Blackened Salmon Breakfast Plate with Eggs & Greens

Instructions

Step 1. In a small bowl, combine paprika, garlic powder, onion powder, thyme, half of the salt, and black pepper.

Step 2. Pat the salmon fillets dry and rub them with 1 tablespoon olive oil. Coat evenly with the seasoning mixture.

Step 3. Heat a large skillet over medium-high heat and cook the salmon for 4–5 minutes per side until a dark crust forms and the fish flakes easily with a fork.

Step 4. Transfer the salmon to a plate and keep warm.

Step 5. In the same skillet, add the cherry tomatoes and cook for 3–4 minutes until lightly blistered. Remove and set aside.

Step 6. Add the green beans and cook for 4–5 minutes until tender-crisp. Remove and keep warm.

Step 7. Add the minced garlic and spinach to the skillet. Sauté for 2–3 minutes until wilted. Season with the remaining salt and red pepper flakes if using.

Step 8. In a bowl, whisk together the eggs and milk until smooth.

Step 9. Melt the butter in a nonstick skillet over medium-low heat.

Step 10. Pour in the egg mixture and cook gently, stirring frequently, until soft and creamy scrambled eggs form.

Step 11. Arrange the scrambled eggs, spinach, green beans, roasted tomatoes, and salmon on serving plates.

Step 12. Sprinkle with fresh chives and serve immediately.

Storage and Reheating Tips

Store leftover salmon, eggs, and vegetables in separate airtight containers in the refrigerator for up to 3 days.

Reheat the salmon gently in a skillet over low heat or in a 300°F (150°C) oven until warmed through.

Scrambled eggs are best enjoyed fresh but can be reheated briefly in the microwave at low power.

Sautéed spinach and green beans can be reheated in a skillet for a few minutes until hot.

For the best flavor and texture, avoid freezing the eggs and vegetables. The salmon can be frozen for up to 2 months in a freezer-safe container.