavors.
-
Heat a non-stick skillet over medium heat and add olive oil. Place the salmon skin-side down and cook for 3–4 minutes per side or until golden, crispy on the outside, and just cooked through on the inside.
Step 3: Poach the Eggs
-
Bring a medium pot of water to a gentle simmer (not boiling). Add the vinegar, which helps the egg whites stay intact.
-
Crack each egg into a small bowl. Stir the simmering water to create a gentle whirlpool and carefully slide in the egg. Poach for 3–4 minutes or until the whites are set and yolk is soft. Use a slotted spoon to transfer the eggs to a paper towel-lined plate.
Step 4: Prepare the Hollandaise Sauce
-
Set a heatproof bowl over a saucepan of gently simmering water (double boiler setup). Make sure the bowl doesn’t touch the water.
-
Whisk the egg yolks with lemon juice and Dijon mustard. Gradually whisk in the melted butter in a slow stream, stirring constantly until the sauce thickens. Season with salt and black pepper to taste.
Step 5: Assemble the Dish
-
Divide the roasted potatoes and asparagus between two plates.
-
Top with flaked salmon pieces or place the fillets whole, depending on presentation preference.
-
Add one poached egg per plate, right on top of the salmon.
-
Drizzle generously with warm hollandaise sauce and garnish with freshly cracked black pepper or chopped chives if desired.
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Serve immediately while everything is warm and perfectly cooked.
Variations
• Use smoked salmon instead of pan-seared for a no-cook version with a deeper, briny flavor.
• Try roasted sweet potatoes or parsnips in place of baby potatoes for a sweeter twist.
• Make it dairy-free by replacing butter in the hollandaise with vegan butter or olive oil.
• Add greens like baby spinach or arugula underneath for an extra fresh layer and vibrant presentation.
Cooking Note
• Roasting potatoes separately before adding asparagus ensures perfect crispiness without overcooking the greens.
• When searing salmon, avoid overcrowding the pan to get a golden crust.
• The key to a smooth hollandaise is to whisk constantly and avoid direct high heat to prevent curdling.
Serving Suggestions
• Serve with toasted sourdough or English muffins to soak up the yolk and sauce.
• Add a fresh fruit salad or citrus wedges on the side for a brunch-worthy presentation.
• Top with fresh herbs like dill, parsley, or tarragon for added fragrance and elegance.
Helpful Tips
• Use fresh eggs for poaching—older eggs tend to spread more in water.
• Keep your hollandaise warm by placing the bowl in warm water before serving.
• Rest the salmon briefly before plating to retain its juices.
• Don’t skip the vinegar in poaching water—it helps create that beautiful poached shape.
Prep Time:
10 minutes
Cooking Time:
30 minutes
Total Time:
40 minutes
Nutritional Information (Per Serving)
• Calories: ~550 kcal
• Protein: 32g
• Sodium: ~420mg
Common Mistakes to Avoid
• Overcooking the salmon, which can make it dry and tough. Aim for golden and flaky, but moist inside.
• Skipping the resting time for the hollandaise, which can cause the sauce to break if overheated.
• Not trimming asparagus ends—they’re woody and unpleasant to chew.
• Adding eggs to boiling water, which can break them apart. Use a gentle simmer instead.
Conclusion
This Roasted Potatoes & Asparagus with Poached Egg, Salmon & Hollandaise is a dish that checks every box—comfort, class, color, and crave-worthiness. Whether you’re making it to impress guests or treating yourself to a luxurious solo brunch, it’s a recipe that delivers both flavor and flair. The richness of hollandaise balances the freshness of asparagus, while poached eggs and crispy potatoes bring all-day breakfast vibes. Serve it once, and it might just become a weekend ritual.
Frequently Asked Questions (FAQs)
Can I make hollandaise sauce ahead of time?
It’s best made fresh, but you can keep it warm in a thermos for up to an hour. Avoid refrigeration, as reheating may split the sauce.
