This nutrient-dense breakfast or lunch plate is loaded with omega-3-rich salmon, a perfectly cooked sunny-side-up egg, creamy avocado, sautéed mushrooms, and wilted spinach. Simple, satisfying, and packed with protein and healthy fats.
INGREDIENTS :
For the Salmon:
4 salmon fillets (5–6 oz each)
1 tbsp olive oil
½ tsp sea salt
½ tsp black pepper
½ tsp garlic powder
For the Vegetables:
8 oz cremini mushrooms, sliced
4 cups fresh spinach
1 tbsp olive oil
Salt and pepper to taste
For the Eggs & Avocado:
4 large eggs
2 ripe avocados, diced
Fresh cracked black pepper
Pinch of sea salt
DIRECTIONS :
Season salmon fillets with salt, pepper, and garlic powder.
Heat a skillet over medium heat with olive oil.
Cook salmon for 4–5 minutes per side until lightly golden and flaky.
Remove salmon and keep warm.
In the same skillet, sauté mushrooms for 5–6 minutes until browned and tender.
Add spinach and cook for 1–2 minutes until wilted.
In a separate pan, fry eggs sunny-side up until whites are set and yolks remain runny.
Dice the avocado and lightly season with salt and black pepper.
Arrange salmon, mushrooms, spinach, avocado, and egg on serving plates.
Serve immediately while warm.
Prep Time: 10 mins
Cooking Time: 15 mins
Total Time: 25 mins
Kcal: ~560 per serving
Servings: 4
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