Description

Indulge in a nourishing and vibrant meal with this Pan-Seared Salmon with Asparagus and Scrambled Eggs Recipe. Perfectly cooked salmon, tender asparagus, and creamy scrambled eggs create a delightful balance of flavors and textures that is both satisfying and nutritious. This dish is quick to prepare, making it ideal for busy weeknights or casual gatherings. With a rich source of protein, vitamins, and healthy fats, it’s a wholesome choice for any time of day. Serve it warm or chilled alongside fresh greens or whole grains for added nutrition. Elevate your dining experience with this colorful plate that’s as beautiful as it is delicious!

Ingredients

Scale

1 salmon fillet
1 tsp olive oil
Salt & pepper to taste
1 cup asparagus spears, trimmed
1 cup cherry tomatoes
1 cup button mushrooms
2 eggs
1 tsp butter
1 garlic clove, minced
1 tbsp milk (optional, for creaminess)

Cook Mode Prevent your screen from going dark

Instructions

In a skillet over medium heat, sauté cherry tomatoes with olive oil, salt, and pepper until softened. Set aside.
Season the salmon with salt and pepper. Heat olive oil in a skillet and cook the salmon skin-side down for 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 3-4 minutes until bright green and tender-crisp.
In a small skillet, melt butter, add minced garlic, and sauté mushrooms for 4-5 minutes until browned. Season with salt and pepper.
Whisk eggs with salt and pepper (add milk if desired). Melt butter in a pan over low heat; gently cook the eggs while stirring until soft and creamy.
Arrange the salmon, asparagus, mushrooms, scrambled eggs, and roasted tomatoes on a plate to serve.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main
Method: Sautéing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 4g
Sodium: 620mg
Fat: 28g
Saturated Fat: 7g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 40g
Cholesterol: 290mg