Smoked Salmon Scramble



  • 1 tablespoon ghee or coconut oil
  • 1 cup spinach
  • 4 asparagus stalks, trimmed and chopped
  • 1 small zucchini, diced
  • 4 eggs from pastured hens
  • 4 ounces wild smoked salmon
  • 1 small avocado, cut into cubes


  1. Melt the ghee or coconut oil in a skillet over medium heat. Add asparagus, spinach and zucchini, and sauté until tender.

    In a separate bowl, whisk the eggs and then add to the vegetable mixture. Gently stir the eggs until they are scrambled and cooked through. Add the smoked salmon and avocado and serve immediately.


from the NSM Nutrition Team recipe box

dairy-free, gluten-free, paleo-friendly

*Can be made dairy-free if coconut oil is substituted for ghee.