Eggy salmon bake
![](https://muscha.org/wp-content/uploads/2022/12/eggy-salmon-bake-320x212.jpg)
This quick, easy and nutritious meal is perfect for summer. Unlike typical quiche recipes, Kitty’s recipe doesn’t have a pastry crust, so it’s nice and light. Enjoy!
Time: Approximately 40 mins Serving: 1 serve
Ingredients:
- 1 salmon fillet, approx. 150g
- 1 medium egg
- 50 mL full cream milk
- 1 cup frozen mixed vegetables
- 2 tbsp cheese
- 1 pinch salt
- 1 pinch pepper
Method:
- Mix the egg and full cream milk together, set aside.
- Place the frozen vegetables into the bottom of an oven-safe dish that’s at least 3cm deep. (I used an aluminium baker)
- Season the salmon with salt and pepper, and pan fry until golden.
- Place the salmon into the oven-safe dish, on top of the frozen vegetables.
- Pour the egg mixture over the salmon and vegetables.
- Bake in the oven for 15 minutes at 180oC.
- Remove from oven and add cheese to the top. Bake for a further 10 minutes at 180oC.
- Ready to serve.
Tips:
- You can use fresh vegetables instead of frozen in the eggy salmon bake.
- The size of the oven-safe dish can be upsized and downsized according to the portion of the recipe. The more salmon required, the larger the dish that’s required.