Salmon and Eggs

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SERVES:2
PREP TIME: 5 MINUTES
COOKTIME: 12 MINUTES

Ingredients

2 salmon fillets
4 eggs
2 tbsps of olive oil
1 tbsp of milk
Salt & pepper

Method

Salmon

Preheat your air fryer to 400°F/200°C.

Pat the salmon dry and season with salt, pepper, and (if you’re me) paprika.

When the oven is ready, place the salmon skin-side down in the basket on a sheet of parchment paper or tinfoil.

Cook for eight to ten minutes.

Check for doneness with a fork. If it forks apart easily, it’s done. If it doesn’t, leave it in for an additional minute or two.

Eggs

While the salmon is minding its own business, beat four eggs in a bowl. Add a capful of milk, or a little water to the bowl. Beat that in.

Heat the pan (medium high) and chuck in the olive oil.

Eggs in.

Sure, you know the next bit.

Alright, in case you don’t:

The eggs go in the frying pan.

As they start to set, pull the edges toward the middle with a rubber spatula. When the eggs set again, repeat, and repeat until you think the eggs are nearly ready. When they’re nearly ready, they’re done. Get them off the heat and slide them onto a plate. Season with salt and pepper.

Assembly

Sure, you’re way ahead of me: serve the eggs and the salmon on a plate.

Sin é!

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Notes

Give more time to the thicker cuts of salmon, and check in on it as it cooks. You can, and probably should, use a meat thermometer. If you have one, good for you, the ideal internal temperature for salmon is 145°F/63°.

I love the fryer for meals where I’m in a hurry, or more typically, have NO patience for cooking. The only thing to keep in mind when you’re using one is to avoid overcrowding the basket. If you’re doubling or quadrupling down on this recipe, cook the salmon in batches.