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Beans–seriously–are super great for your heart. The after effects of eating them might not have a good smell, but they’re good for the inside of your body. It doesn’t mean, however, that merely consuming beans will undo the bad effects of consuming unhealthy foods or make your heart better by magic. What this means is that substituting in edamame or red beans for the chicken on your salad or consuming a soy burger in place of the hamburger is what you must do. Fortunately, beans are delicious and you never know, you might prefer them to your hamburgers and chicken.
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We hope you got insight from reading it, now let’s go back to mike's ez baked salmon & asparagus w/ hollandaise recipe. To make mike's ez baked salmon & asparagus w/ hollandaise you only need 10 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to prepare Mike's EZ Baked Salmon & Asparagus W/ Hollandaise:
- Prepare 2 lbs Fresh Salmon
- Use 2 LG Lemons [+ the juice and zest of 1 - 1 for garnish]
- Get to taste Garlic Powder
- Take to taste Cracked Black Pepper
- Prepare to taste Sea Salt
- Prepare to taste Dried Parsley
- Use 1 package Knoors Hollandaise Sauce [+ whole milk & butter called for]
- Prepare 2 Bundles Fresh Asparagus
- Get as needed Olive Oil
- Prepare Fresh Parsley [garnish]
Instructions to make Mike's EZ Baked Salmon & Asparagus W/ Hollandaise:
- This is all you'll need.
- Rinse salmon and cut into quarters. Zest one lemon. I only needed to serve 3 so I cut the salmon into thirds.
- Coat salmon with olive oil. Season with salt, pepper, garlic powder, parsley and lemon zest.
- Cut 1" off the woody bottoms of your asparagus. Rinse and dry asparagus.
- Lightly coat asparagus with olive oil and season with salt and pepper.
- Authors Tip: Heat your zested lemon in the microwave for 15 seconds. Then roll it with the palm of your hand. That'll help to fully release its juices without any effort.
- Place asparagus on a tin foil lined cookie sheet. Separate asparagus as much as you can for even baking. Squeeze your zested lemon half over your asparagus thru a strainer to collect any seeds.
- Place salmon on a tin foil lined cookie sheet and squeeze your other lemon half on top of it.
- Bake for 15 minutes at 375°. At 15 check both for doneness. Bake longer if needed based upon the thickness of both your salmon and asparagus and depending upon your individual oven. You'll want a slight crisp to your asparagus and your salmon flaky.
- Make your Hollandaise Sauce as per manufactures directions. Knoors will call for 1 cup whole milk and 1/4 cup butter.
- Neatly place asparagus on a plate. Place salmon atop asparagus. Drizzle Hollandaise Sauce over the top of your salmon. Garnish with fresh parsley and sliced lemon wedges. Enjoy!
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