Recipe of the Week

Got leftover salmon? Make this protein-packed Dill Salmon Eggs Scramble that’s made with just a few ingredients and delicious seasonal flavors!


For the Scramble

  • 4 large eggs
  • splash of milk, any kind
  • 1 tablespoon fresh dill, minced
  • 1 teaspoon minced garlic
  • 2 teaspoons olive oil
  • 1 cup leftover shredded salmon (~6 oz.)
  • 1/8 teaspoon sea salt
  • pepper, to taste

For the Greek Yogurt Topping

  • 1/4 cup full-fat Greek yogurt
  • 1/2 tablespoon minced fresh dill
  • 1/2 tablespoon minced chives
  • pinch of salt
  • 1 teaspoon lemon juice


  1. Prep eggs by whisking together 4 large eggs, a splash of milk, dill, salt, and pepper until combined.
  2. Then, heat a medium-size skillet to medium/high heat and add in olive oil and garlic. Pour in the egg mixture and cook for 1-2 minutes, using a spatula to scramble. Once the eggs have started to cook, add in cooked salmon.
  3. Continue stirring until the eggs have reached the desired texture (for about 3ish minutes).
  4. To make the Greek yogurt topping, mix together all ingredients.
  5. Serve scramble with Greek yogurt topping.


Serving Size: 1/2 

Calories: 304 

Sugar: 3 

Fat: 16 

Carbohydrates: 8 

Fiber: 1 

Protein: 31