Salmon and Egg Bake

Delicious and warming dish ready for those cold evenings.
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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Mediterranean
Keyword: Dairy Free, Fish, Gluten Free, High Protein, Low Carb, Main Course
Servings: 4 Servings
Calories: 305kcal


  • 280 grams Salmon Fillets
  • 2 tsp Coconut Oil
  • 5 Eggs
  • 2 Egg Whites
  • 120 ml Almond Milk
  • 2 Cloves Garlic (Minced)
  • 200 grams Asparagus (Chopped)
  • 1 tsp Oregano
  • 1 tsp Thyme
  • 1 Small Onion (Cut into Wedges)
  • 1 Bell Pepper (Sliced)


  • Heat oven to 420F (215C). Season the salmon fillets with salt & pepper.
  • Heat 1 tsp. of oil in a pan over high heat, and fry the salmon fillets skin side up for about 2 minutes, then place on a baking tray and broil in the oven for another 8 minutes. Remove from the oven and set aside.
  • Reduce the oven heat to 350F (180C).
  • In the same pan, add the remaining 1 tsp. of oil and cook the garlic and asparagus, on medium heat for 5 minutes. Season oregano and thyme, and mix well.
  • Whisk together the eggs, egg whites and milk, adding in a pinch of salt.
  • Flake the baked salmon into a baking dish, add the onion and pepper, then pour in the egg mixture.
  • Bake for 30-35 minutes or until eggs are set and browned.



Calories: 305kcal | Carbohydrates: 7g | Protein: 29g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 243mg | Sodium: 176mg | Potassium: 647mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1658IU | Vitamin C: 44mg | Calcium: 100mg | Iron: 3mg