Mediterranean Salmon with Baked Eggs and Herb Salad
Pan-seared salmon fillets served alongside baked eggs nestled in a bed of roasted tomatoes, olives, and feta. A protein-packed Mediterranean brunch or dinner ready in 25 minutes.
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
- 1/4 cup crumbled feta cheese
- 2 tablespoons olive oil
- 2 cloves garlic, sliced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
- For the herb salad:
- 2 cups mixed arugula and baby spinach
- 1/4 cup fresh parsley, roughly chopped
- 2 tablespoons fresh dill
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- Crusty bread for serving
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Pat salmon fillets dry and season with smoked paprika, cumin, salt, and pepper.
- 3
Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Place salmon skin-side down and sear for 3 minutes until skin is crispy. Flip and sear 1 minute more. Remove salmon and set aside.
- 4
In the same skillet, add remaining olive oil. Sauté garlic for 30 seconds, then add cherry tomatoes and cook for 2 minutes until they start to burst.
- 5
Add olives and red pepper flakes. Stir gently.
- 6
Make 4 small wells in the tomato mixture. Crack an egg into each well. Sprinkle feta cheese around the eggs.
- 7
Place the salmon fillets back in the skillet alongside the eggs.
- 8
Transfer skillet to the oven and bake for 8-10 minutes until egg whites are set but yolks are still runny.
- 9
While baking, toss arugula, spinach, parsley, and dill with lemon juice and olive oil.
- 10
Serve the salmon and baked eggs directly from the skillet with the herb salad and crusty bread on the side.