- Preheat oven to broil. Place rack as high as possible.
- Arrange baby broccoli, baby cauliflower and shallot on a baking sheet. Drizzle with half the olive oil. Season with salt and pepper. Mix well.
- 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.
- Remove from oven. Set aside.
- To prepare the sauce, add cold butter, egg yolks, half the lemon juice, salt and pepper to a heavy-bottomed saucepan.
- Cook over medium heat. Whisk continuously. It is very important that the sauce does not boil. Cook until thick and creamy.
- Remove from heat. Pour immediately into a saucepan to prevent the sauce from splitting.
- Serve sheet pan of roasted baby vegetables and salmon and drizzle with hollandaise sauce to taste.
- Serve and enjoy!
Chef’s secret
Cook the fish for 10 minutes per inch of thickness.