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–+ servings
Salmon scramble on a white plate with orange slices.
4.54 from 13 votes

Salmon and Eggs Scramble with Dill

Got leftover salmon? Make this protein-packed dill salmon and eggs scramble that's made with just a few ingredients and delicious seasonal flavors!
Prep 15 minutes
Cook 5 minutes
Total 20 minutes
Fat 16
Carbs 8
Protein 31
Yield 2

Ingredients

For the Scramble

  • 4 large eggs
  • splash of milk any kind
  • 1 tablespoon fresh dill minced
  • 1 teaspoon minced garlic
  • 2 teaspoons olive oil
  • 1 cup leftover shredded salmon ~6 oz.
  • 1/8 teaspoon sea salt
  • pepper to taste

For the Greek Yogurt Topping

  • 1/4 cup full-fat Greek yogurt
  • 1/2 tablespoon minced fresh dill
  • 1/2 tablespoon minced chives
  • pinch of salt
  • 1 teaspoon lemon juice

Instructions

  • Prep eggs by whisking together 4 large eggs, a splash of milk, dill, salt, and pepper until combined.
  • Then, heat a medium size skillet to medium/high heat and add in olive oil and garlic. Pour in the egg mixture and cook for 1-2 minutes, using a spatula to scramble. Once the eggs have started to cook, add in cooked salmon.
  • Continue stirring until the eggs have reached desired texture (for about 3ish minutes).
  • To make the Greek yogurt topping, mix together all ingredients.
  • Serve scramble with Greek yogurt topping.

Nutrition Facts

Calories: 304kcal | Carbohydrates: 8g | Protein: 31g | Fat: 16g | Fiber: 1g | Sugar: 3g