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Salmon and Egg Protein Pots

  • difficulty


  • serves


  • cooks in

    15 to 30 mins

  • calories

    230 per serving


  • 1 salmon fillet
  • 2 free range eggs
  • 2 cups of spinach
  • 1 tomato
  • Chopped Dill (to serve)

                              Cooking Directions

                              1. Cook the salmon fillet as per the pack instructions and leave to cool to one side.
                              2. In the meantime, ensure the eggs are room temperature before cooking by leaving them in a bowl of warm water for 5-10 minutes. Bring a pan of water to the boil and add the room temperature eggs carefully to avoid any cracking. Set a time for between 5-7 minutes (depending how well you like them cooked, 6 minutes is the ideal length of time for a cooked white and runny yolk).
                              3. When the time is up, quickly transfer the eggs into a bowl of ice cold water to stop the cooking process. Leave to cool while you prepare the rest of the dish.
                              4. In your Tupperware of choice, layer a cup of spinach at the bottom, top with half of the tomato, flake in half of the salmon and sprinkle over the dill.
                              5. Carefully peel the eggs and add one to each pot.


                              These will last in an airtight container for a couple of days so make the perfect snack for a working day. For a more cost efficient option, you can always swap the salmon fillet for a tin of tuna!