January 24, 2020
Foodie Friday: Salmon Breakfast Bake
Happy Foodie Friday! Because who doesn't LOVE 😍 Brunch! Salmon Breakfast Bake.
✴Ingredients Serves 4:
- 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
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