Blackened Salmon with Scrambled Eggs and Avocado

Instructions

Step 1. In a small bowl, combine paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

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

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

Step 4. In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Step 5. Melt the butter in a nonstick skillet over medium-low heat.

Step 6. Pour in the egg mixture and cook slowly, stirring gently, until soft curds form and the eggs are creamy.

Step 7. Stir in the sliced green onions during the final minute of cooking.

Step 8. Remove the eggs from the heat immediately to prevent overcooking.

Step 9. Arrange the salmon fillets on serving plates alongside the scrambled eggs.

Step 10. Add the avocado halves or slices to the plate.

Step 11. Garnish with additional green onions and a sprinkle of freshly ground black pepper.

Step 12. Serve immediately while warm.

Storage and Reheating Tips

Store leftover salmon and scrambled eggs in separate airtight containers in the refrigerator for up to 2 days.

Avocados are best prepared fresh and should not be stored once sliced.

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

Reheat scrambled eggs briefly in the microwave at 50% power or in a skillet over low heat to avoid drying them out.

For best quality, consume leftovers as soon as possible, as eggs and fish are most enjoyable when freshly prepared.