Salmon with Asparagus & Quick Blender Hollandaise


Step 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.

Step 2Flip and continue to sear another 4-5 minutes until it releases again.

Step 3Flip 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.

Step 4 To make the hollandaise sauce, heat the butter over medium heat until melted and bubbling. Take off the heat.

Step 5Place 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.

Step 6Season with salt, pepper and cayenne pepper. Pour over the salmon and asparagus.

Step 7Serve immediately or store in the fridge for up to a day. Hollandaise is best served fresh.