Instructions
step 1 Season the salmon fillet with salt and pepper. Heat olive oil in a skillet over medium heat and sear the salmon for 4-5 minutes per side, until golden and cooked through.
step 2 In a small bowl, whisk the eggs with heavy cream (if using) and a pinch of salt.
step 3 Heat butter in a non-stick pan over low heat. Pour in the eggs and gently scramble until soft and just set.
step 4 Slice the avocado and season with a little salt and pepper.
step 5 Plate the salmon, scrambled eggs, and avocado. Garnish with chopped green onions and serve hot.
Storage and Reheating Tips
Store each component separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon and eggs gently in a skillet over low heat. Slice fresh avocado just before serving for best texture and flavor.
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