Panko Baked Salmon with Chips and Hollandaise Sauce

Steps

1. Preheat oven to 230°C. Bring a full kettle to the boil. Line two oven trays with baking paper. Pat chips dry, place on prepared tray in a single layer, drizzle with oil and season. Bake (on second highest rack) for about 15 minutes, until almost tender. Turn oven to high grill. Grill chips for about 10 minutes, until golden and crispy. Turn once during grill time to ensure even cooking.
2. Remove woody ends from asparagus and cut in half. Place asparagus and a pinch of salt in a medium, heat-proof bowl and cover with boiling water. Cover with a plate and leave for 5-6 minutes, until bright green and tender. Drain, refresh under cold water and drain again.
3. Roughly tear lettuce. Add lettuce, cherry tomatoes, olive oil and vinegar to bowl with asparagus and toss to combine. Season and set aside.
4. Pat salmon dry, remove any remaining scales or pin bones and cut into 4 pieces. Place on second prepared tray and season. Combine panko breascrumbs and oil in a small bowl.
5. Top salmon with panko crust and bake (on oven rack below chips), for about 8 minutes for medium (depending on thickness), or until cooked to your liking.
6. To serve, divide panko-crusted salmon, chips and asparagus salad between plates. Top with a dollop of Hollandaise sauce.