Description
Start your day on a delightful note with this nourishing pan-seared salmon recipe, paired with sautéed asparagus and fluffy scrambled eggs.
Ingredients
Scale
- 2 salmon fillets (around 6 oz each)
- 1 bunch of asparagus, trimmed
- 4 large eggs
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon lemon juice (optional)
- Fresh herbs (like dill or parsley) for garnish (optional)
Instructions
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the salmon fillets with salt and pepper.
- Place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes until golden brown. Flip the fillets and cook for another 3-4 minutes until cooked through.
- Remove the salmon and set aside. In the same pan, add another tablespoon of olive oil and sauté the asparagus for 3-5 minutes until tender but still crisp.
- Whisk the eggs with a pinch of salt and pepper. Pour the eggs into the pan with the asparagus, stirring gently until just set.
- Plate the salmon alongside the asparagus and scrambled eggs. Drizzle with lemon juice and garnish with fresh herbs if desired.
Notes
For the best flavor, opt for wild-caught salmon. Avoid overcooking the salmon to maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 370mg