Low Sodium Salmon Benedict

Elevate your breakfast or brunch game with this exquisite Low Sodium Salmon Benedict—a lighter twist on a classic favorite. This recipe features tender, oven-baked salmon fillets seasoned with low sodium chicken broth and fresh black pepper, layered over crunchy toasted English muffins and a bed of vibrant spinach. Perfectly poached eggs crown the dish, all drizzled with a rich, homemade hollandaise sauce made with unsalted butter and a hint of fresh lemon juice for a zesty finish. Garnished with fragrant dill, this dish is both heart-healthy and gourmet, offering a balance of indulgence and nutrition. Ready in under an hour and tailored for two, it’s the perfect showstopper for any health-conscious foodie looking to enjoy fine dining at home.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 2

Ingredients

• 2 each skinless salmon fillets
• 2 whole English muffins
• 4 each large eggs
• 0.5 cup unsalted butter
• 1 tablespoon fresh lemon juice
• 0.25 teaspoon ground black pepper
• 2 tablespoons white vinegar
• 2 tablespoons fresh dill
• 0.25 cup low sodium chicken broth
• 1 cup fresh spinach
• 0.25 teaspoon fresh cracked black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C). Place the salmon fillets on a baking tray lined with parchment paper.

Step 2

Drizzle the salmon with low sodium chicken broth and sprinkle fresh cracked black pepper over the top.

Step 3

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

Step 4

While the salmon is baking, split and toast the English muffins. Set aside.

Step 5

In a small pan, melt the unsalted butter over low heat.

Step 6

In a blender or using an immersion blender, combine the melted butter, lemon juice, and ground pepper. Blend until smooth to create the hollandaise sauce and keep warm.

Step 7

Fill a medium-sized pot with 3 inches of water and bring to a gentle simmer. Add white vinegar.

Step 8

Crack the eggs one by one into a small bowl and gently slide them into the simmering water.

Step 9

Poach the eggs for 3-4 minutes until the whites are set and the yolks remain runny.

Step 10

Use a slotted spoon to remove the poached eggs and set them on a paper towel to drain.

Step 11

On each toasted English muffin half, layer a few fresh spinach leaves, a piece of baked salmon, and a poached egg.

Step 12

Drizzle the hollandaise sauce over the top and garnish with fresh dill.

Step 13

Serve immediately while warm and enjoy your delicious low sodium salmon benedict!

Nutrition Facts

Serving size	(783.6g)

Amount per serving	% Daily Value*
Calories	1544.8

Total Fat 101.1g	0%
Saturated Fat 41.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 994mg	0%
Sodium 1270.9mg	0%
Total Carbohydrate 93.4g	0%
Dietary Fiber 9.2g	0%
Total Sugars 12.5g
Protein 76.2g	0%

Vitamin D 1212IU	0%
Calcium 230.3mg	0%
Iron 12.1mg	0%
Potassium 1142.9mg	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: 57.3%

Protein: 19.2%

Carbs: 23.5%