Salmon & Asparagus Breakfast Bake
35 min416 kcal each
Seared, flaked salmon baked into a coconut-milk egg custard with asparagus, red onion, peppers, sage and thyme. An omega-3 breakfast that reheats beautifully.
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Plan this recipeIngredients
for 3 servings- Salmon fillet, wild284 g
- Eggs5 piece
- Egg whites2 piece
- Coconut milk, canned120 ml
- Avocado oil2 tsp
- Garlic3 clove
- Asparagus200 g
- Red onion115 g
- Mixed bell peppers100 g
- Dried sage1 tsp
- Dried thyme1 tsp
- Salt1 pinch
- Black pepper1 pinch
Method
Prep 5 min · cook 30 min- Heat the oven to 215 °C. Season the salmon with salt and pepper.
- Sear the salmon skin-side up in an oiled ovenproof pan over high heat for 2 minutes a side, then transfer to a tray and bake for 6–8 minutes. Lower the oven to 175 °C.
- In the same pan over medium heat, cook the garlic and chopped asparagus for 3–5 minutes, then stir in the sage and thyme.
- Whisk the eggs, egg whites and coconut milk. Flake the salmon, discarding the skin.
- Add the salmon, onion and peppers to the pan, pour over the eggs, season and bake for 15–20 minutes until golden and set.
- Keeps 3 days in the fridge. Reheat slices for 60 seconds.
Nutrition
per servingCal
416
Protein
37g
Carbs
11g
Fat
25g
Of 4.8g of sugar per serving, 0g is added sugar.
Of 25g of fat per serving, 12g is saturated.
