- Preheat oven to 400 degrees. Line a small baking sheet with foil.
- Rub oil onto both sides of the salmon filet. On the flesh side only, sprinkle with garlic powder, salt and pepper. Place salmon on the baking sheet and bake for 10 minutes. Remove from the oven and cool for 5 minutes. Remove the skin and flake the fish into large pieces.
- In a medium-size bowl, add eggs, half and half, chives, salt, and pepper. Whisk until combined.
- Heat oil in a medium-size skillet (well-seasoned cast iron is recommended) at medium heat. Add asparagus and saute for 1-2 minutes. Add the kale, salt, and pepper. Continue to saute for 3-4 minutes. Remove the skillet from the heat.
- Turn the heat down to low. Lightly spray the edges of the skillet with cooking spray. Then, pour the egg mixture over the veggies in the skillet and return to the heat. Sprinkle in parmesan cheese. Using a rubber spatula, slowly scramble the eggs for 3-4 minutes by pulling along the edges of the pan and gently stirring them to create large folds. The eggs should have a soft, wet scrambled appearance. Proceed to add the flaked salmon and the other remaining toppings (i.e., sundried tomatoes, etc.). Cover and allow to cook and steam until no wet areas of egg remain. Serve and enjoy!
Servings 0