Ingredients

The following ingredients have 2 Servings
  • 8 ounces salmon filet
  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter (or ghee)
  • garlic pepper (or sea salt and ground pepper)
  • 4 ounces lump crab meat
  • 12 spears fresh asparagus (steamed)
  • 4 Tablespoons Béarnaise sauce
  • chopped tarragon or parsley to garnish

Instruction

  • Make your Easy Blender Béarnaise Sauce and set it aside.
  • Heat the butter and olive oil in a cast iron skillet over medium-high heat. Season both sides of the salmon filets with garlic pepper, then place in the hot skillet.
  • Cook skin side up for 4 to 5 minutes, flip over and cook for an additional 4 to 5 minutes until salmon is cooked through. If using a thermometer, cook until center reaches 135 degrees.
  • Divide steamed asparagus between two plates and top with the grilled salmon.
  • Remove excess oil from the skillet and add the crab meat. Cook for one to two minutes until the crab is heated through.
  • Divide the crab meat over the salmon.
  • Drizzle with sauce, sprinkle with tarragon and serve.