Mediterranean Baked Salmon with Herbed Eggs

Name: Mediterranean Baked Salmon with Herbed Eggs
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2
Ingredients: 2 salmon fillets (6 oz each), skin-on; 4 large eggs; 1 cup cherry tomatoes, halved; 1/3 cup Kalamata olives, pitted and halved; 2 tbsp extra virgin olive oil; 2 cloves garlic, thinly sliced; 1 tsp dried oregano; 1/2 tsp smoked paprika; 1/4 cup crumbled feta cheese; 2 tbsp fresh dill, chopped; 1 tbsp fresh lemon juice; Lemon wedges for serving; Salt and freshly cracked black pepper to taste; Crusty bread for serving

A bright and nourishing Mediterranean sheet pan meal with flaky salmon fillets and perfectly baked eggs nestled in a bed of cherry tomatoes, olives, and fresh herbs. High-protein, low-carb, and effortlessly elegant.

Prep: 10 min Cook: 18 min 2 servings

Ingredients

2 salmon fillets (6 oz each), skin-on
4 large eggs
1 cup cherry tomatoes, halved
1/3 cup Kalamata olives, pitted and halved
2 tbsp extra virgin olive oil
2 cloves garlic, thinly sliced
1 tsp dried oregano
1/2 tsp smoked paprika
1/4 cup crumbled feta cheese
2 tbsp fresh dill, chopped
1 tbsp fresh lemon juice
Lemon wedges for serving
Salt and freshly cracked black pepper to taste
Crusty bread for serving

Instructions

1
Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2
Scatter cherry tomatoes, olives, and garlic slices on the sheet pan. Drizzle with 1 tbsp olive oil, sprinkle with oregano, and toss to coat. Push to the sides to create space.
3
Place salmon fillets skin-side down in the center. Brush with remaining olive oil and season with smoked paprika, salt, and pepper.
4
Bake for 10 minutes until salmon is partially cooked and tomatoes have started to soften.
5
Remove pan from oven. Make 4 small wells in the tomato mixture and crack one egg into each well. Season eggs with a pinch of salt and pepper.
6
Return to oven and bake for 7-8 more minutes until egg whites are set but yolks are still slightly runny.
7
Remove from oven. Squeeze fresh lemon juice over everything. Top with crumbled feta and chopped dill. Serve immediately with lemon wedges and crusty bread.

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