Since I enjoyed my other keto breakfast skillet so much, I decided to try making a pescatarian version using salmon. This low-carb, keto-friendly salmon breakfast skillet combines smoked salmon blended with a creamy tangy dressing, then cooked up with feta, spinach, sun dried tomatoes, and mushrooms and a base of rutabaga hash then topped with eggs for a healthy, low-carb breakfast, brunch or any meal you like.
Keto Salmon Breakfast Skillet Recipe
- 5oz smoked salmon, cut into strips (or one can of wild salmon (or leftover baked salmon), skin and bones removed)
- ⅓ cup red onion, finely chopped
- 2 cloves garlic, minced
- 1½ tablespoons capers, drained and chopped
- 3 tablespoons homemade sour cream or creme fraiche
- 1 tablespoon prepared horseradish
- 1 tablespoon [whole grain Dijon mustard]
- ¼ cup avocado oil
- ½ cup white mushrooms, chopped
- 2 tablespoons sun-dried tomatoes, packed in oil, chopped
- 2 cups baby spinach, chopped
- 16oz rutabaga, grated
- ⅓ cup feta, crumbled
- 3 large eggs
- Fresh oregano, for garnish
- ¼ cup avocado, diced
- Additional homemade sour cream or creme fraiche, for garnish
In a small mixing bowl, combine salmon, onion, capers, sour cream or creme fraiche, horseradish and mustard. Season with salt and pepper to taste.
Add avocado oil to a large skillet and heat to medium heat. Add rutabaga doing your best to spread it out. It’ll cook up crispier if you leave a bit of space. If you only have a smaller skillet, cook it in batches. Cook until browned, turning occasionally, around 8-10 minutes.
When the hash browns are mostly cooked, push them to one side of the pan and adjust your pan to put the heat more over the exposed side.
Preheat the oven to 400F. Add mushrooms with another pinch of sea salt and sauté until softened, around 3-4 minutes, adding garlic and spinach halfway through. Flip around the hash browns as you cook the veggies to keep them from overcooking.
Once the garlic is fragrant, stir the hash browns in the with veggies, along with the sun dried tomatoes and the salmon mixture. Remove from heat.
Stir in the feta and spread the mixture out evenly in the skillet. Create 3 divots in the mixture using the back of a ladel. Crack each of the 3 large eggs into the divots. Sprinkle salt and pepper and any other seasoning you desire over the eggs. Put the skillet into the oven for 10-12 minutes.
Remove from oven, top with additional sour cream or creme fraiche, fresh oregano and sliced avocado and serve.
Did you make this keto salmon breakfast skillet recipe? If so, please let me know how it went in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
Did you make this keto salmon breakfast skillet recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)