Instructions
step 1 Heat olive oil in a skillet over medium heat. Season the salmon fillet with salt and black pepper and sear for about 4-5 minutes per side until cooked through and golden brown.
step 2 In the same skillet, quickly wilt the baby spinach for about 1-2 minutes. Remove and set aside.
step 3 Add sliced mushrooms to the skillet and sauté for 3-4 minutes until golden and tender. Set aside.
step 4 Heat butter or a bit of oil in a small pan and fry the egg sunny-side up or to your preferred doneness. Season with salt and pepper.
step 5 Assemble the plate with the cooked salmon, wilted spinach, sautéed mushrooms, diced avocado, and fried egg. Serve immediately.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the salmon, spinach, and mushrooms gently in a skillet over low heat. For best results, fry a fresh egg when reheating. The avocado is best enjoyed fresh and should be sliced just before serving.
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