Baby broccoli and cauliflower sheet pan
Prep Time
Cooking Mode
1 baby broccoli
1 baby cauliflower
1 shallot
60 mL (¼ cup) cup olive oil
1 (550 g) lb fillet salmon skinless, cut into 4–6 pieces
To taste salt and pepper
béarnaise sauce
225 g (½ lb) lb cold butter
2 egg yolks
½ lemon juiced
3 mL (½ tsp.) tsp salt and pepper
1 baby broccoli
1 baby cauliflower
1 shallot
60 mL (¼ cup) cup olive oil
1 (550 g) lb fillet salmon skinless, cut into 4–6 pieces
To taste salt and pepper
béarnaise sauce
225 g (½ lb) lb cold butter
2 egg yolks
½ lemon juiced
3 mL (½ tsp.) tsp salt and pepper
Directions
1Preheat oven to broil. Place rack as high as possible.
2Arrange baby broccoli, baby cauliflower and shallot on a baking sheet. Drizzle with half the olive oil. Season with salt and pepper. Mix well.
3Place salmon fillet on top of baby vegetables. Brush with remaining olive oil. Season with salt and pepper. Bake for 10–12 minutes or until cooked to desired doneness.
4Remove from oven. Set aside.
5To prepare the sauce, add cold butter, egg yolks, half the lemon juice, salt and pepper to a heavy-bottomed saucepan.
6Cook over medium heat. Whisk continuously. It is very important that the sauce does not boil. Cook until thick and creamy.
7Remove from heat. Pour immediately into a saucepan to prevent the sauce from splitting.
8Serve sheet pan of roasted baby vegetables and salmon and drizzle with hollandaise sauce to taste.
9Serve and enjoy!
10Cook the fish for 10 minutes per inch of thickness.
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Personal Note
Personal Note