Salmon Kale & Eggs
- 1 serving wild alaskan salmon perfect for leftovers
- 1 serving kale or spinach organic
- 1 serving egg whites
- 1/2 tablespoon Avocado or Olive oil
- In pan on stove, heat oil and add egg. Surround the egg with the greens. Use the pre cooked leftover salmon to place on top of the greens and let cook over medium low until egg whites begin cooking through. Flip everything, and break up the salmon at this point, mixing together. Top with fresh lemon or add raw garlic to the sautee.