Asparagus, Salmon and Brown Butter Hollandaise
By M&S Food
Published on 04 May 2026
This sophisticated salmon recipe from Tom Kerridge for M&S makes in‑season British asparagus the star of the show, served with baby new potatoes and topped with a nutty brown butter hollandaise. Simple and delicious that lets the fresh produce shine.Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 155g salted butter, diced
- 1 ½ tbsp white wine vinegar
- 2 M&S Collection Free Range Eggs (yolks only, keep the whites for another recipe)
- 4 M&S Caledonian Gold Scottish Salmon Fillets, skin scored
- 1 tbsp olive oil
- 700g baby new potatoes
- 3 x 125g bunches asparagus, trimmed (approx. 8 spears per person)
- 1 tbsp finely chopped chives
- 1 lemon, cut into wedges
Method
Step 1
To make the brown butter, set a small pan over a medium heat. Add 125g butter and gently melt then allow to bubble and keep cooking until it begins to turn golden and smelling nutty. Remove from the heat and pour into a heatproof jug, leave to cool slightly.Step 2
To make the hollandaise, set a pan over a medium-low heat until just simmering. Put the vinegar, egg yolks and 2 tbsp water into a heatproof bowl and whisk. Set the bowl over the simmering water, making sure it doesn’t touch the water, and continue whisking until the mixture becomes thick and frothy.Step 3
Remove from the heat and slowly whisk in one‑third of the brown butter. Return the bowl to the heat and continue whisking as you gradually add the remaining butter. Season to taste with salt and pepper and set aside in a warm place.Step 4
Brush the salmon lightly with olive oil and season on both sides with salt and pepper. Heat a large non‑stick frying pan over a medium heat and add the salmon, skin‑side down. Press gently for a few seconds to prevent curling. Reduce the heat to low and cook for about 5 mins, until the skin is crisp. Turn and cook for a further 5 mins, until just cooked through. Remove from the pan and allow to rest skin-side up while you cook the potatoes.Step 5
Bring a large saucepan of lightly salted water to the boil over a high heat. Add the baby new potatoes and cook for 7‑10 mins, until tender, then drain.Step 6
Meanwhile, heat a large frying pan over a high heat. Add the asparagus along with 5 tbsp water, the remaining butter and a little salt and pepper. Cook for 3‑4 mins, until just tender and glossy.Step 7
Stir the chives into the hollandaise. Serve the salmon with the asparagus and baby new potatoes alongside. Spoon the hollandaise over the salmon, add a wedge of lemon and serve.