Set oven to 420F.
Season salmon fillets with sea salt & pepper.
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.
Reduce heat in the oven to 350F.
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.
Whisk together the eggs, egg whites and coconut milk together. Flake the baked salmon with a fork and remove the skin.
To the skillet add the baked salmon, then red onions and bell peppers. Pour in the egg mixture.
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.
Allow to slightly cool, then enjoy!
I enjoy mine with toasted sourdough bread, avocado with sea salt & pepper and roasted tomato.