This tangy salmon fillet recipe is a zingy twist on a classic. There’s no need to be daunted by hollandaise sauce, but you can always use shop-bought sauce and stir through a little lime
Preheat oven to 160°C (140°C fan) mark 3. Put potatoes in a saucepan and cover with cold water. Bring to boil and simmer gently for 15-20min until just tender. Drain and toss through 1tbsp of oil, thyme leaves picked from 2 of the sprigs, and some seasoning. Cover to keep warm.
Step 2
Meanwhile, rub salmon with remaining thyme leaves and juice and zest of 1 lime. Season, then put into a large roasting tin lined with baking parchment, with squeezed lime halves alongside. Bake for 10min until just cooked through.
Step 3
While salmon is cooking, in a small pan, bring juice of 1 lime, white wine vinegar, black peppercorns and mace to the boil. Simmer and reduce until only 2tsp of liquid remains. Strain into food processor with the yolks and pulse with a pinch of salt. Melt butter in same pan, being careful not to boil. Remove from heat and pour into a jug.
Step 4
Switch on processor and pour hot butter in a constant trickle on to yolks (as slowly as possible so sauce thickens). Season, add juice and zest of final lime, wipe sides of processor and whizz again until smooth and buttery.
Step 5
Heat remaining oil in a frying pan or, if griddling, toss asparagus with oil in a medium bowl. Fry or griddle for 8min until fork tender and lightly charred. Serve with salmon and potatoes, with sauce spooned over.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
