Ingredients
1
1 servings
- •6 oz salmon, 1 fillet
- •1 egg
- •1 tablespoon olive oil
- •3 cups spinach, roughly chopped
- •1 clove garlic, minced
- •1 lemon, cut into wedges
- •salt, to taste
- •pepper, to taste
Instructions
- Preheat oven to 325°F (160°C).
- Pour oil into a small, oven-safe skillet. Place the spinach and garlic in the skillet, season with a pinch of salt and pepper, and mix well so that everything is evenly coated.
- Place the salmon on 1 side of the pan, then form a well on the other side and crack an egg, making sure it stays intact.
- Season the tops of the salmon and the egg with another pinch of salt and pepper.
- Bake for 20-25 minutes, until the salmon reaches an internal temperature of 140°F (60°C). (The temperature will continue to rise once it rests out of the oven.)
- Squeeze a bit of fresh lemon juice over the salmon fillet for more flavor and let the salmon rest for 5 minutes before serving.
- NOTE: If you want a runny egg yolk, follow steps 1-3, then place the skillet in the preheated oven. Halfway through the cooking process (about 10 minutes in), crack a cold egg into the well of the spinach and replace the skillet in the oven for another 10-15 minutes. The salmon will be cooked through, the egg white will show color, and the yolk will be gloriously runny.
- Enjoy!
Nutritional Facts
Per 1 servings
- Calories: 603
- Carbohydrate: 13g
- Fat: 41g
- Fiber: 4g
- Protein: 43g
- Sugar: 3g
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