Crispy Skin Salmon with Béarnaise Sauce

Crispy Skin Salmon with Béarnaise Sauce
from PaleOmg

You need 15 Ingredients
Showing 4 out of 8 Steps
  1. While salmon and asparagus cook, place 1 tablespoon in a medium skillet over medium heat, add spinach and a pinch of salt and let cook down until wilted.
  2. Place both of the baking sheet with asparagus and the cast iron skillet under the broiler and let cook for 4-5 minutes, until salmon is cooked through and flaky.
  3. Place a large cast iron skillet over medium-high heat. Let skillet get very hot then add 1 tablespoon of ghee then place pieces of salmon skin side down on the hot skillet. The skin should sizzle as you place it on the pan, that's how you know it's hot enough. Let the salmon cook for 7-8 minutes or until the edges begin to become white and the salmon has cooked halfway through.
  4. Preheat oven to broil. Line a small baking sheet with aluminum foil and place asparagus on the sheet, pour over 1 tablespoon of melted ghee and sprinkle with garlic powder and salt. Toss to coat and then set aside.


I eat paleo. If you did not notice from the blog name, well, that’s understandable. It’s not Pale Omg, like the skin color. I’m usually pretty tan. It’s actually pronounced pay-lee-o.m.g. There ya go, you did it! I just love food.

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