Oven-Baked Salmon Eggs Benedict Recipe

Eggs benedict has become one of my favorite breakfast or brunch meals, and this Oven-Baked Salmon Eggs Benedict just takes it up a notch for sure.

I feel like this whole30 program makes it easy for me to make an excuse to have eggs benedict for breakfast every day.
 
For my weekly meal plan, I always choose the recipe that I can turn leftovers into Eggs Benedict dish. It is easier to make ahead for a week of Whole30 hollandaise sauce, and balsamic vinaigrette. So then every time I can turn leftovers into this delicious breakfast and brunch.
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Here’s how I make my Oven-Baked Salmon Eggs Benedict

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Oven-Baked Salmon Eggs Benedict Recipe

Author: NattayaWorrakitpoonpol
YIELD: 2 serving
PREP TIME:  10 MINS
COOK TIME: 20 MINS
TOTAL TIME: 30 MINS
 
INGREDIENTS
2 pieces of salmon steaks
2 eggs, poached (How To Poach An Egg)
Whole30 hollandaise sauce
3 ounces mixed greens (about 4 cups)
2/3 cup red grape tomatoes, halved
1/2 cup red onion, thinly sliced
1/2 cup pistachio, if desired
1/2 cup almond slice, if desired
3 tablespoons Whole30 balsamic vinaigrette
 
DIRECTIONS
Preheat the oven to 450 degrees F.
 
Place Salmon, skin side down on the baking sheet with tin foil. Season salmon with salt and pepper, bake for about 12 to 15 minutes until salmon is cooked through.
 
Meanwhile while making the poached egg and Whole30 hollandaise sauce, remove salmon from the oven. Set aside.
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Toss the greens, tomatoes, red onion, pistachio, almond slice, and Whole30 balsamic vinaigrette in a large bowl. Add salt to taste. Divide among 2 salad bowls. Adding baked salmon steak, poached egg, and drizzle Hollandaise sauce on top. You can add a Seasoned salt and pepper for a taste.

Yum