Ingredients:
- 1/2 pound salmon, skinless and boneless
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh dill, chopped
- 4-6 eggs, scrambled
- 1/4 cup white wine
- 1 cup cooked quinoa
- 1/2 cup fresh spinach, chopped
- 1/4 cup feta cheese, crumbled
- 1/2 cup cherry tomatoes, halved
- 1/4 cup kalamata olives, pitted and halved
- 1 tablespoon capers
- 1/4 cup fresh parsley, chopped
- 1/4 cup freshly squeezed lemon juice
Instructions:
Preheat oven to 375°F. Place salmon on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 15 minutes, or until the salmon is cooked through. Remove from oven and flake with a fork.
In a medium skillet, heat 1 teaspoon of olive oil over medium heat. Add the eggs and scramble until just cooked. Season with salt and pepper to taste.
In a large bowl, combine the cooked quinoa, spinach, feta cheese, cherry tomatoes, kalamata olives, capers, and fresh parsley. Drizzle with lemon juice and 1 tablespoon of olive oil. Toss to combine.
Divide the quinoa salad among 4 plates. Top each plate with a portion of the scrambled eggs and flaked salmon. Sprinkle with fresh dill and serve.
Nutrition:
This breakfast provides a good source of protein, healthy fats, vitamins, and minerals. The salmon is rich in omega-3 fatty acids, which are important for heart health. The quinoa is a great source of fiber, and the vegetables provide a variety of vitamins and minerals. This meal is also low in carbohydrates, making it a great option for those looking for a low-carb breakfast.
One serving of this breakfast provides approximately:
- Calories: 500
- Fat: 22g
- Carbohydrates: 28g
- Protein: 37g
- Fiber: 6g
- Sodium: 540mg
- Potassium: 800mg
- Vitamin A: 15%
- Vitamin C: 20%
- Calcium: 10%
- Iron: 15%
This breakfast is a great way to start your day with a healthy and satisfying meal. It is also a great option for those looking to add more fish to their diets. Enjoy!