Salmon with Asparagus & Quick Blender Hollandaise

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Salmon with Asparagus & Quick Blender HollandaisePin recipeFollow us 94.5k

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.

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Hands-on Overall

Nutritional values (per serving)

3.3 grams 2.7 grams 30.6 grams 54.7 grams 28.9 grams 632 calories
Total Carbs6grams
Net Carbs3.3grams
of which Saturated28.9grams
Magnesium56mg (14% RDA)
Potassium904mg (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.

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  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.
    Salmon with Asparagus & Quick Blender 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. Salmon with Asparagus & Quick Blender Hollandaise
  6. Season with salt, pepper and cayenne pepper. Pour over the salmon and asparagus. Salmon with Asparagus & Quick Blender Hollandaise
  7. Serve immediately or store in the fridge for up to a day. Hollandaise is best served fresh. Salmon with Asparagus & Quick Blender Hollandaise
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Lauren Lester
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Lauren Lester

Lauren is the food photographer, recipe developer, and author behind the healthy living website Wicked Spatula.

With a focus on mindful and sustainable living she aspires to show her audience that healthy eating doesn't have to be boring, complicated, or tasteless and that healthy living is all about getting in touch with yourself and your surroundings.

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Comments (1)

Absolutely love love your recipies!