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- 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
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.