Description
Nourishing Pan-Seared Salmon with Asparagus and Scrambled Eggs is a delightful and wholesome meal that combines the rich flavors of salmon, tender asparagus, and creamy scrambled eggs. This recipe is perfect for both lunch and dinner, providing a satisfying balance of nutrition and taste.
Ingredients
Scale
- 1 salmon fillet
- 1 cup asparagus spears, trimmed
- 1 cup button mushrooms
- 1 cup cherry tomatoes
- 2 eggs
- 1 tsp olive oil
- 1 tsp butter
- 1 garlic clove, minced
- Salt & pepper to taste
Instructions
- Cook the tomatoes: Sauté cherry tomatoes in a skillet over medium heat with olive oil, salt, and pepper until softened.
- Pan-sear the salmon: Season the salmon with salt and pepper, cook skin-side down in olive oil for about 4–5 minutes, then flip and cook for another 3–4 minutes until done.
- Prepare the asparagus: In another pan, sauté asparagus with olive oil and salt until bright green and tender-crisp.
- Cook the mushrooms: Melt butter in a small skillet, add garlic, then sauté mushrooms until browned; season with salt and pepper.
- Make scrambled eggs: Whisk eggs with salt, then gently cook in melted butter over low heat until soft.
- Assemble: Plate the salmon with asparagus, mushrooms, scrambled eggs, and roasted tomatoes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Pan-searing
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 4g
- Sodium: 640mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 40g
- Cholesterol: 270mg