Description
Creamy scrambled eggs paired with tender pan-seared salmon, brightened with fresh dill and a squeeze of lemon for a quick, elegant breakfast or brunch.
Ingredients
- Salmon fillet: 2 pieces, about 4 ounces each
- Eggs: 4 large
- Butter: 2 tablespoons
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon, freshly ground
- Fresh dill: 1 tablespoon, chopped
- Lemon juice: 1 teaspoon
Instructions
- Preheat Your Equipment: Set a nonstick skillet over medium heat and melt 1 tablespoon of butter until foamy.
- Combine Ingredients: Crack the eggs into a bowl, add a pinch of the salt and the black pepper, then whisk until pale and slightly frothy.
- Prepare Your Cooking Vessel: Pat the salmon dry and season lightly with salt. Place fillets skin side down in the hot skillet and cook for 3 to 4 minutes per side until just opaque and flaky. Transfer to a warm plate.
- Assemble the Dish: Add the remaining 1 tablespoon of butter to the skillet. Reduce heat to low and pour in the whisked eggs.
- Cook to Perfection: Stir slowly with a spatula, scraping the bottom and folding the curds until the eggs are soft and creamy, 2 to 3 minutes.
- Finishing Touches: Squeeze the lemon juice over the salmon. Stir the chopped dill into the eggs and adjust seasoning with salt and pepper to taste.
- Serve and Enjoy: Plate the salmon beside the eggs, garnish with extra dill if desired, and serve immediately.
Notes
- Room-temperature salmon: Let salmon rest at room temperature for 15 minutes before cooking for even doneness.
- Gentle heat for eggs: Keep the heat low so the eggs stay soft and custardy.
- Season at the end: Add fresh herbs just before serving to preserve brightness.
- Crisp skin option: If your salmon has skin, press gently with a spatula for extra crispness.
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 285 mg