Seared Salmon and Asparagus with Easy Hollandaise

This dinner recipe is as impressive as a restaurant meal, but it’s so easy to put together. So, no excuses for eating out again, we’re dinin...

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This dinner recipe is as impressive as a restaurant meal, but it’s so easy to put together. So, no excuses for eating out again, we’re dining in tonight! The salmon and asparagus spears are seared in a single pan, then the hollandaise is quickly whipped up in a blender. Anyone can make hollandaise using this method, yes that means you. Even if you’ve broken this sauce a million times, you’ll have this on the table in no time.

I chose salmon and asparagus, but you could easily substitute broccoli if you’d prefer that instead. Our keto spin on rice pilaf would go great with this recipe as well. Let me know what you’d pour this sauce on top of in the comments. It’s a great way to add more fat to your meals, and I’m always looking for new ideas!

Yields 2 servings of Seared Salmon and Asparagus with Easy Hollandaise

The Preparation

• 1 tablespoon avocado oil
• 2 (4-oz) wild salmon fillets
• 8 ounces asparagus
• 6 tablespoons clarified butter
• 2 large egg yolks
• 1 tablespoon fresh lemon juice

Seasoning to taste

• Salt
• Pepper
• Cayenne pepper
• Garlic powder
• Onion powder
• Paprika

The Execution

1. Preheat a cast-iron skillet over medium-high heat. Add the avocado oil and allow it to get hot. While you’re waiting, season the salmon fillets with salt and pepper.

2. Sear the salmon fillets skin side down for 5 minutes or so, or until the salmon can be easily removed from the pan. Flip the salmon fillets, then add the asparagus spears to sear while you cook for an additional 5 minutes.

3. Heat the clarified butter in a small pan then remove from the heat. You want it hot enough to bubble so that during the next part of this step the heat will cook the yolks. Add the egg yolks to a blender along with salt, pepper, cayenne, garlic powder, onion powder, and paprika. Blend for several seconds, then open the top of the lid and slowly stream the butter in while the blender is still running. It should turn into hollandaise sauce. If it’s too thick then feel free to thin it out with a bit of water.

4. Serve the seared salmon and asparagus with the hollandaise sauce drizzled on top.

This makes a total of 2 servings of Seared Salmon and Asparagus with Easy Hollandaise. Each serving comes out to be 702.2 Calories, 58.75g Fats, 3.8g Net Carbs, and 42g Protein.

Seared Salmon with Asparagus	Calories	Fats(g)	Carbs(g)	Fiber(g)	Net Carbs(g)	Protein(g)
1 tablespoon avocado oil	121	14	0	0	0	0
8 ounces wild salmon	417	17	0	0	0	62
8 ounces asparagus	50	0.5	9.3	4.5	4.8	5.4
6 tablespoons clarified butter	612	72	0	0	0	0.7
2 large egg yolks	143	9.5	0.7	0	0.7	13
1 tablespoon fresh lemon juice	55	4.5	0.6	0	0.6	2.7
1/8 teaspoon cayenne pepper	3.4	0	1.1	0.1	1	0.1
1/8 teaspoon garlic powder	0.7	0	0.1	0.1	0	0
1/8 teaspoon onion powder	1.3	0	0.3	0	0.3	0.1
1/8 teaspoon paprika	1	0	0.2	0	0.2	0
Totals	1404.4	117.5	12.3	4.7	7.6	84
Per Serving (/2)	702.2	58.75	6.15	2.35	3.8	42

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Print

Seared Salmon and Asparagus with Easy Hollandaise

10 minutes

15 minutes

25 minutes

Yield: 2

Calories per serving: 702.2

Fat per serving: 58.75

The salmon and asparagus spears are seared in a single pan, then the hollandaise is quickly whipped up in a blender.

The Preparation

• 1 tablespoon avocado oil
• 2 (4-oz) wild salmon fillets
• 8 ounces asparagus
• 6 tablespoons clarified butter
• 2 large egg yolks
• 1 tablespoon fresh lemon juice
• Water, if needed
Seasoning to taste
• Salt
• Pepper
• Cayenne pepper
• Garlic powder
• Onion powder
• Paprika

The Execution

1. Preheat a cast iron skillet over medium-high heat. Add the avocado oil and allow it to get hot. While you’re waiting, season the salmon fillets with salt and pepper.
2. Sear the salmon fillets skin side down for 5 minutes or so, or until the salmon can be easily removed from the pan. Flip the salmon fillets then add the asparagus spears to sear while you cook for an additional 5 minutes.
3. Heat the clarified butter in a small pan then remove from the heat. You want it hot enough to bubble so that during the next part of this step the heat will cook the yolks. Add the egg yolks to a blender along with salt, pepper, cayenne, garlic powder, onion powder, and paprika. Blend for several seconds, then open the top of the lid and slowly stream the butter in while the blender is still running. It should turn into hollandaise sauce. If it's too thick then feel free to thin it out with a bit of water.
4. Serve the seared salmon and asparagus with the hollandaise sauce drizzled on top.

Notes

This makes a total of 2 servings of Seared Salmon and Asparagus with Easy Hollandaise. Each serving comes out to be 702.2 Calories, 58.75g Fats, 3.8g Net Carbs, and 42g Protein.

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