This makes 2 total servings of Salmon with Tarragon Dill Cream Sauce. Each serving comes out to be 469 Calories, 40g Fats, 1.5g Net Carbs, and 22.5g Protein.

The Preparation

Salmon Filets
1 1/2 lb. Salmon Filet
3/4-1 tsp. Dried Tarragon
3/4-1 tsp. Dried Dill Weed
1 tbsp. Duck Fat
Salt and Pepper to Taste
Cream Sauce
2 tbsp. Butter
1/4 cup Heavy Cream
1/2 tsp. Dried Tarragon
1/2 tsp. Dried Dill Weed
Salt and Pepper to Taste
The Execution

Slice the salmon in half to create 2 filets. Season meat of fish with spices and skin side with salt and pepper.
Heat 1 tbsp. duck fat in a ceramic cast iron skillet over medium heat. Once hot, add salmon skin side down.
Allow salmon to cook for 4-6 minutes while skin crisps up. Once the skin is crisp, reduce to low heat and flip salmon.
Cook salmon until done-ness you want is achieved. Generally about 7-15 minutes over low heat.
Remove salmon from the pan and set aside. Add butter and spices to the pan and let brown. Once browned, add cream mix together. Serve sauce on top of salmon.