Description
A delightful breakfast dish featuring pan-seared salmon paired with vibrant asparagus and creamy scrambled eggs, perfect for any occasion.
Ingredients
Scale
- 2 salmon fillets
- 1 bunch of asparagus
- 4 eggs
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- In a medium-sized pan, heat 2 tablespoons of olive oil over medium heat.
- Season the salmon fillets with salt and pepper on both sides. Place the salmon skin-side down in the pan.
- Cook for about 4-5 minutes, then flip and cook for an additional 4-5 minutes, or until the salmon is cooked through and flakes easily with a fork.
- In the same pan, add the asparagus to the side and sauté for about 3-4 minutes, until it’s tender yet still crunchy.
- In a bowl, beat the 4 eggs with a pinch of salt. Pour the eggs into the pan, and gently scramble them until fully cooked, which should take about 2-3 minutes.
- Plate the salmon alongside the sautéed asparagus and fluffy scrambled eggs, garnishing with lemon wedges. Squeeze lemon juice over the salmon and serve immediately.
Notes
For perfectly cooked salmon, aim for an internal temperature of 145°F. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 300mg