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One-Pan Salmon And Egg Bake

Here's a deliciously savory and healthy brunch or dinner option that is easy to make. The perfectly cooked salmon is complemented by the creamy eggs for a mouth-watering combination.

Tasty Team
95% would make again
One-Pan Salmon And Egg Bake


for 1 serving

  • 6 oz salmon (170 g), 1 fillet
  • 1 egg
  • 1 tablespoon olive oil
  • 3 cups spinach (130 g), roughly chopped
  • 1 clove garlic, minced
  • 1 lemon, cut into wedges
  • salt, to taste
  • pepper, to taste

Nutrition Info

  • Calories 603
  • Fat 41g
  • Carbs 13g
  • Fiber 4g
  • Sugar 3g
  • Protein 43g

Estimated values based on one serving size.


  1. Preheat oven to 325°F (160°C).
  2. Pour oil into a small, oven-safe skillet. Place the spinach and garlic in the skillet, season with a pinch of salt and pepper, and mix well so that everything is evenly coated.
  3. Place the salmon on 1 side of the pan, then form a well on the other side and crack an egg, making sure it stays intact.
  4. Season the tops of the salmon and the egg with another pinch of salt and pepper.
  5. Bake for 20-25 minutes, until the salmon reaches an internal temperature of 140°F (60°C). (The temperature will continue to rise once it rests out of the oven.)
  6. Squeeze a bit of fresh lemon juice over the salmon fillet for more flavor and let the salmon rest for 5 minutes before serving.
  7. NOTE: If you want a runny egg yolk, follow steps 1-3, then place the skillet in the preheated oven. Halfway through the cooking process (about 10 minutes in), crack a cold egg into the well of the spinach and replace the skillet in the oven for another 10-15 minutes. The salmon will be cooked through, the egg white will show color, and the yolk will be gloriously runny.
  8. Enjoy!
  9. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
One-Pan Salmon And Egg Bake