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Looks incredible, and I bet it taste incredible too
I hit the salmon with some salt and pepper, then straight to a lightly greased pan.
Once the salmon is ready, I emptied the pan then added some table cream (15%)-not the most keto friendly I know- I added a teaspoon of dijon mustard, and a table spoon of chopped chives.
I let the sauce reduce, then top the salmon.
For the asparagus, it’s olive oil, salt and pepper, and grated parmigiano reggiano, then in a 350F oven for 12 min.
Voilà!
I’m definitely going to have to try that sauce, that looks like a lovely addition. How long did you reduce it?
Hold your nose when you pee!
This looks yummy, OP!
It looks fabulous.
I would use Hollandaise sauce instead , I love it.