Instructions:
step 1 Heat olive oil in a non-stick pan over medium heat. Season the salmon fillet with salt and pepper on both sides.
step 2 Sear the salmon, skin-side down first, for about 4-5 minutes. Flip and cook for another 3-4 minutes, or until cooked through. Remove and set aside.
step 3 In a bowl, whisk eggs with milk or cream, salt, and pepper.
step 4 Melt butter in a clean non-stick pan over low heat. Pour in the eggs and stir gently with a spatula until softly scrambled.
step 5 Plate the scrambled eggs, seared salmon, and avocado slices. Garnish with chopped spring onion or chives.
Storage and Reheating Tips:
This dish is best enjoyed fresh. However, if needed, store the cooked salmon and eggs in airtight containers for up to 1 day in the refrigerator. Reheat gently in a pan over low heat. Slice avocado fresh before serving as it browns quickly when stored.
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