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Author:
Kevin Curry
Salmon Breakfast Bake
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Nutrition per serving
Salmon Breakfast Bake
Ingredients for 4 servings
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
INGREDIENTS
- 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
INSTRUCTIONS
-
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.
