Salmon & Egg Bake

Lunch

Serves: 4

Ingredients:

• 10 oz. (280g) salmon fillets

• 2 tsp. coconut oil

• 5 eggs

• 2 egg whites

• ½ cup (120ml) almond milk

• 2 cloves garlic, minced

• 7 oz. (200g) asparagus, chopped

• 1 tsp. oregano

• 1 tsp. thyme

• 1 small onion, cut to wedges

• 1 bell pepper, sliced

• salt and pepper to taste

Instructions:

1. Heat oven to 420F (215C). Season the salmon fillets with salt & pepper.

2. 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.

3. Reduce the oven heat to 350F (180C).

4. In the same pan, add the remaining 1 tsp. of oil and cook the garlic and asparagus, on medium heat for 5 minutes. Season with oregano and thyme, and mix well.

5. Whisk together the eggs, egg whites and milk, adding in a pinch of salt.

6. Flake the baked salmon into a baking dish, add the onion and pepper, then pour in the egg mixture.

7. Bake for 30-35 minutes or until eggs are set and browned.