How To Make One-Pan Salmon and Egg Bake
Make a satisfying protein-rich dish with this salmon and egg bake, served over a bed of seasoned spinach and finished with a squeeze of lemon.
Preheat the oven to 325 degrees F.
Pour the 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 to evenly coat.
Place the salmon on one 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 to 25 minutes until the salmon reaches an internal temperature of 140 degrees F. 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.
- *For a runny egg yolk, follow steps 1 to 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 to 15 minutes. The salmon will be cooked through, the egg white will show color, and the yolk will be runny.
- Calories: 579.47kcal
- Fat: 40.99g
- Saturated Fat: 8.49g
- Trans Fat: 0.02g
- Monounsaturated Fat: 17.86g
- Polyunsaturated Fat: 9.07g
- Carbohydrates: 10.70g
- Fiber: 3.95g
- Sugar: 2.02g
- Protein: 43.66g
- Cholesterol: 253.51mg
- Sodium: 880.73mg
- Calcium: 154.55mg
- Potassium: 1286.39mg
- Iron: 4.36mg
- Vitamin A: 491.79µg
- Vitamin C: 63.60mg
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