Roasted Salmon with Hollandaise Sauce – A Low Carb Dinner Idea!
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Finding low-carb dinner options that are delicious is far from easy, but this Roasted Salmon with Hollandaise Sauce definitely ticks all the boxes! Pick a lovely piece of salmon, create your own Hollandaise sauce and enjoy this scrumptious dish absolutely guilt-free.
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Roasted Salmon with Hollandaise Sauce
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
Do you love seafood and looking for a low-carb dinner option?
This roasted salmon with hollandaise sauce is perfect for you!
The salmon is cooked in the oven with just a dash of salt and pepper, letting the fish shine, and the homemade hollandaise sauce adds a delicious richness to the dish.
And don’t be worried about making hollandaise, our recipe is made easily and quickly in a blender!
Give this recipe a try today – it is sure to turn into one of your favorite low-carb dinners.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online.
It may not include staple ingredients such as oil, salt, sugar, etc., as you’re likely to have those in your kitchen. The complete list of ingredients with measurements is found in the recipe card.
- Fresh Produce – Lemons, Chives, Eggs
- Protein – Salmon Fillets
- Dairy – Unsalted Butter
- Cayenne Pepper
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Salmon
One of the hero ingredients in this dish is salmon, so here are some more recipes using the same:
- Pistachio-Crusted Salmon with Blistered Cherry Tomatoes
- Asian Salmon
- 25-Minute Orange-Glazed Salmon Recipe with Asparagus
More Fish Recipes
Looking for more fish dishes to make? Check these recipes out next:
- Garlic-Chili Swordfish with Grilled Pineapple and Papaya
- Roasted Mahi Mahi Recipe with Mango Chipotle Sauce
- Mediterranean Pan-Fried White Fish with Sun-Dried Tomato Tapenade
Recipe Tips
- There is some debate regarding the safety of Hollandaise sauce.
- Traditional cooking methods involve “cooking” the eggs over very low heat using a double boiler before whisking in the butter.
- With the blender method described below, it is important to start with very warm, melted butter (it should be bubbling, but not scorched).
- The stovetop method of melting the butter will give better control in terms of achieving warm and bubbling results without overdoing it.
How Do I Make Roasted Salmon with Hollandaise Sauce?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
Roasted Salmon with Homemade Hollandaise Sauce
Finding low-carb dinner options that are delicious is far from easy, but this Roasted Salmon with Hollandaise Sauce definitely ticks all the boxes!
Ingredients
- 4 (6-oz/170g) salmon fillets
- 1 Tbsp olive oil
- Sea salt and black pepper, to taste
For the Hollandaise Sauce
- 3 egg yolks
- 1½ Tbsp lemon juice
- 1/8 tsp salt
- 1/8 tsp cayenne pepper
- 6 Tbsp unsalted butter
- 2 Tbsp fresh chives, chopped
Instructions
- Preheat oven to 200°C/400°F/Gas 6 and line a large, rimmed baking sheet with a piece of parchment paper or a nonstick baking mat.
- Place the salmon fillets on the prepared baking sheet and brush with olive oil. Season with salt and black pepper, to taste.
- Place the baking sheet in the oven to roast for 12-15 minutes, or just until the salmon flakes easily. Do not overcook.
- Right before the salmon is ready to come out of the oven, add the egg yolks, lemon juice, salt, and cayenne pepper to a high-speed blender and melt the butter in a small saucepan or in the microwave until it is completely liquid and bubbling.
- Blend the eggs yolks, lemon juice, and seasonings for several seconds, then slowly drizzle the warm, melted butter into the blender while it is still operating. (Once the butter has been added to the blender, the mixture should quickly develop a smooth, creamy consistency. It if is too thick, add a tablespoon of warm water and blend for another couple of seconds).
- Taste the sauce and add additional lemon juice, salt, or cayenne pepper, as desired. Pour the sauce into a serving container and set it in lukewarm water until ready to use. (Avoid overly hot water as it will cause the eggs to solidify).
- When the cooking time is complete, remove the salmon from the oven and serve immediately with roasted asparagus, broccoli, or your choice of sides.
- Drizzle some warm hollandaise sauce on top, along with the fresh chives right before serving. Enjoy!
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 225Total Fat: 24gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 184mgSodium: 154mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 2g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Special Dinner!
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to create a menu for a special meal or dinner party:
- Appetizer: Quick & Easy White Bean Dip with Seasoned Pita Chips
- Soup: Instant Pot Garden Vegetable Soup
- Salad: Classic Caprese Salad with Balsamic Glaze
- Side Dish: Tri-Color Roasted Rosemary Potatoes
- Beverage: Lemon Herb Vodka Spritzer
- Dessert: Mini Blueberry Cheesecakes with Crumble Topping
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.