Description
Enjoy this nourishing pan-seared salmon with asparagus and scrambled eggs recipe that’s perfect for lunch or dinner. Try it today!
Ingredients
Scale
- 1 salmon fillet
- 1 tsp olive oil
- Salt & pepper to taste
- 1 cup asparagus spears, trimmed
- 1 tsp olive oil
- Pinch of salt
- 1 cup button mushrooms
- 1 tsp butter
- 1 garlic clove, minced
- Salt & pepper to taste
- 1 cup cherry tomatoes
- 1 tsp olive oil
- Pinch of salt & pepper
- 2 eggs
- 1 tbsp milk (optional)
- 1 tsp butter
- Salt & pepper to taste
Instructions
- Sauté cherry tomatoes in olive oil with salt and pepper until softened; set aside.
- Season the salmon fillet with salt and pepper, then pan-sear it skin-side down in olive oil for about 4-5 minutes. Flip and cook for an additional 3-4 minutes until fully cooked.
- In another skillet, sauté asparagus with olive oil and salt for about 3-4 minutes until bright green.
- Cook mushrooms with minced garlic in butter until browned; season with salt and pepper.
- Whisk eggs with milk (optional), salt, and pepper. Cook gently over low heat while stirring until soft and creamy.
- Plate the salmon with asparagus, garlic mushrooms, scrambled eggs, and roasted tomatoes for a colorful presentation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 520
- Sugar: 4g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 410mg