Folded omelet filled with salmon and vegetables, with avocado and tomato

Salmon and Veggie Omelet

Name: Salmon and Veggie Omelet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Cuisine: American
Ingredients: 4 oz leftover or freshly cooked Wild Alaska Sockeye or King Salmon; 2 eggs; salt & pepper, to taste; olive oil or butter, for the skillet; red pepper, diced, as needed; green onion, diced, as needed; cherry tomatoes, halved, as needed; avocado, chopped, as needed; optional: parsley, for garnish

Leftover wild sockeye or king salmon makes this simple omelet especially satisfying. Red pepper, tomatoes, green onion and creamy avocado add color and freshness around the tender salmon.

← Previous Recipe Next Recipe →

Wild Alaskan sockeye salmon portions on a plate with lemon and herbs.

Two pieces of salmon on a plate with herbs and spices, on a light background.

Featured Seafood

Wild Alaskan Sockeye Salmon

$15.00

Shop Now

Wild Alaskan King Salmon

$22.00

Shop Now

AmericanBreakfast

Salmon and Veggie Omelet

Author:

Declan Chapin, Premier Catch

No ratings yet

Servings

Prep Time

15 minutes

Cook Time

10 minutes

Leftover cooked wild sockeye or king salmon folds into a two-egg omelet with red pepper, green onion, cherry tomatoes, and avocado for a quick, veggie-packed breakfast.

Ingredients

4 oz leftover or freshly cooked Wild Alaska Sockeye or King Salmon
2 eggs
salt & pepper, to taste
olive oil or butter, for the skillet
red pepper, diced, as needed
green onion, diced, as needed
cherry tomatoes, halved, as needed
avocado, chopped, as needed
optional: parsley, for garnish

Directions

In a small bowl, whisk eggs with salt and pepper. Set aside and prepare vegetables.
Heat butter or olive oil in a skillet over medium-low heat.
Pour eggs into the skillet and let cook for 3-5 minutes.
Once the eggs are almost cooked through, add the salmon and vegetables, and cook just until the eggs are fully set and everything is heated through.
Fold the omelet in half using a spatula.
Place the folded omelet on a plate and sprinkle with parsley, if using.
Serve immediately and enjoy!

women-owned, family-run

Meet Premier Catch

We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.

Our Story