Salmon Breakfast Bake
Salmon Breakfast Bake Recipe
- 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.
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