Mediterranean Diet Salmon Benedict
Elevate your brunch game with this Mediterranean Diet Salmon Benedict, a wholesome twist on the classic dish packed with vibrant, heart-healthy ingredients. Perfectly grilled salmon fillets, seasoned with olive oil, salt, and pepper, sit atop whole-grain English muffins layered with tender sautéed spinach. A delicately poached egg crowns the ensemble, while a creamy, zesty Greek yogurt sauce infused with fresh dill, Dijon mustard, lemon juice, and garlic adds a Mediterranean-inspired flair. Finished with a dash of paprika, this dish is as visually stunning as it is delicious. Ready in just 35 minutes, this nutritious and flavorful recipe is a perfect way to bring a bit of coastal Mediterranean charm to your breakfast or brunch table.
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Recipe Information
Ingredients
- 2 pieces Salmon fillet
- 2 tablespoons Extra virgin olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 pieces Whole-grain English muffins
- 2 cups Fresh spinach
- 4 large Eggs
- 1 tablespoon White vinegar
- 1 cup Greek yogurt
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon Dill, chopped
- 1 clove Garlic, minced
- 0.5 teaspoon Paprika
Instructions
Preheat your grill or grill pan over medium-high heat.
Brush salmon fillets with 1 tablespoon of olive oil and season with salt and ground black pepper.
Grill the salmon fillets for about 4-5 minutes on each side or until they are cooked through and have nice grill marks.
While the salmon is grilling, split and toast the whole-grain English muffins.
In a skillet over medium heat, add the remaining tablespoon of olive oil and sauté the fresh spinach until wilted, about 2-3 minutes.
Bring a pot of water to a gentle simmer and add the white vinegar. Crack the eggs, one at a time, into a small bowl. Gently slide each egg into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Using a slotted spoon, remove them from the water and let drain on paper towels.
In a bowl, mix together the Greek yogurt, lemon juice, Dijon mustard, chopped dill, and minced garlic. Stir until smooth and well combined.
To assemble the Benedict, place each toasted English muffin half on a plate. Top with sautéed spinach, then a grilled salmon fillet.
Place a poached egg on top of the salmon, then spoon over the Greek yogurt sauce.
Sprinkle with paprika for garnish and serve immediately.
Nutrition Facts
Calories |
1739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 14.1 g | ||
| Cholesterol | 938 mg | 313% | |
| Sodium | 2981 mg | 130% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 12.1 g | ||
| Protein | 123.7 g | 247% | |
| Vitamin D | 41.1 mcg | 205% | |
| Calcium | 590 mg | 45% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1975 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
