Lightly rinse the salmon under cold water and pat dry with a paper towel. Brush the salmon with olive oil and top with a dash of the suggested seasonings. Set aside.
Prepare the side dishes of jasmine rice (or couscous), asparagus, and the barnaise sauce. For timing purposes, the rice takes the longest.
Melt 2 tablespoons of butter in a saut pan over medium heat. Season the butter with Old Bay seasoning, add the garlic, and saut the crab meat for two minutes.
Place the crab meat in a bowl, drizzle with olive oil and set aside.
In the same pan, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. When hot, place the salmon fillets (skin side up) in the pan and cook for 6 minutes. Do not disturb.
Flip the fillets over with a spatula and continue cooking for another 3 minutes.
Preheat oven broiler.
If using an oven-proof pan, remove the pan from stove burner and top the fillets with crab meat. [Alternative to using a pan is to use a raised edge baking sheet, lightly greased]
Set the pan under the broiler (about 4) for about 90 seconds to lightly brown the crab meat. Remove the pan from the oven and set aside.
You can either plate the dish individually or serve on a large platter for a group dinner.
Place the fillets on a bed of rice, along with the asparagus spears, and spoon the barnaise sauce generously over the top.
Garnish with lemon slices and enjoy.
