Take the salmon out to acclimatize to room temperature. Put the olive oil, pepper, lemon juice, and garlic mashed with salt into a bowl. Mix together thoroughly.
Preheat the oven to 180°C. Line a baking tray with baking paper and lightly drizzle with the marinade. Place the salmon on the tray and spoon some of the marinade on top. Put a slice of lemon on top.
Roast for around 15-20 minutes depending on how well done you and your guests like your salmon.
We recommend that our fish be cooked relatively briefly so that they remain succulent inside. On account of the origins and methods of production of our fish you need not worry about it being cooked medium like a good steak.
Cook the asparagus in water, checking periodically. Season with salt.
Having carefully separated the yolk from the egg white, put the yolks in a bowl, whisk them to a froth and then continue whisking with the bowl held over a steaming pan of water. Very gradually now, and while continuously whisking, add in the melted butter or, better, clarified butter. Once the mixture holds a ribbon as you lift our the whisk, season with salt and pepper, add lemon juice, and chives to finish.
If the sauce is too thick, you can add a little water, white wine, or wine vinegar.
Break off the woody ends of the asparagus. Add to salted water at a rolling boil and cook for 3 minutes.
Arrange the salmon on a bed of asparagus and pour the hollandaise on top.