🥗 Protein-Packed Salmon & Veggie Breakfast Plate
Ingredients:
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4 oz (115g) smoked or cooked salmon (grilled, baked, or pan-seared)
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2 large eggs (boiled, scrambled, or poached)
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1 cup baby spinach (or kale)
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½ cup cherry tomatoes, halved
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½ cup zucchini, sliced
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¼ avocado, sliced
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1 tbsp olive oil (or avocado oil)
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1 tbsp fresh lemon juice
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Salt & black pepper, to taste
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Optional: fresh dill, parsley, or chives for garnish
Instructions:
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Cook Veggies: Heat olive oil in a pan, add zucchini slices and cherry tomatoes. Sauté for 4–5 minutes until softened. Add spinach and cook until just wilted. Season with salt and pepper.
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Prepare Eggs: Cook eggs your preferred way (boiled, scrambled, or poached).
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Assemble Plate: On a large plate, arrange sautéed veggies, cooked salmon, eggs, and sliced avocado.
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Finish: Drizzle with lemon juice, sprinkle fresh herbs, and enjoy warm.
✅ Q&A Section
Q: Can I use canned salmon instead of fresh?
A: Yes! Canned salmon (preferably in water) is a budget-friendly and protein-rich option.
Q: What’s the protein content of this dish?
A: Around 35–40g of protein depending on egg size and salmon portion.
Q: Can I meal prep this for the week?
A: Yes. Cook veggies and salmon ahead of time, store in airtight containers, and add fresh avocado/eggs daily for best taste.
Q: What’s a good carb option to add?
A: Whole grain toast, quinoa, or sweet potatoes pair really well for extra energy.
Q: Is this recipe keto-friendly?
A: Yes, it’s naturally low-carb and fits well into a keto or paleo diet.
