Preheat a cast-iron skillet over medium-high heat. Add the avocado oil and allow it to get hot. While you’re waiting, season the salmon fillets with salt and pepper.

Sear the salmon fillets skin side down for 5 minutes or so, or until the salmon can be easily removed from the pan. Flip the salmon fillets, then add the asparagus spears to sear while you cook for an additional 5 minutes.

Heat the ghee in a small pan then remove from the heat. You want it hot enough to bubble so that during the next part of this step the heat will cook the yolks. Add the egg yolks to a blender along with lemon juice, onion powder, cayenne, salt, and pepper. Blend for several seconds, then open the top of the lid and slowly stream the butter in while the blender is still running. It should turn into hollandaise sauce. If it’s too thick then feel free to thin it out with a bit of water.

Serve the seared salmon and asparagus with the hollandaise sauce drizzled on top.