Keto Salmon with Asparagus and Hollandaise

Ingredients

• 4 6oz Salmon Fillets
• about 450 g Asparagus
• 0.5 cup Butter
• 2 tablespoons Lemon Juice
• 0.5 teaspoon Dijon Mustard
• 0.25 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 2 tablespoons Aquafaba (chickpea brine)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Snap off the woody ends from the about 450 g of asparagus. Discard the woody ends. Season the asparagus with 0.125 teaspoon of salt and 0.125 teaspoon of black pepper.
2. 2Season the 4 6oz salmon fillets with the remaining 0.125 teaspoon of salt and 0.125 teaspoon of black pepper.
3. 3Heat a 25.4 cm or 30.48 cm skillet over medium-high heat (approximately 190.6°C / 190°C). Once hot, place the 4 6oz salmon fillets skin-side down in the skillet and sear for 4 to 5 minutes, until the skin is crispy and golden brown. Flip the fillets and cook for another 2 to 3 minutes, or until the internal temperature reaches 63°C when measured with a meat thermometer at the thickest part.
4. 4While the salmon cooks, steam the about 450 g of asparagus in a steamer basket over boiling water, or roast it in a preheated oven at about 205°C (200°C) for 5 to 7 minutes, until the spears are tender-crisp and bright green.
5. 5To make the hollandaise sauce, melt the 0.5 cup of butter in a small saucepan over low heat (approximately 93.33°C / 93°C). Remove the saucepan from the heat. Gradually whisk in the 2 tablespoons of aquafaba, 2 tablespoons of lemon juice, and 0.5 teaspoon of Dijon mustard until the sauce is smooth and emulsified.
6. 6Serve the cooked 4 6oz salmon fillets immediately with the tender about 450 g of asparagus spears. Drizzle the prepared hollandaise sauce generously over the salmon and asparagus.

Substitutions

Related Guides