Name: Pan-Seared Salmon with Asparagus, Garlic Mushrooms, Roasted Cherry Tomatoes & Scrambled Eggs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 salmon fillets (about 6 oz each); 2 tablespoons olive oil, divided; Salt & black pepper, to taste; 1 bunch asparagus, trimmed; 1 cup cherry tomatoes; 1 cup mushrooms, sliced; 2 cloves garlic, minced; 4 large eggs; 2 tablespoons milk or cream; 1 tablespoon butter; Fresh parsley or dill, for garnish; Lemon wedges, for serving

A wholesome, protein-packed plate featuring golden pan-seared salmon, tender asparagus, garlicky mushrooms, sweet roasted cherry tomatoes, and soft, fluffy scrambled eggs. I find this dish nourishing and satisfying, and it’s one of my go-to choices whether I’m making a cozy breakfast, a leisurely brunch, or a light and healthy dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 salmon fillets (about 6 oz each)

2 tablespoons olive oil, divided

Salt & black pepper, to taste

1 bunch asparagus, trimmed

1 cup cherry tomatoes

1 cup mushrooms, sliced

2 cloves garlic, minced

4 large eggs

2 tablespoons milk or cream

1 tablespoon butter

Fresh parsley or dill, for garnish

Lemon wedges, for serving

Directions

Roast the tomatoes: I preheat my oven to 400°F (200°C), toss the cherry tomatoes with 1 teaspoon of olive oil, salt, and pepper, then roast them for 10–12 minutes until they’re soft and blistered.

Cook the salmon: I season the salmon fillets with salt and pepper. In a hot skillet with a tablespoon of olive oil, I sear the salmon for about 4–5 minutes on each side, until it’s golden and cooked through. I remove it from the pan and keep it warm.

Sauté the veggies: In the same skillet, I add a little more oil if needed and sauté the sliced mushrooms with garlic for 3–4 minutes until golden. Then I toss in the asparagus and cook it for another 3–5 minutes until tender-crisp. I season them with salt and pepper to taste.

Scramble the eggs: I whisk the eggs with milk, salt, and pepper in a bowl. In a nonstick pan over low heat, I melt the butter, pour in the eggs, and stir gently until they’re just set and creamy.

Assemble the plate: I arrange the salmon with the roasted tomatoes, sautéed asparagus and mushrooms, and a generous scoop of scrambled eggs. A sprinkle of fresh herbs and a squeeze of lemon bring everything together.

Servings and timing

Servings: 2

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories: Approximately 480 kcal per serving

Variations

I like to swap or add ingredients based on what’s in my kitchen. Sometimes I use spinach instead of asparagus, or add red bell peppers for extra color. A dash of chili flakes in the mushrooms gives a subtle kick, and smoked salmon can work if I want a no-sear option. For dairy-free, I skip the milk and use olive oil instead of butter.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. The salmon and veggies reheat well in a skillet over medium heat. I prefer making scrambled eggs fresh, but if I must reheat them, I do so gently over low heat to preserve their creaminess.

FAQs

What kind of salmon should I use for pan-searing?

I use skin-on salmon fillets for better flavor and texture. The skin crisps up beautifully and helps hold the fish together during cooking.

Can I make this dish ahead of time?

I find this dish is best served fresh, but I sometimes prep the veggies and roast the tomatoes in advance. The scrambled eggs and salmon are better cooked just before serving.

Is there a dairy-free option?

Yes, I replace the milk in the eggs with a splash of water and cook them in olive oil instead of butter. The flavor is still rich and delicious.

What other herbs go well with this dish?

I love using fresh dill or parsley, but chives and thyme are great too. Even a bit of tarragon can add a nice depth.

Can I air-fry the salmon instead?

Absolutely. I air-fry salmon at 400°F (200°C) for about 7–9 minutes, depending on thickness. It’s quick, mess-free, and still gives a nice crust.

Conclusion

This pan-seared salmon plate is one of my favorite ways to enjoy a nourishing, flavorful meal with minimal fuss. From the buttery eggs to the crisp asparagus and garlicky mushrooms, every bite feels satisfying and wholesome. Whether I’m fueling up for the day or winding down at dinner, it’s always a winner on my table.

Recipe:

Pan-Seared Salmon with Asparagus, Garlic Mushrooms, Roasted Cherry Tomatoes & Scrambled Eggs

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Author: Sophia
Total Time: 35 minutes
Yield: 2 servings

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Description

A wholesome, protein-packed meal featuring pan-seared salmon, tender asparagus, garlicky mushrooms, roasted cherry tomatoes, and creamy scrambled eggs. Perfect for breakfast, brunch, or a light dinner.