What’s the best substitute if I don’t have a double boiler?
You can place a heatproof bowl over a regular saucepan of simmering water. Just make sure the bottom doesn’t touch the water.
Is it okay to use canned potatoes?
For best texture and flavor, use fresh baby potatoes. Canned ones may turn mushy and won’t roast well.
Can I cook the eggs another way?
Absolutely! Soft-boiled or sunny-side-up eggs can be used instead of poached, depending on your preference.
Roasted Potatoes & Asparagus with Poached Egg, Salmon & Hollandaise
- Total Time: 40
Ingredients
Ingredients Needed for Roasted Potatoes & Asparagus with Poached Egg, Salmon & Hollandaise
For the Roasted Potatoes & Asparagus:
• 400g (14 oz) baby potatoes, halved
• 1 bunch fresh asparagus, woody ends trimmed
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
For the Salmon:
• 2 salmon fillets (about 5 oz each)
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ tablespoon lemon juice
For the Poached Eggs:
• 2 large eggs
• 1 tablespoon vinegar (white or apple cider)
For the Hollandaise Sauce:
• 2 egg yolks
• ½ tablespoon lemon juice
• 4 tablespoons unsalted butter, melted
• ½ teaspoon Dijon mustard
• Salt and black pepper, to taste
Instructions
Step-by-Step Instructions to Make Roasted Potatoes & Asparagus with Poached Egg, Salmon & Hollandaise
Step 1: Roast the Potatoes and Asparagus
-
Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper or foil for easy cleanup.
-
Toss the halved baby potatoes with 1 tablespoon olive oil, salt, pepper, and garlic powder. Spread them out evenly on the tray, cut-side down for maximum crispiness. Roast for 20 minutes.
-
Add trimmed asparagus to the tray, drizzle with remaining olive oil, and return to the oven for 10 more minutes until the asparagus is crisp-tender and potatoes are golden and caramelized.
Step 2: Cook the Salmon Fillets
-
Season salmon fillets with salt, pepper, paprika, and lemon juice. Let them sit for a couple of minutes to absorb the flavors.
-
Heat a non-stick skillet over medium heat and add olive oil. Place the salmon skin-side down and cook for 3–4 minutes per side or until golden, crispy on the outside, and just cooked through on the inside.
Step 3: Poach the Eggs
-
Bring a medium pot of water to a gentle simmer (not boiling). Add the vinegar, which helps the egg whites stay intact.
-
Crack each egg into a small bowl. Stir the simmering water to create a gentle whirlpool and carefully slide in the egg. Poach for 3–4 minutes or until the whites are set and yolk is soft. Use a slotted spoon to transfer the eggs to a paper towel-lined plate.
Step 4: Prepare the Hollandaise Sauce
-
Set a heatproof bowl over a saucepan of gently simmering water (double boiler setup). Make sure the bowl doesn’t touch the water.
-
Whisk the egg yolks with lemon juice and Dijon mustard. Gradually whisk in the melted butter in a slow stream, stirring constantly until the sauce thickens. Season with salt and black pepper to taste.
Step 5: Assemble the Dish
-
Divide the roasted potatoes and asparagus between two plates.
-
Top with flaked salmon pieces or place the fillets whole, depending on presentation preference.
-
Add one poached egg per plate, right on top of the salmon.
-
Drizzle generously with warm hollandaise sauce and garnish with freshly cracked black pepper or chopped chives if desired.
-
Serve immediately while everything is warm and perfectly cooked.
Notes
Cooking Note
• Roasting potatoes separately before adding asparagus ensures perfect crispiness without overcooking the greens.
• When searing salmon, avoid overcrowding the pan to get a golden crust.
• The key to a smooth hollandaise is to whisk constantly and avoid direct high heat to prevent curdling.
- Prep Time: 10
- Cook Time: 30
Nutrition
- Calories: 550
- Sodium: 420mg
- Protein: 32g