Salmon is one fish my boys will eat. I’m always looking for new ways to make Salmon and this recipe did not disappoint. I love the Hollandaise sauce- it adds that creamy deliciousness to both the Salmon and the veggies! It even makes the boys want to eat their veggies too! I love that this Roasted Salmon with Hollandaise Sauce is such a quick meal- perfect for weeknights. And it’s perfect for the Keto diet!
Here’s another great Salmon Recipe: Orange-Glazed Salmon with Asparagus– it’s a great 30-Minute Meal, perfect for any night of the week! It’s also a sheet pan meal, so no extra cleanup is needed!
- Prep time: 5 minutes
- Cook time: 15 minutes
- Serves: 4
Ingredients Needed for Roasted Salmon with Hollandaise Sauce:
- 4 6-oz. salmon fillets
1 T. extra virgin olive oil
Sea salt and black pepper, to taste
Easy Blender Hollandaise Sauce Ingredients:
- 3 egg yolks
1½ T. lemon juice
1/8 t. salt
1/8 t. cayenne pepper
6 T. unsalted butter
2 T. fresh chives, chopped
Instructions to make Roasted Salmon with Hollandaise Sauce:
- Preheat oven** to 400°F and line a large, rimmed baking sheet with a piece of parchment paper or a Silpat® baking mat. Place the salmon filets on the prepared baking sheet and brush with olive oil. Season with salt and black pepper, to taste.
- Place the baking sheet in the oven to roast for 12-15 minutes, or just until the salmon flakes easily. Do not overcook.
- Right before the salmon is ready to come out of the oven, add the egg yolks, lemon juice, salt, and cayenne pepper to a high-speed blender and melt the butter in a small saucepan or in the microwave until it is completely liquid and bubbling.
- Blend the eggs yolks, lemon juice, and seasonings for several seconds, then slowly drizzle the warm, melted butter into the blender while it is still operating. (Once the butter has been added to the blender, the mixture should quickly develop a smooth, creamy consistency. It if is too thick, add a tablespoon of warm water and blend for another couple of seconds).
- Taste the sauce and add additional lemon juice, salt, or cayenne pepper, as desired. Pour the sauce into a serving container and set it in lukewarm water until ready to use. (Avoid overly hot water as it will cause the eggs to solidify).
- When the cook time is complete, remove the salmon from the oven and serve immediately with roasted asparagus, broccoli, or your choice of sides. Drizzle some warm hollandaise sauce on top, along with the fresh chives right before serving. Enjoy!
Macros – per serving*
Calories: 467
Fat: 34.85g
Carbs: 0.93g
Net Carbs: 0.93g
Protein: 36g
** This recipe comes out great in the air fryer as well. I cooked mine at 380 degrees for 15 minutes and it was perfectly done!
Print the Recipe:
Keto Roasted Salmon with Hollandaise Sauce
Ingredients
- 4 6-oz. salmon fillets
- 1 T. extra virgin olive oil
- Sea salt and black pepper, to taste
- Easy Blender Hollandaise Sauce:
- 3 egg yolks
- 1½ T. lemon juice
- 1/8 t. salt
- 1/8 t. cayenne pepper
- 6 T. unsalted butter
- 2 T. fresh chives, chopped
Instructions
1. Preheat oven to 400°F and line a large, rimmed baking sheet with a piece of parchment paper or a Silpat® baking mat. Place the salmon filets on the prepared baking sheet and brush with olive oil. Season
with salt and black pepper, to taste.
2. Place the baking sheet in the oven to roast for 12-15 minutes, or just until the salmon flakes easily. Do not overcook.
3. Right before the salmon is ready to come out of the oven, add the egg yolks, lemon juice, salt, and cayenne pepper to a high-speed blender and melt the butter in a small saucepan or in the microwave until it is completely liquid and bubbling.
4. Blend the eggs yolks, lemon juice, and seasonings for several seconds, then slowly drizzle the warm, melted butter into the blender while it is still operating. (Once the butter has been added to the blender, the mixture should quickly develop a smooth, creamy consistency. It if is too thick, add a tablespoon of warm water and blend for another couple of seconds).
5. Taste the sauce and add additional lemon juice, salt, or cayenne pepper, as desired. Pour the sauce into a serving container and set it in lukewarm water until ready to use. (Avoid overly hot water as it will cause the eggs to solidify).
6. When the cook time is complete, remove the salmon from the oven and serve immediately with roasted asparagus, broccoli, or your choice of sides. Drizzle some warm hollandaise sauce on top, along with the fresh chives right before serving. Enjoy!
Notes
There is some debate regarding the safety of
Hollandaise sauce. Traditional cooking methods involve “cooking” the eggs over very
low heat using a double boiler before whisking in the butter. With the blender
method described below, it is important to start with very warm, melted butter
(it should be bubbling, but not scorched). The stovetop method of melting the
butter will give better control in terms of achieving warm and bubbling results
without overdoing it.
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*Source: HappyForks.com
Nutritional information provided for entertainment purposes only and should not be construed as medical guidance or advice. All information is based solely on results provided by HappyForks.com and is not guaranteed to be accurate.
