Herb-Crusted Salmon with Jammy Eggs on Toasted Ezekiel

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Salmon with Jammy Eggs on Toasted Ezekiel

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon with Jammy Eggs on Toasted Ezekiel

Enjoy a sophisticated twist on a breakfast-for-dinner favorite. Tender, herb-crusted salmon pairs beautifully with jammy eggs and is served atop a perfectly toasted slice of Ezekiel bread, making for a dish that delights with its savory flavors and vibrant textures.

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NUTRITION

426kcal
Protein
35.1g
Fat
24.5g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

1 large Egg

1 slice Ezekiel Bread

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Fresh Parsley

1 teaspoon Lemon Zest

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PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

    Pat the salmon dry and season with lemon zest and chopped parsley. Allow the herbs to adhere to the surface of the fish.

  • 3

    Place the salmon skin-side down in the skillet and cook for about 3-4 minutes until a crust forms. Flip and cook the other side for an additional 3-4 minutes until done.

  • 4

    In a separate small pan, prepare jammy eggs by gently simmering water; add the egg and cook for 6-7 minutes for a soft yolk. Remove the egg and shock in cold water.

  • 5

    Toast the slice of Ezekiel bread until lightly crisp.

  • 6

    Assemble the dish by placing the toasted Ezekiel on a plate, topping it with the herb-crusted salmon, and finishing with the jammy egg sliced in half.

  • 7

    Garnish with extra parsley if desired and serve immediately.

Herb-Crusted Salmon with Jammy Eggs on Toasted Ezekiel

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Salmon with Jammy Eggs on Toasted Ezekiel

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon with Jammy Eggs on Toasted Ezekiel

Enjoy a sophisticated twist on a breakfast-for-dinner favorite. Tender, herb-crusted salmon pairs beautifully with jammy eggs and is served atop a perfectly toasted slice of Ezekiel bread, making for a dish that delights with its savory flavors and vibrant textures.

NUTRITION

426kcal
Protein
35.1g
Fat
24.5g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

1 large Egg

1 slice Ezekiel Bread

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Fresh Parsley

1 teaspoon Lemon Zest

PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

    Pat the salmon dry and season with lemon zest and chopped parsley. Allow the herbs to adhere to the surface of the fish.

  • 3

    Place the salmon skin-side down in the skillet and cook for about 3-4 minutes until a crust forms. Flip and cook the other side for an additional 3-4 minutes until done.

  • 4

    In a separate small pan, prepare jammy eggs by gently simmering water; add the egg and cook for 6-7 minutes for a soft yolk. Remove the egg and shock in cold water.

  • 5

    Toast the slice of Ezekiel bread until lightly crisp.

  • 6

    Assemble the dish by placing the toasted Ezekiel on a plate, topping it with the herb-crusted salmon, and finishing with the jammy egg sliced in half.

  • 7

    Garnish with extra parsley if desired and serve immediately.