Eggs still don’t like me, so I am constantly coming up with new breakfast ideas. This one is a great brunch option, or dinner even. You could switch up the proteins also, using turkey sausage, ground chicken or shrimp… make it your own!
Salmon Breakfast Bowl
Preheat your oven to 400 degrees.
1 bag Great Value frozen sweet potatoes
16 oz. mushrooms, sliced
2 green onions diced
3 handfuls spinach
1 lb. salmon filet
Basil Paste- Gourmet Garden
1 cup cooked rice or quinoa
Place your frozen sweet potatoes into an oven safe skillet. Drizzle with olive oil and season with a pinch of each salt & pepper.
Place the skillet into the oven for 10 minutes, or until the sweet potatoes are warming through. Then add the sliced mushrooms, stir and place the skillet back into the oven for 12 minutes.
Prepare your salmon filet. Place the salmon filet onto the baking sheet, you can use parchment paper for easy cleanup. Drizzle with a little oil, season with a pinch of salt and pepper and place in the oven, same temperature for 10-15 minutes. (I usuallly do this step when the sweet potato skillet comes out.)
Remove the sweet potato skillet, place the salmon filet into the oven and set your timer.
Add the handfuls of spinach into the hot skillet with the sweet potatoes, mushrooms, adding the diced onions, and the rice. Stir to coat. Add 1 tbsp. basil paste from Gourmet Garden. Stir again. The spinach will start to wilt with the heat of the skillet, but still keep it’s shape.
Once the salmon is done, remove it from the skillet. Roughly break the filet until smaller pieces. Assemble your bowls, sweet potato mixture, salmon pieces, feta cheese and drizzle your finished bowls with balsamic glaze.
Happy brunch, lunch or dinner. xo