High-Protein Roasted Salmon & Veggie Brunch Traybake

High ProteinLow Carb

A 455-calorie Breakfast recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 2 Salmon fillets (130g each)
• 1 Red bell pepper, sliced into strips
• 1 medium Zucchini, sliced into half-moons
• 1 Small red onion, cut into wedges
• 10 Cherry tomatoes
• 2 Large eggs
• 1 tbsp Olive oil
• 1 tsp Smoked paprika
• 1/2 tsp Dried oregano
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Prep: Preheat your oven to 200°C (400°F) and line a large baking tray with parchment paper.
2. Toss the sliced bell peppers, zucchini, and red onion in a bowl with half the olive oil, smoked paprika, oregano, salt, and pepper.
3. Spread the vegetables across the tray and roast for 10 minutes to give them a head start.
4. Remove the tray and move the vegetables to the sides; place the salmon fillets and cherry tomatoes in the center. Drizzle the salmon with the remaining oil and season with salt and pepper.
5. Crack the two eggs directly onto the tray in the gaps between the vegetables.
6. Return the tray to the oven for another 10-12 minutes until the salmon is flakey, the vegetables are charred, and the egg whites are set but yolks remain runny.
7. Garnish with fresh parsley and serve immediately directly from the tray for that 'Full American-Fry' feel.
8. Top tip: To ensure the eggs don't spread too far, make small 'nests' in the roasted vegetables before cracking the eggs into them.