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.
Ingredients:
For The Salmon:
1/4 lb. Fresh Salmon (Atlantic, King, Sockeye...type is up to you)
Salt
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
Instructions:
Get That Salmon Baaaaked:
Do this ahead of time (great to do with leftovers) & let cool
- Preheat oven to 450°F
- Line a baking sheet with parchment paper
- Season your salmon with salt and crushed red pepper
- Place skin side down on your baking sheet, and bake for 12-14 minutes, or until your salmon is cooked through
- Remove from oven and set aside to cool
Get Your Eggs Baaaaked (I think this concept isn't working...accepting all new ideas):
- Preheat your oven to 350°F
- Coat your baking dish with coconut oil and set aside
- In a medium bowl scramble your eggs and almond milk
- Season with salt, pepper, and if you're up for it, crushed red pepper
- Flake your cooked salmon and add to the egg mixture
- Tear or chop your spinach leaved and add them to the egg mixture
- Stir to combine, and pour into your baking dish
- Bake for 20-25 minutes, or until cooked through. I usually check my bake at about 18 minutes to see where it's at.
- Remove from oven & devour!
