YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Sautéed Spinach and Seared Salmon
A nutrient-packed breakfast featuring creamy scrambled eggs paired with a bed of lightly sautéed spinach and a perfectly seared salmon fillet. This bright and savory dish offers a delightful balance of textures and flavors, making it a wholesome start to your day.
INGREDIENTS
3 large Eggs
3 ounces Salmon Fillet
1 cup Spinach (raw)
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Pat the salmon fillet dry and season lightly with salt and pepper.
Heat a non-stick pan over medium-high heat and add half the olive oil. Sear the salmon for about 2-3 minutes per side until cooked through. Remove from the pan and set aside.
In the same pan, add the remaining olive oil and the spinach. Sauté the spinach for about 1-2 minutes until just wilted. Transfer the spinach to a plate.
Crack the eggs into a bowl, season with a pinch of salt and pepper, and whisk until evenly combined.
Lower the heat to medium and pour the eggs into the pan. Gently stir and scramble the eggs until they are softly curdled and just set.
Plate the scrambled eggs alongside the sautéed spinach, and top or serve with the seared salmon on the side. Enjoy a warm, balanced breakfast!