A hearty, low-carb, protein-packed plate that’s as nourishing as it is flavorful. This bowl brings together pan-seared salmon, fluffy scrambled eggs, crisp asparagus, blistered cherry tomatoes, and savory mushrooms—all in one balanced, energizing meal. Perfect for breakfast, brunch, or a quick weeknight dinner.
Ingredients
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1 salmon fillet (about 150g)
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2 eggs, whisked
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½ cup cherry tomatoes
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1 cup asparagus spears, trimmed
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5–6 button mushrooms, whole or halved
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1 tbsp olive oil or butter
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Salt and black pepper, to taste
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Optional: garlic powder, chili flakes, squeeze of lemon juice
Directions
1. Sear the Salmon
Season salmon with salt and pepper. Heat ½ tbsp olive oil in a skillet and sear for 3–4 minutes per side, until golden and flaky. Remove and keep warm.
2. Sauté the Mushrooms
In the same pan, add a little more oil and cook mushrooms for 4–5 minutes, stirring occasionally, until browned and tender. Season lightly.
3. Cook the Asparagus
Add asparagus to the pan and sauté for 2–3 minutes until vibrant green and crisp-tender.
4. Scramble the Eggs
In a separate nonstick pan, cook whisked eggs over medium-low heat with butter or oil. Stir gently until just set and fluffy.
5. Roast or Blister Tomatoes
Either blister cherry tomatoes quickly in a hot pan for 2–3 minutes or roast in the oven for 5–6 minutes until softened and juicy.
6. Assemble the Bowl
Arrange salmon, scrambled eggs, asparagus, mushrooms, and tomatoes neatly in a shallow bowl. Finish with chili flakes or a squeeze of lemon if desired. Serve immediately.
Quick Info
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Prep Time: 10 minutes
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Cook Time: 15 minutes
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Total Time: 25 minutes
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Servings: 1
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Calories: ~550–600 kcal per serving
Tips & Variations
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Swap salmon with grilled chicken or shrimp for variety.
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Add a scoop of quinoa or brown rice if you want extra carbs.
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Sprinkle Parmesan or feta cheese for extra richness.
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Meal-prep friendly: cook all components ahead and assemble fresh.
