Salmon & Egg Bake


  • 10 ounces (280g) Salmon Fillets
  • 1 Bell Pepper, sliced
  • 1 Small Onion, cut to wedge
  • 1 teaspoon Thyme
  • 1 teaspoon Oregano
  • 7 ounces (200g) Asparagus, chopped
  • 2 Cloves Garlic, minced
  • 1/2 cup (120ml) Almond Milk
  • 2 Egg Whites
  • 5 Eggs
  • 2 teaspoons Coconut oil


  1. 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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