Paelo Salmon Breakfast Bake

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As we pursue a healthier lifestyle (a work in progress since I ate handfuls of doritos last night while watching tv at 2am, don’t judge, I know I’m not alone out there) I’m experimenting with expanding my mental framework of breakfast from carb loaded sweet things to protein rich meals. When my friend Jayne got together with her wild man husband (they live in the UP of Michigan and he hunts nearly all their meat so it’s all wild caught fish and fresh venison in their house, I’m more jealous than I can express) she told me he would make her salmon and greens for breakfast because he ate primarily paleo. This was long enough ago that there weren’t hundreds of paleo books and blogs and pinterest boards so it was a new concept for me. Cutting carbs isn’t new of course, especially with all the grain allergies out there and atkins was a huge thing back then, (atkins will, for better or worse always be tied to this Foamy The Squirrel video in my mind, NSFW, FYI), paleo made more sense to me: vegetables and meats with minimal to no grains.

I’m honestly not committed enough to follow a specific diet forever, there is too much untasted ice cream in the world. But I love incorporating things like this breakfast into our regular rotation of meals. Cyndi is still not a huge fan, she only likes her fish as sushi, but I have it on the regular.  When I find a good deal on wild caught salmon or golden trout, I’ll buy a bunch, portion it up and freeze it. That way I can just pull out the one piece when I am ready to cook it. In a pinch you could use frozen spinach, but it’s going to be mushy and you probably want to take the cover off partway through if you do so it’s not all poached from the excess water. This isn’t a quick, on my way out the door sort of breakfast so I save it for days off.