This crispy pan fried SALMON was perfectly paired with the rich and creamy hollandaise sauce I made. And the bacon wrapped asparagus was a fantastic side!
Season salmon on both sides with SplenDishes Rainbow Lemon Pepper and salt.
Sear salmon skin side up for 3 minutes, then flip and finish cooking another 3-6 minutes, depending on how thick your filet is.
Spoon hollandaise sauce over salmon filets.
Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at SplenDishes.com.
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