1. Preheat oven to broil. Place rack as high as possible.
2. Arrange baby broccoli, baby cauliflower and shallot on a baking sheet. Drizzle with half the olive oil. Season with salt and pepper. Mix well.
3. Place 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.
4. Remove from oven. Set aside.
5. To prepare the sauce, add cold butter, egg yolks, half the lemon juice, salt and pepper to a heavy-bottomed saucepan.
6. Cook over medium heat. Whisk continuously. It is very important that the sauce does not boil. Cook until thick and creamy.
7. Remove from heat. Pour immediately into a saucepan to prevent the sauce from splitting.
8. Serve sheet pan of roasted baby vegetables and salmon and drizzle with hollandaise sauce to taste.
9. Serve and enjoy!

Chef’s secret

Cook the fish for 10 minutes per inch of thickness.