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Salmon and Eggs

Salmon and Eggs
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Protein-packed Salmon and Eggs is a nutritious and delicious breakfast that combines the rich, savory flavor of perfectly cooked salmon with fluffy, creamy eggs. Ready in under 20 minutes, this meal is loaded with high-quality protein, heart-healthy omega-3s, and essential vitamins and minerals, making it perfect for energizing your morning whether on-the-go or for a relaxed brunch.

Ingredients

Scale

Main Ingredients

  • 1 Fresh Salmon Fillet (approx. 4–6 oz)
  • 2–3 Eggs (farm-fresh recommended)
  • 1–2 tbsp Olive Oil or Butter (for cooking)
  • 1 tsp Lemon Juice (freshly squeezed)
  • 1–2 tbsp Fresh Herbs (Dill or Chives, finely chopped)
  • Salt and Pepper (to taste)

Instructions

  1. Prepare the Salmon: Pat the salmon fillet dry with paper towels. Season both sides with salt and pepper. Heat olive oil or butter in a skillet over medium heat. Cook the salmon for 3-4 minutes on each side until flaky and cooked through. Remove from the pan and keep warm.
  2. Cook the Eggs: Lower the heat to low. Add a little more olive oil or butter if the pan is dry. Whisk the eggs lightly if scrambling or crack them gently into the pan for fried eggs. Cook gently, stirring occasionally for scramble or letting the whites set for fried eggs, until eggs reach your preferred consistency.
  3. Combine and Season: When the eggs are nearly done, flake the salmon into bite-sized pieces and fold them into the eggs. Squeeze fresh lemon juice over the mixture, sprinkle with chopped fresh herbs, and season with additional salt and pepper if needed. Serve immediately.

Notes

  • Use fresh salmon for best flavor and texture; frozen can be used if necessary but may alter the taste.
  • Avoid overcooking eggs to maintain a soft, creamy texture.
  • Cook eggs over low heat for the best silky consistency without rubberiness.
  • Preheat your pan to ensure even cooking and prevent sticking.
  • Season gradually and taste as you go to avoid overpowering the natural flavors.
  • Variations include using smoked salmon, adding veggies like spinach or tomatoes, making it dairy-free with coconut oil, adding spice with red pepper flakes, or serving over avocado for a low-carb option.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Freeze cooked salmon separately for up to 3 months; avoid freezing cooked eggs for best texture.
  • Reheat gently over low heat or in short microwave bursts, stirring for even warming.

Nutrition

Find it online: https://deliceflash.com/salmon-and-eggs/