Whole 30 Whole30 Salmon and Egg Breakfast
Crispy-skinned salmon, silky scrambled eggs, and wilted baby spinach — this is the kind of breakfast that makes waking up early feel completely worth it. The smoked paprika rub gives the salmon a gorgeous color and a subtle smoky depth that pairs beautifully with the soft, creamy egg curds cooked low and slow in the same pan. Everything comes together in one skillet, which means less cleanup and more time actually enjoying your morning. Protein and healthy fat in every bite make this a genuinely satisfying start to the day, not just a technically compliant one. Every single ingredient here is clean and straightforward — olive oil, eggs, fresh spinach, and quality fish — so there's no label-reading stress or ingredient substitutions required. A squeeze of lemon at the end brightens the whole plate and ties the flavors together in the best way. This one serves two, making it a perfect weekend breakfast for you and someone else who deserves a seriously good meal.
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Learn more →Ingredients
2 servings
- 2 salmon fillets (about 5–6 oz each), skin-on
- 2 tbsp olive oil, divided
- ½ tsp kosher salt, divided
- ¼ tsp black pepper, divided
- ½ tsp smoked paprika
- 2 cups baby spinach
- 4 large eggs
For serving
- 1 tbsp fresh chives, finely chopped (optional)
- 4 lemon wedges (optional)
Instructions
- 1
Pat the salmon fillets dry with paper towels. Season both sides with smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper.
- 2
Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down and cook undisturbed for 4–5 minutes, until the skin is crisp and the flesh has turned opaque about two-thirds of the way up the sides.
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