Instructions
Step 1. Pat the salmon fillets dry with paper towels and season both sides with garlic powder, paprika, half of the salt, and half of the black pepper.
Step 2. Heat the olive oil in a skillet over medium-high heat.
Step 3. Place the salmon fillets in the skillet and cook for 4–5 minutes per side, or until golden brown and cooked through. Remove from the skillet and let rest.
Step 4. In a bowl, whisk together the eggs, milk or cream, remaining salt, and remaining black pepper until fully combined.
Step 5. Melt the butter in a nonstick skillet over medium-low heat.
Step 6. Pour the egg mixture into the skillet and cook slowly, stirring gently with a spatula.
Step 7. Continue cooking until the eggs are soft, fluffy, and just set, about 3–5 minutes. Remove from the heat immediately.
Step 8. Dice the avocado and toss gently with the lemon juice to help prevent browning.
Step 9. Arrange the scrambled eggs on one side of a serving plate.
Step 10. Place the seared salmon fillets beside the eggs and add the avocado chunks to the plate.
Step 11. Garnish with fresh parsley and red pepper flakes if desired.
Step 12. Serve immediately while the salmon and eggs are warm.
Storage and Reheating Tips
Store leftover salmon and scrambled eggs in separate airtight containers in the refrigerator for up to 3 days.
Avocado is best prepared fresh and should not be stored once cut for extended periods.
Reheat the salmon gently in a skillet over low heat or in the microwave in short intervals.
Warm the scrambled eggs slowly to avoid overcooking and drying them out.
For meal prep, keep all components separate and assemble just before serving for the best texture and flavor.
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