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Home > Recipes > Salmon Breakfast Bake
Author:

Kevin Curry

Salmon Breakfast Bake

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Salmon Breakfast Bake

Ingredients for 4 servings

* Optional Substitution Note

  • 10oz wild caught salmon filets
  • sea salt & pepper to taste
  • 5 eggs
  • 2 egg whites
  • 8 tablespoons (1/2 cup) coconut milk
  • 2 teaspoons avocado oil
  • 1 tablespoon garlic, minced
  • 1 1/2 cups chopped asparagus spears
  • 1 teaspoon sage
  • 1 teaspoon dried thyme
  • 1 cup red onion slices
  • 2/3 cup diced colorful bell peppers
  • pinch of sea salt & pepper

Steps

Step 1

Set oven to 420F.

Step 2

Season salmon fillets with sea salt & pepper.

Step 3

Set a nonstick skillet on high heat. Once it’s hot, spray the skillet with a little avocado oil, then add the salmon fillets skin side up. Sear on each side for 2 minutes, then place the fillets on a baking tray and bake for 6 to 8 minutes.

Step 4

Reduce heat in the oven to 350F.

Step 5

Using the same skillet, set it on medium heat. Add garlic and asparagus, and cook for 3 to 5 minutes, then add sage and dried thyme and continuing stirring and mixing everything together.

Step 6

Whisk together the eggs, egg whites and coconut milk together. Flake the baked salmon with a fork and remove the skin.

Step 7

To the skillet add the baked salmon, then red onions and bell peppers. Pour in the egg mixture.

Step 8

Sprinkle sea salt & pepper on top. Then bake for 15 to 20 minutes until the top is golden brown and the egg is cooked through.

Step 9

Allow to slightly cool, then enjoy!

Step 10

I enjoy mine with toasted sourdough bread, avocado with sea salt & pepper and roasted tomato.

Salmon Breakfast Bake

Kevin Curry


Prep 5min
Cook 30min
Total 35min

Category Seafood
Calories 386

  • 10oz wild caught salmon filets
  • sea salt & pepper to taste
  • 5 eggs
  • 2 egg whites
  • 8 tablespoons (1/2 cup) coconut milk
  • 2 teaspoons avocado oil
  • 1 tablespoon garlic, minced
  • 1 1/2 cups chopped asparagus spears
  • 1 teaspoon sage
  • 1 teaspoon dried thyme
  • 1 cup red onion slices
  • 2/3 cup diced colorful bell peppers
  • pinch of sea salt & pepper

  1. Set oven to 420F.

  2. Season salmon fillets with sea salt & pepper.

  3. Set a nonstick skillet on high heat. Once it’s hot, spray the skillet with a little avocado oil, then add the salmon fillets skin side up. Sear on each side for 2 minutes, then place the fillets on a baking tray and bake for 6 to 8 minutes.

  4. Reduce heat in the oven to 350F.

  5. Using the same skillet, set it on medium heat. Add garlic and asparagus, and cook for 3 to 5 minutes, then add sage and dried thyme and continuing stirring and mixing everything together.

  6. Whisk together the eggs, egg whites and coconut milk together. Flake the baked salmon with a fork and remove the skin.

  7. To the skillet add the baked salmon, then red onions and bell peppers. Pour in the egg mixture.

  8. Sprinkle sea salt & pepper on top. Then bake for 15 to 20 minutes until the top is golden brown and the egg is cooked through.

  9. Allow to slightly cool, then enjoy!

  10. I enjoy mine with toasted sourdough bread, avocado with sea salt & pepper and roasted tomato.


Nutrition per serving

Calories386cal
Protein42g
Fats17g
Carbs9g
Fiber3g
Sugar3g
0
(Based on 0 reviews)

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Details

Prep 5min
Cook 30min
Total 35min

Nutrition per serving

Calories386cal
Protein42g
Fats17g
Carbs9g
Fiber3g
Sugar3g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!