YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Seared Salmon
Pan-seared salmon fillet served alongside a fluffy egg white scramble loaded with sautéed spinach and peppers, finished with a slice of creamy avocado.
INGREDIENTS
3 oz Wild Atlantic Salmon
0.6 cup Egg Whites
2 cups Baby Spinach
0.5 cup chopped Red Bell Pepper
2 tsp Avocado Oil
30g fresh Avocado
PREPARATION
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat one teaspoon of avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4-5 minutes until golden brown, then flip and cook for another 3-4 minutes until cooked through.
Remove the salmon from the pan and set aside.
In the same skillet, add the remaining teaspoon of avocado oil and sauté the diced red bell peppers for 3 minutes until slightly softened.
Add the baby spinach to the pan and cook until just wilted.
Pour the egg whites over the vegetables and stir gently with a spatula until the eggs are fully cooked and fluffy.
Plate the veggie scramble alongside the seared salmon and top with fresh avocado slices.