Pan-Seared Salmon with Creamy Avocado & Poached Eggs
A symphony of textures and flavors! Flaky pan-seared salmon meets the richness of creamy avocado, perfectly complemented by delicate poached eggs. A touch of fresh herbs elevates this elegant and macro-friendly breakfast.
Macros per serving
Estimated calorie contribution from protein, carbohydrates and fats.
Ingredients
Salmon fillet, skin on100g · Sustainably sourced
Large eggs2 · Free-range
Avocado50g · Ripe
Whole-wheat sourdough bread30g · Thinly sliced
Fresh dill5g · Chopped
Olive oil5g · Extra virgin
Lemon juice5ml · Freshly squeezed
Method
- 1
Season salmon with salt and pepper. Heat olive oil in a non-stick pan over medium-high heat.
- 2
Sear salmon skin-side down for 3-4 minutes until crispy, then flip and cook for another 2-3 minutes until cooked through.
- 3
Poach eggs: Bring a pot of water to a gentle simmer. Crack each egg into a small bowl. Swirl the water and gently slide the eggs in. Cook for 3-4 minutes for a runny yolk.
- 4
Mash avocado with lemon juice and a pinch of salt. Toast the sourdough bread.
- 5
Assemble: Spread avocado on toast. Top with salmon, poached eggs, and fresh dill. Serve immediately.
Nutrition per serving
Nutrition per 100 g
Reference values for the main ingredients used in this recipe.
| Ingredient | kcal | Protein | Carbs | Fats |
|---|---|---|---|---|
| Salmon fillet | 208 | 20 g | 0 g | 13 g |
| Egg | 143 | 12 g | 1 g | 10 g |
| Avocado | 160 | 2 g | 9 g | 15 g |
| Whole-wheat sourdough bread | 247 | 9 g | 48 g | 2 g |
| Olive oil | 884 | 0 g | 0 g | 100 g |
