Easy Salmon Breakfast Power Plate with Eggs & Avocado
A nourishing breakfast plate featuring pan-seared salmon, creamy scrambled eggs, and sliced avocado. Packed with protein, healthy fats, and flavor, it’s perfect for a filling morning meal or brunch.
Equipment
- skillet nonstick or well-seasoned
- spatula
- bowl for whisking eggs
- knife for slicing avocado
- cutting board
Ingredients
- 2 salmon fillets
- 4 large eggs
- 1 ripe avocado, sliced
- 2 tbsp milk or cream
- 2 tbsp olive oil or butter
- salt and freshly cracked black pepper to taste
- 2 tbsp green onions, finely chopped
- 1/2 tsp smoked paprika (optional)
Instructions
- Pat salmon dry and season with salt, pepper, and smoked paprika if using.
- Heat 1 tbsp oil or butter in a skillet over medium-high heat. Sear salmon skin-side down 4–5 minutes, flip, and cook 3–4 minutes until fully cooked. Remove and set aside.
- Whisk eggs with milk or cream and a pinch of salt and pepper.
- Reduce heat to low, add remaining oil/butter, pour in eggs, and stir slowly to cook gently.
- Continue stirring until eggs are softly set but still creamy. Remove from heat just before fully cooked.
- Slice the avocado into even pieces, optionally adding lemon juice to prevent browning.
- Arrange salmon fillets, scrambled eggs, and avocado slices on a plate.
- Garnish with chopped green onions and freshly cracked black pepper. Serve immediately.
Notes
Use fresh or thawed salmon, and opt for wild-caught for best flavor. Cook eggs gently over low heat to keep them creamy. Swap milk or cream for plant-based milk for a dairy-free version. Season in layers to build flavor and avoid overcooking salmon.
Nutrition
Calories: 420kcalCarbohydrates: 6gProtein: 32gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 390mgSodium: 320mgPotassium: 850mgFiber: 4gSugar: 1gVitamin A: 1000IUVitamin C: 12mgCalcium: 80mgIron: 2.5mg
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