Scrambled Eggs with Sautéed Spinach and Seared Salmon

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

Scrambled Eggs with Sautéed Spinach and Seared Salmon

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Seared Salmon

Enjoy a well-balanced breakfast featuring creamy scrambled eggs enhanced with crumbled feta, perfectly paired with lightly seared salmon and vibrant sautéed spinach. Finished with a side of ripe avocado and a slice of whole wheat toast, this dish delivers satisfying flavors while keeping your macros in check.

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NUTRITION

630kcal
Protein
30.4g
Fat
46.6g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (100g total)

1.5 ounces Atlantic Salmon Fillet (42g)

1 cup raw Spinach (30g)

1 tablespoon Olive Oil (14g)

1 ounce Feta Cheese (28g)

1/2 medium Avocado (68g)

1 slice Whole Wheat Bread (28g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add half the olive oil.

  • 2

    Lightly season the salmon fillet with salt and pepper, then sear it in the skillet for about 2-3 minutes per side until it’s just cooked through. Remove from heat and set aside.

  • 3

    In the same skillet, add the remaining olive oil and toss in the spinach. Sauté for 1-2 minutes until wilted, then remove and set aside with the salmon.

  • 4

    In a bowl, whisk together the eggs until smooth. Pour the eggs into the skillet and cook over medium-low heat, gently stirring to form soft curds.

  • 5

    Once the eggs are nearly set, fold in the crumbled feta cheese so it warms through.

  • 6

    Plate the scrambled eggs alongside the seared salmon and sautéed spinach. Add the sliced whole wheat toast on the side and garnish with half an avocado.

  • 7

    Serve immediately and enjoy your balanced breakfast.

Scrambled Eggs with Sautéed Spinach and Seared Salmon

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

Scrambled Eggs with Sautéed Spinach and Seared Salmon

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Seared Salmon

Enjoy a well-balanced breakfast featuring creamy scrambled eggs enhanced with crumbled feta, perfectly paired with lightly seared salmon and vibrant sautéed spinach. Finished with a side of ripe avocado and a slice of whole wheat toast, this dish delivers satisfying flavors while keeping your macros in check.

NUTRITION

630kcal
Protein
30.4g
Fat
46.6g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (100g total)

1.5 ounces Atlantic Salmon Fillet (42g)

1 cup raw Spinach (30g)

1 tablespoon Olive Oil (14g)

1 ounce Feta Cheese (28g)

1/2 medium Avocado (68g)

1 slice Whole Wheat Bread (28g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add half the olive oil.

  • 2

    Lightly season the salmon fillet with salt and pepper, then sear it in the skillet for about 2-3 minutes per side until it’s just cooked through. Remove from heat and set aside.

  • 3

    In the same skillet, add the remaining olive oil and toss in the spinach. Sauté for 1-2 minutes until wilted, then remove and set aside with the salmon.

  • 4

    In a bowl, whisk together the eggs until smooth. Pour the eggs into the skillet and cook over medium-low heat, gently stirring to form soft curds.

  • 5

    Once the eggs are nearly set, fold in the crumbled feta cheese so it warms through.

  • 6

    Plate the scrambled eggs alongside the seared salmon and sautéed spinach. Add the sliced whole wheat toast on the side and garnish with half an avocado.

  • 7

    Serve immediately and enjoy your balanced breakfast.