Salmon with Asparagus & Quick Blender Hollandaise

An easy but impressive dish, this low-carb salmon with quick blender Hollandaise sauce and asparagus is a fabulous dinner that’s packed with healthy fats. The creamy hollandaise sauce is 100% foolproof and goes perfectly with the fatty salmon and the crisp asparagus. I choose to use a blender for making the hollandaise and it turns out perfect every time.

The key is to make sure that your butter is super hot and bubbling so that it cooks the egg yolks and turns them into a thick creamy sauce and not runny, using a blender whips a bit of air into the sauce making it extra silky which I love as well.

Preparation time

Hands-on:    5 minutes
Overall:     15 minutes

Nutritional values (per serving)

Total Carbs	6	grams
Fiber	2.7	grams
Net Carbs	3.3	grams
Protein	30.6	grams
Fat	54.7	grams
of which Saturated	28.9	grams
Energy	632	kcal
Magnesium	56	mg (14% RDA)
Potassium	904	mg (45% EMR)

Macronutrient ratio: Calories from carbs (2%), protein (20%), fat (78%)

Ingredients (makes 2 servings) Salmon & Asparagus:

• 1 tbsp avocado oil, ghee or extra virgin olive oil (15 ml)
• 2 small wild salmon fillets (250 g/ 8.8 oz)
• small bunch asparagus (250 g/ 8.8 oz)

Quick Blender Hollandaise:

• 2 large egg yolks
• 6 tbsp unsalted butter or ghee, melted (85 g/ 3 oz)
• 1 tbsp fresh lemon juice (15 ml)
• salt and pepper, to taste
• pinch of cayenne pepper, garlic powder, onion powder or paprika
• dash of water if too thick

Note: If you need more protein, use larger salmon fillets. Medium 150 g/ 3.5 oz salmon fillets will provide a total of 35 grams per recipe, while large 200 g/ 7.1 oz salmon fillets will provide 45 g per recipe.

Instructions

1. Heat the oil over medium high heat in a cast iron skillet. Season salmon with salt and pepper and place skin side down in the skillet. Sear 4-5 minutes until the salmon easily released from the bottom of the pan.
   
2. Flip and continue to sear another 4-5 minutes until it releases again.
   
3. Flip and place the asparagus in the skillet, cook about 3-4 minutes tossing a few times so each stalk gets a sear on the skillet. Set aside while you make the hollandaise.
   
4. To make the hollandaise sauce, heat the butter over medium heat until melted and bubbling. Take off the heat.
5. Place the egg yolks in a blender with the lemon juice and cayenne. Blend for 30 seconds until yolks are broken down. With the blender running stream in the bubbling butter in a slow steady stream. The sauce should thicken. If it's too thick, add a dash of water and blend again.
6. Season with salt, pepper and cayenne pepper. Pour over the salmon and asparagus.
7. Serve immediately or store in the fridge for up to a day. Hollandaise is best served fresh.

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