Sometimes you just need a quick and easy weekend breakfast and this salmon bake with peppers, onions and mushrooms is the lazy cook’s dream. Now that the weather is getting cooler, we all cherish those lazy Saturday mornings where we eat our breakfast in our pajamas and take our time getting started with the day. The oven does the work for you here with just 5 minutes of a quick veggie saute to get started.
I’m currently doing the Whole30 thing and loving it. I’m on Day 7 and feeling great. I decided to do this because I like the idea of no extra additives whatsoever and I was interested to see how I’d feel at the end of it. I have to say, I’ve already noticed a difference. And it’s not difficult either. Just a little bit of planning required so you don’t get an attack of the hungries.
I’m also fasting one day a week. That is a whole other story that I’ll share in my next post. The recent Nobel Prize winner in physiology, Yoshinori Ohsumi, has discovered some very interesting correlations between food, fasting and our longevity and it’s got me super curious. I’ll let you know how it goes.
Ok, let’s talk about this easy deliciousness! I saw this recipe on Dr. Axe’s site and thought it was the perfect Whole30 breakfast. He used smoked salmon but I prefer baked salmon. The cool thing is that it’s a super versatile recipe so go ahead and use milk instead of kefir and butter instead of ghee. I made it both ways and it’s equally delicious.
I love to bake my salmon because I find it’s always super tender and it’s hands free while you saute the veggies. Then simply put them in your baking dish or individual ramekins, top with your pieces of salmon and the egg mixture and you’re ready to go. Thirty minutes in the oven and breakfast is ready. If you’re a shrimp fan, I’m thinking it would be delicious in this as well.
When the cool weather comes I’m all about mushrooms and onions so this dish gives me my favourite flavours along with all the nutrition I need.
I’m finally doing stories on Instagram so you’ll see a video of this being made. Oh boy, I need practise in videos, ha! I’m about to do one this week as I finally open my Instant Pot to get going on some fun recipes with that so those videos will be quite funny because I’m scared of it! Pressure cookers are a little intimidating, don’t you think?
What are you cooking up these days to stay healthy? I’d love it if you’d share your photos with me on Instagram. You know how curious I am to see what you’re up to! Just hashtag #simplyfreshdinners so I can share with my readers. Cheers!
Salmon Breakfast BakePrint Recipe
- 2 tbsp ghee (or butter)
- 1 medium onion, thinly sliced crosswise
- 8 large eggs
- 1 cup red, yellow and/or orange peppers, chopped
- 1 cup kefir (or whole milk)
- 1 cup mushrooms
- 1 tbs chopped fresh dill
- Sea Salt and black pepper
- 1 tsp nutmeg
- 6 oz. wild caught Alaskan salmon fillet
- 3/4 cup goat cheese, crumbled
Preheat oven to 350 degrees F
Place tin foil on baking tray. Pat salmon dry and place on tin foil. Season with salt and pepper and bake for 14-16 minutes. Remove and cut into bite sized pieces.
Melt the ghee in a 10-inch sauté pan over medium-high heat. Add the onion and peppers and cook, stirring occasionally, until soft and turning translucent, about 3 minutes. Add the mushrooms and cook until softened and slightly browned, another 3 to 4 minutes. Remove the pan from the heat.
Spread mixture with ghee over bottom of greased pan
Spread salmon pieces over onion mixture
Beat the eggs in a medium bowl with the kefir, 1 tbsp of the dill, 1/4 tsp. salt, 1/4 tsp. pepper, and the nutmeg.
Pour egg mixture over onion mixture
Bake for 35 minutes
Sprinkle goat cheese over top and serve (if desired, not Whole30 compliant)