- 10 oz wild salmon fillet

- Sea salt

- Pepper

- 5 eggs

- 2 egg whites

- 8 tbsp coconut milk (low fat)

- 2 tsp avocado oil

- 1 tbsp garlic

- 1½ cups asparagus

- 1 tsp sage

- 1 tsp dried thyme

- 1 cup red onion

- ⅔ cup bell pepper

✳Steps:

1️⃣ Set oven to 420°F / 215°C / Gas 7.

2️⃣ Season salmon fillets with sea salt & pepper.

3️⃣ 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 - 8 minutes. Remove from the oven.

4️⃣ Reduce heat in the oven to 350°F / 180°C / Gas 4.

5️⃣ Using the same skillet, set it on medium heat. Add garlic and asparagus, and cook for 3 - 5 minutes, then add sage and dried thyme and continuing stirring and mixing everything together.

6️⃣ Whisk together the eggs, egg whites and coconut milk together. Flake the baked salmon with a fork and remove the skin.

7️⃣ To the skillet add the baked salmon, then red onions and bell peppers. Pour in the egg mixture.

8️⃣ Sprinkle sea salt & pepper on top. Then bake for 15 - 20 minutes until the top is golden brown and the egg is cooked through.

9️⃣ Allow to slightly cool, then enjoy! I enjoy mine with toasted sourdough bread, avocado with sea salt & pepper and roasted tomato.

✴Nutrition:

Approx macros for 1 of 4 equal servings: Calories 386, Carbs 9g, Fat 17g, Protein 42g, Sugar 3g, Fiber 3g