Low Fat Salmon Benedict

Elevate your brunch game with this delicious and nutrient-packed Low Fat Salmon Benedict, a wholesome twist on the classic favorite. Featuring tender oven-baked salmon fillets, perfectly poached eggs, and a creamy yet guilt-free yogurt-based Hollandaise sauce, this recipe offers all the indulgent flavors you love with a lighter, healthier profile. Served atop toasted whole grain English muffins and garnished with fresh dill and chives, this dish is a feast for both the eyes and the palate. Ready in just 40 minutes, it’s perfect for a special weekend breakfast or a satisfying midweek treat. With its balance of lean protein, heart-healthy fats, and whole grains, this low-fat and high-protein brunch delight is as nutritious as it is delicious!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 2

Ingredients

• 2 pieces (about 4 oz each) Fresh salmon fillet
• 2 slices Whole grain English muffins
• 4 Large eggs
• 1 cup Plain low-fat Greek yogurt
• 2 tablespoons Lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon, chopped Fresh dill
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons White vinegar
• 1 tablespoon, chopped Chives
• 0 Olive oil cooking spray

Directions

Step 1

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2

Place the salmon fillets on the baking sheet, season with a pinch of salt, black pepper, and chopped dill.

Step 3

Bake the salmon in the preheated oven for 12-15 minutes, until it flakes easily with a fork.

Step 4

While the salmon is baking, prepare the yogurt Hollandaise sauce by combining the Greek yogurt, lemon juice, Dijon mustard, and a pinch of salt in a small bowl. Mix well until smooth. Set aside.

Step 5

Fill a medium saucepan with water and bring it to a gentle simmer. Add white vinegar to the simmering water.

Step 6

Crack each egg into a separate small bowl and gently slide them one by one into the simmering water.

Step 7

Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain soft. Use a slotted spoon to carefully remove the eggs and place them on a paper-towel-lined plate.

Step 8

Split and toast the whole grain English muffins until golden brown.

Step 9

To assemble, place one half of the English muffin on each plate. Top with the baked salmon fillet.

Step 10

Gently place a poached egg on top of each salmon-topped muffin half.

Step 11

Spoon a generous amount of the light yogurt Hollandaise sauce over the poached eggs.

Step 12

Garnish with chopped chives and additional dill if desired.

Step 13

Serve immediately and enjoy your healthy Low Fat Salmon Benedict.

Nutrition Facts

Serving size	(802.2g)

Amount per serving	% Daily Value*
Calories	1016.3

Total Fat 45.2g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat 0.2g
Cholesterol 906.9mg	0%
Sodium 2007.3mg	0%
Total Carbohydrate 39.4g	0%
Dietary Fiber 4.3g	0%
Total Sugars 11.5g
Protein 111.4g	0%

Vitamin D 999.4IU	0%
Calcium 536.1mg	0%
Iron 7.2mg	0%
Potassium 1922.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.3%

Protein: 44.1%

Carbs: 15.6%