Salmon and Egg Mediterranean Supper Plate
A bright mezze-style supper plate of flaked salmon and jammy soft-boiled eggs with crisp cucumber, olives, and lemon. It's a relaxed, no-cook-fuss dinner that's especially rich in vitamin B12.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 1
Ingredients
- 130gsalmon fillet (skin on or off)
- 2largeeggs
- 100gcucumber, sliced into half-moons
- 40gpitted Kalamata olives
- 80gcherry tomatoes, halved
- 1tbspextra-virgin olive oil
- 0.5wholelemon (half for juice, plus wedges)
- 1tbspfresh dill or parsley, chopped
- 1pinchsalt and black pepper
Instructions
- 01
Bring a small pot of water to a gentle boil. Lower in the eggs and cook for 7 minutes for jammy yolks, then transfer to cold water to cool. Peel and halve.
- 02
Meanwhile, pat the salmon dry and season with a pinch of salt and pepper. Heat a non-stick pan over medium with a little of the olive oil. Cook the salmon 3-4 minutes per side until just opaque, then flake into large chunks with a fork.
- 03
On a plate, arrange the cucumber half-moons, halved cherry tomatoes, and olives.
- 04
Add the flaked salmon and the halved jammy eggs to the plate.
- 05
Squeeze over the juice of the lemon half, drizzle with the remaining olive oil, and scatter the fresh dill. Add a grind of black pepper and serve with lemon wedges.
Nutrition (per serving)
- Calories
- 515kcal
- Protein
- 40g
- Carbs
- 9g
- Fat
- 36g
- Fiber
- 3g
- Selenium
- 76mcg
- Zinc
- 2mg
- Iron
- 2.4mg
- B12
- 5mcg
- Iodine
- 52mcg
- Sodium
- 600mg
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