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Salmon with Poached Eggs and Creamy Spinach
and marinated tomatoes

Active: 35 min Total: 35 min

In this paleo-friendly take on classic Eggs Florentine that was last featured in 2017, pan-seared salmon is topped with creamy spinach and poached eggs.
Smarts: If calories aren't a concern, make this a true Eggs Florentine by adding Hollandaise sauce. We like this method for making it in the blender via The Kitchn. (Ingredients aren't in the grocery list, but you likely already have them in your kitchen.)

Tags

Ingredients

Servings:
4
Metric
Balsamic Marinated Tomatoes:
  • Shallots - 1 clove, chopped
  • Tomatoes, cherry or grape - 2 cups, halved
  • Cilantro - 1 Tbsp, chopped
  • Vinegar, balsamic - 1 Tbsp
  • Oil, olive - 2 tsp
Salmon with Poached Eggs and Creamy Spinach:
  • Garlic - 3 cloves, chopped
  • Spinach, baby - 10 oz, chopped
  • Eggs - 4
  • Vinegar, sherry - 1 Tbsp (sub red or white wine vinegar)
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Butter - 4 Tbsp
  • Lemon juice - 1 tsp
  • Salmon - 1 lb

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Shallots / Garlic - Prep as directed and store in separate containers. (Can be done up to 5 days ahead)
  2. Tomatoes / Cilantro- Prep as directed and combine. (Can be done 1 day ahead)
  3. Marinate tomatoes - Combine shallots, tomatoes, cilantro, vinegar (the portion for the tomatoes), and olive oil. Marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)
  4. Spinach - Chop spinach.
  5. Eggs - Crack each egg into a small ramekin or teacup. (Don’t skip this step as it will help you to transfer all the eggs to hot water quickly so they cook evenly.)

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Make

  1. Fill a large saute pan with water. Add vinegar (the portion for the eggs) and some salt. Heat over high heat until it begins to boil. (Note: A large saute pan with straight sides is the best pan for poaching many eggs at a time.)
  2. Line a plate with paper towels and set it near the stovetop.
  3. While water comes to a boil, heat a frying pan with first part of cooking oil over medium-high heat. Add spinach and garlic and cover with a lid or foil. Cook spinach covered until nearly wilted, 3 to 4 minutes.
  4. Remove cover and saute spinach until fully wilted, ~1 minute more. Stir in butter and lemon juice and season with some salt and pepper.
  5. Set spinach aside, covered to keep warm. Wipe out pan and return pan to heat.
  6. Add second part of cooking oil to heated pan. Season salmon with some salt and pepper and add to heated oil. Sear on both sides until opaque and flakes easily with a fork, 5 to 8 minutes total (depending on the thickness of the salmon filets).
  7. Meanwhile, when water for the eggs is boiling, reduce heat to a low simmer (a few small bubbles rising from the bottom). Gently pour each egg into the simmering water so that none of them are touching. Simmer eggs to your desired degree of doneness (for cooked whites and soft yolks, this should take 4 to 5 minutes; if unsure, remove one of the eggs and test it).
  8. Use a slotted spoon to transfer eggs to paper towel.
  9. Divide salmon into individual servings. Top each serving with spinach and then with a poached egg. Season eggs with some salt and pepper. Enjoy with marinated tomatoes on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (36)
Gluten-free (2)
Paleo (5)
Vegetarian (4)

21 reviews

Loved the flavors, made our own recipe for Hollandaise and it was great. Will go back to my own method for poaching eggs but otherwise very satisfying.

By: Zach
Posted: Jun 03, 2019
Diet: Original
0 Helpful

This meal is great for breakfast. It is quick, delicious and relatively healthy. I don't make all the extra dishes so my eggs might not be perfect. Also sometimes I don't make the tomatoes.

By: jason
Posted: Mar 23, 2019
Diet: Gluten-free
0 Helpful

Subbed a tofu scramble for the egg. The spinach had some great flavor.

By: elyssa
Posted: Sep 26, 2018
Diet: Vegetarian
0 Helpful

This was good. My only complaint is that I like to keep leftovers for lunch the next day at work, and there wasn't any way to bring this in easily.

By: Jenna
Posted: Sep 18, 2018
Diet: Original
0 Helpful

We loved this -- my husband says, "I think this is the first CookSmarts meal I've had that I would pay money to eat in a restaurant." And we've made hundreds of meals on this site!

By: Sundi
Posted: Sep 08, 2018
Diet: Paleo
0 Helpful

Soft-boiled instead of poaching the eggs (6 minutes in boiling water, peel under cold running water) for easier cooking and easier clean up. Felt nice and veggie heavy but still satisfying.

By: Emily
Posted: Aug 31, 2018
Diet: Original
0 Helpful