Eggs-ellent Salmon Salad


The name may be cheesy, but you won’t be disappointed with this salad! This is a quick and easy protein packed dish that will be your new go to meal.

  • 4oz Salmon Fillet
  • 1 Large Egg
  • 2 cups Greens (I chose Baby Spinach & Baby Kale because I LOVE them)
  • Lemon Pepper Seasoning (to taste)
  • Salt & Pepper (to taste)
  • Juice of a Lemon (optional)
  • 2 Tbsp Olive Oil


|Salmon| Preheat oven to 350 degrees. Season salmon fillet to taste with lemon pepper seasoning, salt and pepper (keep it simple!). Drizzle 1 tbsp olive oil over salmon and place salmon in a foil pocket on a cookie sheet. Bake for 20-25 minutes.

|Over-Easy Egg| Heat 1 tbsp in skillet to medium temperature and crack egg into skillet. Cook 3-5 minutes flipping once. (The longer the egg is cooked the less runny the yoke will be.)

|Assemble Salad| Place greens on a plate and top with baked salmon, and egg. Puncture the egg and allow yoke to dress the salad. Top with salt, pepper and lemon juice. ENJOY!

xoxo |Sheree|


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