There are a couple of steps to this recipe, but it's all pretty simple and definitely worth it! It can be cooked entirely on the hob, but typically I finish it off in the oven.
What you'll need
Enough for however many you're feeding, I cook for 2.
Main Ingredients
- Salmon fillets, 2-3
- Spinach, 2 or 3 handfuls
- Eggs, 3 whole
Fresh/ Frozen Ingredients
- Medium onion, finely chopped
- Garlic, 1-2 cloves finely chopped
- Red chilli pesto - fresh or in a jar, 3 or 4 tbsp
- Herbs - dill or basil, fresh or dried
Storecupboard
- Salt & pepper, to taste
What to do
- Gently fry the onion in 1-2 tbsps of olive oil. Add the spinach and heat through until wilted. Mix in a clove or 2 of grated or finely chopped garlic.
- Place the onion and spinach mix into the base of an ovenproof dish, place the salmon fillets on the top and cook in a pre-heated oven for about 10 mins, 170 fan.
- Meanwhile mix 3 eggs, 2-3 tbsps of red pesto, a handful of fresh herbs if using, and some salt and pepper. I also threw in a cup of frozen peas but you don't have to.
- After 10 mins, remove the salmon from the oven and pour over the eggy mixture. Pop back into the oven for a further 8-10 mins or until the salmon and eggs are cooked through.
- Allow to rest, it may rise a little during the cooking process. Serve with your favourite buttered greens or a fresh crunchy salad dressed with olive oil and a good squeeze of lemon!
Place the salmon on the wilted spinach
Mix the eggs, pesto & herbs together
