Salmon and egg bake

Salmon and egg bake

High protein, low carb and meal prep friendly.. who could ask for more?
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dinner
Servings 4
Calories 305 kcal


What you need

  • 280 g salmon fillets
  • 2 tbsp coconut oil
  • 5 eggs
  • 2 egg whites
  • 120 ml almond milk
  • 2 cloves garlic, minced
  • 200 g asparagus, chopped
  • 1 tsp oregano
  • 1 tbsp thyme
  • 1 small onion, cut to wedges
  • 1 bell pepper, sliced


  • Heat oven to 420F (215C). Season the salmon fillets with salt & pepper.   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.   Reduce the oven heat to 350F (180C).   In the same pan, add the remaining 1 tsp. of oil and cook the garlic and asparagus, on medium heat for 5 minutes. Season oregano and thyme, and mix well.   Whisk together the eggs, egg whites and milk, adding in a pinch of salt.   Flake the baked salmon into a baking dish, add the onion and pepper, then pour in the egg mixture.   Bake for 30-35 minutes or until eggs are set and browned. Key features • High protein • Low carb • Meal prep friendly • Gluten free • Dairy free • Contains nuts