Crispy-Skin King Salmon With Roasted Asparagus, Fingerling Potatoes, And Hollandaise Sauce - cooking recipe

Ingredients

1 pound fingerling potatoes
5 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 bunch asparagus, trimmed
4 tablespoons olive oil
Kosher salt and freshly ground black pepper
Juice of 1/2 lemon
1 cup white wine vinegar
2 teaspoons finely chopped fresh tarragon leaves
2 teaspoons whole peppercorns
3 large egg yolks
1 cup
4 (6- to 8-ounce) center-cut salmon fillets
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
Juice of two lemons
2 large baking sheets

Preparation

Preheat the oven to 400\u00b0F.
On a large baking sheet, toss together the potatoes, oil, salt, and pepper. Roast in the oven until tender. Remove from the oven and let cool. Once the potatoes are cool enough to handle, cut them into thin slices.
On a large baking sheet, toss together the asparagus, oil, salt, and pepper. Squeeze the lemon juice over the asparagus then roast in the oven until tender, about 5 minutes. Leave the oven on.
In a small saucepan over moderate heat, combine the vinegar, tarragon, and peppercorns and bring to a simmer. Continue simmering until reduced to about 1 tablespoon. Strain the vinegar through a fine-mesh sieve.
Set a metal bowl over a medium saucepan of gently simmering water (do not allow the bottom of the bowl to touch the water). Add the egg yolks and vinegar reduction and cook, whisking constantly so the eggs don't scramble, until the yolks are fluffy and light in color. Add the
in a slow steady stream, whisking constantly. Remove the hollandaise sauce from the heat and cover to keep warm.
Season both sides of the salmon fillets with salt and pepper.
In a large saute pan over moderate heat, warm the olive oil until hot but not smoking. Add the salmon, skin side down, and sear until golden brown. Flip the salmon over, sear for about 10 seconds, then immediately flip the salmon over again so that the skin is facing down. Transfer the salmon to the oven to finish cooking for about 5 minutes. Squeeze the lemon juice over the salmon.
Place a salmon fillet in the center of each of 4 plates. Arrange the potatoes and asparagus beside the salmon and drizzle the asparagus with the hollandaise.