A protein-packed Mediterranean brunch featuring flaky herb-crusted salmon fillets alongside creamy scrambled eggs with feta, olives, and fresh dill. Light, nutritious, and ready in under 25 minutes.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pat salmon fillets dry. Brush with 1 tbsp olive oil and squeeze lemon juice over them.
Mix dried oregano, half the dill, parsley, salt, and pepper. Press the herb mixture onto the top of each salmon fillet.
Bake salmon for 12-15 minutes until it flakes easily with a fork.
While salmon bakes, whisk eggs with a pinch of salt and pepper.
Heat butter and remaining olive oil in a non-stick skillet over medium-low heat. Add minced garlic and cook 30 seconds.
Pour in eggs and cook slowly, stirring gently with a spatula to form soft curds, about 3-4 minutes.
When eggs are almost set, fold in feta cheese, olives, sun-dried tomatoes, and remaining dill. Remove from heat.
Plate the herb-crusted salmon alongside the Mediterranean scrambled eggs. Serve with crusty bread.