Roasted Salmon & Asparagus with Hollandaise Sauce

Time & Servings
8 servings
20 minutes ready time =
5 minutes preparation +
15 minutes cooking
  • 4 Tbsp. (60 mL) Becel® Oil, divided
    Becel Margarine Soft Bowl Olive Oil 907G
    $9.74 • Ea
  • 8 salmon fillets (about 2 lbs/1 kg)
    Salmon Sockeye Fillet No Skin ~1.9LBS
    $23.13 • Ea
    Show alternatives
  • 2 lbs. asparagus, trimmed
    Asparagus 1EA
    $8.88 • Bun
  • 1 package Knorr® Hollandaise Classic Sauce Mix
  • Preheat oven to 450°F (230°C). Coat 2 rimmed baking sheets each with 1 Tbsp (15 mL) Becel® Oil.
  • Arrange salmon on 1 prepared pan and asparagus on the other. Drizzle asparagus with 1 Tbsp (15 mL) oil and toss to coat; brush salmon with remaining 1 Tbsp (15 mL) oil and season, if desired, with salt and black pepper.
  • Roast 12 minutes or until fish flakes with a fork and asparagus are crisp-tender.
  • Meanwhile, prepare Knorr® Hollandaise Classic Sauce Mix according to package directions.
  • To serve, arrange asparagus on platter; top with salmon and drizzle with sauce.
  • TIP: For a zesty twist to your Hollandaise Sauce, stir in 1 Tbsp. (15 mL) Dijon or whole grain mustard.
  • TIP: The salmon and asparagus are also delicious grilled instead of roasted. Each serving of this dish provides 1 serving of vegetables and is a source of calcium and iron.