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Crispy Skin Salmon with Béarnaise Sauce

Full recipe at paleomg.com

  • 2 tablespoons melted ghee
  • 1 bundle of asparagus, end cut off
  • 1/4 teaspoon garlic powder
  • pinch of salt
  • 4 cups spinach
  • 1 tablespoon ghee
  • 4 salmon filets (1-1 1/2 pounds)
  • pinch of salt
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1 medium shallot, sliced
  • 1/2 teaspoon salt
  • dash of black pepper
  • 1/2 cup melted butter or ghee
  • 1 tablespoon finely chopped fresh tarragon

Made with ❤️ in Co. Wicklow, Ireland 🇮🇪

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