Mediterranean Smoked Salmon & Herb Scramble with Roasted Asparagus
Prep 15 min · Cook 12 min · Serves 4 · easy
A bright, elegant breakfast inspired by coastal Greek mornings—flaky smoked salmon folded into fluffy herb-scrambled eggs with crispy bacon, finished with lemon zest and fresh dill, served alongside charred asparagus drizzled with olive oil and garlic.
Ingredients
- 10 large pasture-raised eggs, room temperature
- 8 oz smoked wild salmon, flaked into bite-sized pieces
- 6 strips bacon, nitrate-free, pasture-raised
- 1.5 lbs fresh asparagus, trimmed, cut into 3-inch pieces
- 4 tbsp extra virgin olive oil, divided
- 3 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 3 cloves garlic, minced
- 1 whole lemon, zest and juice
- 2 tbsp bone broth or water
- 1 tsp sea salt, to taste
- 0.5 tsp black pepper, to taste
Instructions
- 1
Preheat oven to 425°F. Toss asparagus with 2 tbsp olive oil, minced garlic, salt, and pepper. Spread on baking sheet in single layer.
- 2
Roast asparagus for 10-12 minutes until tender with charred tips, stirring halfway through. Set aside.
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