I'm Christi, a Marketing & Branding Exec and Insta Chef. Here's the deal, I lost 90lbs, but I love food and eating, so I started cooking to reinvent my favorites into healthier alternatives. It's usually healthy, generally paleo-ish, sometimes Whole30. I will never be able to live without good cheese!

Whole30 Spicy Salmon Egg Bake with Spinach

Whole30 Spicy Salmon Egg Bake with Spinach

I love salmon! I love it smoked, I love it fresh, I love it raw...basically, I could marry salmon. Could you imagine? Mrs. Salmon?! LOL! So this recipe is really the same concept as the egg cups (see this previous post). I used my Staub Mini Rectangular Baker but this could absolutely be made in cocottes or ramekins.

For The Salmon:
1/4 lb. Fresh Salmon (Atlantic, King, Sockeye...type is up to you)
Crushed Red Pepper

For The Egg Bake:
2 Large Eggs
Splash of Almond Milk
Salt & Pepper
Pinch of Crushed Red Pepper (optional)
Handful of Fresh Spinach
Coconut Oil

Get That Salmon Baaaaked:

Do this ahead of time (great to do with leftovers) & let cool

  1. Preheat oven to 450°F
  2. Line a baking sheet with parchment paper
  3. Season your salmon with salt and crushed red pepper
  4. Place skin side down on your baking sheet, and bake for 12-14 minutes, or until your salmon is cooked through
  5. Remove from oven and set aside to cool

Get Your Eggs Baaaaked (I think this concept isn't working...accepting all new ideas):

  1. Preheat your oven to 350°F
  2. Coat your baking dish with coconut oil and set aside
  3. In a medium bowl scramble your eggs and almond milk
  4. Season with salt, pepper, and if you're up for it, crushed red pepper
  5. Flake your cooked salmon and add to the egg mixture
  6. Tear or chop your spinach leaved and add them to the egg mixture
  7. Stir to combine, and pour into your baking dish
  8. Bake for 20-25 minutes, or until cooked through. I usually check my bake at about 18 minutes to see where it's at.
  9. Remove from oven & devour!
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