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Salmon Breakfast Bake

Prep: 5 min
Cook: 30 min
Total: 35 min

Ingredients for 4 servings

  • 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.