embracing nutrition and functional medicine

SALMON AND EGG BAKE

Salmon and egg bake

Preparation Time

10 minutes

Cooking Time

50 minutes

Servings

Serves 4

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Ingredients

  • 10 oz. (280g) salmon fillets
  • 2 tsp. coconut oil
  • 5 eggs
  • 2 egg whites
  • ½ cup (120ml) almond milk
  • 2 cloves garlic, minced
  • 7 oz. (200g) asparagus, chopped
  • 1 tsp. oregano
  • 1 tsp. thyme
  • 1 small onion, cut to wedges
  • 1 bell pepper, sliced

Method

Heat oven to 420F (215C). Season the salmon fillets with salt & pepper.

Heat 1 tsp. of oil in a pan over high heat, and fry the salmon fillets skin side up for about 2 minutes, then place on a baking tray and broil in the oven for another 8 minutes. Remove from the oven and set aside.

Reduce the oven heat to 350F (180C).

In the same pan, add the remaining 1 tsp. of oil and cook the garlic and asparagus, on medium heat for 5 minutes. Season oregano and thyme, and mix well.

Whisk together the eggs, egg whites and milk, adding in a pinch of salt.

Flake the baked salmon into a baking dish, add the onion and pepper, then pour in the egg mixture.

Bake for 30-35 minutes or until eggs are set and browned.

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