1 tbsp olive oil
2 wild salmon fillets , scaled, skin on, about 140g/5oz each
125g pack asparagus tips, ends trimmed
2 bunches cherry tomatoes on the vine
1 tbsp chopped tarragon
(we used Joubére Fresh Hollandaise Sauce)
Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan over a high heat.
Add the salmon, skin-side down, then cook for 5 mins until the skin is crisp.
Add the asparagus and vine tomatoes to the pan, then place in the oven. Cook for 7-10 mins until the salmon is just cooked through.
Add the tarragon to the Hollandaise and stir through. Drizzle over the salmon, then serve.