Pan-Seared Salmon with Sunny Egg, Sautéed Spinach, Mushrooms & Avocado
Indulge in the vibrant and nutritious Pan-Seared Salmon with Sunny Egg, Sautéed Spinach, Mushrooms & Avocado. This dish is a feast for both the eyes and the palate, perfect for any meal of the day—be it a hearty breakfast, a light lunch, or a satisfying dinner. Rich in protein and omega-3 fatty acids from the salmon, combined with the freshness of sautéed spinach and creamy avocado, this recipe is not only quick to make but also delivers an explosion of flavors that will impress your family and friends.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 1
- Category: Main
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 salmon fillet (about 150g)
- 1 large egg
- 1 cup fresh spinach leaves
- 1 cup sliced mushrooms
- 1 tbsp olive oil (divided)
- Salt & pepper to taste
- Optional: 1 small garlic clove, minced
Instructions
- Heat ½ tbsp olive oil in a skillet over medium heat. Season the salmon fillet with salt and pepper. Cook skin-side down for 3-4 minutes; flip and cook for another 2-3 minutes until cooked through.
- In a separate small pan, heat a drizzle of oil over medium-low heat. Crack in the egg gently and cook sunny-side up until the whites are set but yolk remains runny.
- In the same skillet used for salmon, add sliced mushrooms and sauté until golden brown; add minced garlic if desired.
- Quickly add spinach to the skillet with mushrooms and sauté until wilted.
- Plate the salmon topped with sunny-side-up egg, adding sautéed mushrooms, spinach, and diced avocado around it. Sprinkle with extra cracked pepper before serving.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 490
- Sugar: 2g
- Sodium: 250mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 39g
- Cholesterol: 210mg