Description
Enjoy a deliciously healthy meal with our Nourishing Pan-Seared Salmon with Asparagus and Scrambled Eggs Recipe. 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 cup button mushrooms
- 1 tsp butter
- 1 garlic clove, minced
- 1 cup cherry tomatoes
- 2 eggs
- 1 tbsp milk (optional, for creaminess)
Instructions
- In a skillet over medium heat, sauté cherry tomatoes with olive oil, salt, and pepper until softened and blistered. Set aside.
- Season salmon with salt and pepper. Heat olive oil in a skillet and cook salmon skin-side down for about 4-5 minutes. Flip and cook for another 3-4 minutes until cooked through.
- In another pan, sauté asparagus in olive oil with a pinch of salt for about 3-4 minutes until bright green and tender-crisp.
- In a small skillet, melt butter over medium heat. Add minced garlic and sauté mushrooms for about 4-5 minutes until browned and tender. Season with salt and pepper.
- Whisk eggs with milk (if using), salt, and pepper in a mixing bowl. Melt butter in a pan over low heat. Pour in eggs and stir gently until soft and creamy.
- Arrange salmon, asparagus, mushrooms, scrambled eggs, and roasted tomatoes on a plate. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 3g
- Sodium: 410mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 280mg