Salmon Sweet Potato Breakfast Skillet (Edit recipe)

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This skillet is packed with omega-3-rich salmon, fiber-filled sweet potatoes, and veggies that love your gut as much as you do. It’s the perfect quick, anti-inflammatory breakfast to fuel your morning with protein, fiber, and serious flavor — no gluten, no dairy, but feel free to add cheese if that's what your heart desires!

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

12

Serves: 4

Ingredients

3 cups Sweet Potato, diced
2 whole Zucchini, diced
1 Tbsp Garlic Olive Oil - Kosterina
.25 cup Onion, diced
1 whole Salmon, Canned, 1 can (~ .25 cup)
4 whole Eggs
1 tsp Cumin, Ground
.25 tsp Smoked Paprika
0.25 tsp Garlic Powder
1 pinch Salt and Pepper, to taste
.25 cup Cilantro
1 whole Avocado

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Sauté sweet potato in oil over medium heat for 8–10 minutes until tender and golden.
Add onion and zucchini, cook 2–3 minutes until soft.
Add canned salmon and season with salt, pepper, garlic powder, and paprika.
Optional: Make a well in the skillet and crack in an a few eggs.
Cover and cook until eggs are done to your liking.
Top with avocado, herbs, or a drizzle of hot sauce.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	369
Fat:	4 g
Carbohydrates:	66 g
Protein:	17 g
Cholesterol:	0 g
Sodium:	271 mg
Fiber:	12 g
Sugars:	21 g
Sugar Alcohol:	0 g
Calculated per serving.