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.
Paelo Salmon Breakfast Bake
Ingredients
- 1 Piece of Salmon or Golden Trout
- 2-3 Eggs
- Bag of Spinach
- 1 Small Lemon, Sliced Thin
- 1 Inch Piece Fresh Ginger, Sliced Thin
- 1 Clove Garlic, Sliced Thin
- 1/2 Tbsp Garlic, Lemon, OR Plain Olive Oil
- 1 1/4 inch Slice of Red Onion (Optional)
Instructions
- You need to use a pan with a lid for this, the one I like to use is corningware that I inherited from my Grandma Carter, it makes me smile every time I bake this to see her name on it
- Oil the pan, bottom and sides, then layer several handfuls of spinach in it to make a nest for the eggs and a base for the spinach. Remember it's going to lose 3/4 of its volume once cooked so add more than you think you need
- On one side of the pan layer slices of onion (if you are using it), lemon, then ginger, then garlic, place your fish on this tasty little bed skin down if it has skin then layer garlic/ginger/lemon on top, drizzle with remaining olive oil
- Crack eggs into spinach nest on opposite side
- Sprinkle with salt and pepper and bake at 325 for 15-20 minutes depending on how done you like your eggs and fish.
- Notes: I try to keep the fish no thicker than 1/4 thick so that the eggs and fish are equally cooked. I prefer the yolks cooked in this dish. If you have a thicker cut of fish or prefer your eggs less well done you can either slice the fish into a thinner piece or cook the fish halfway before placing the eggs in the pan. Enjoy! - TKW