Mediterranean Diet Salmon Benedict

Elevate your brunch game with this vibrant Mediterranean Diet Salmon Benedict, a fresh and healthy twist on the classic eggs Benedict. Featuring perfectly grilled salmon fillets seasoned with extra virgin olive oil, salt, and black pepper, this recipe swaps traditional hollandaise for a creamy, tangy Greek yogurt sauce infused with lemon, Dijon mustard, garlic, and dill—delivering bold Mediterranean flavors in every bite. Served atop toasted whole-grain English muffins layered with sautéed spinach and crowned with perfectly poached eggs, this dish is a nutrient-packed way to start your day. Ready in just 35 minutes, it’s ideal for a satisfying yet wholesome brunch or breakfast-for-dinner option. Pair with a light side salad or fresh fruit for a complete Mediterranean dining experience!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 pieces Salmon fillet
• 2 tablespoons Extra virgin olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 2 pieces Whole-grain English muffins
• 2 cups Fresh spinach
• 4 large Eggs
• 1 tablespoon White vinegar
• 1 cup Greek yogurt
• 2 tablespoons Lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon Dill, chopped
• 1 clove Garlic, minced
• 0.5 teaspoon Paprika

Directions

Step 1

Preheat your grill or grill pan over medium-high heat.

Step 2

Brush salmon fillets with 1 tablespoon of olive oil and season with salt and ground black pepper.

Step 3

Grill the salmon fillets for about 4-5 minutes on each side or until they are cooked through and have nice grill marks.

Step 4

While the salmon is grilling, split and toast the whole-grain English muffins.

Step 5

In a skillet over medium heat, add the remaining tablespoon of olive oil and sauté the fresh spinach until wilted, about 2-3 minutes.

Step 6

Bring a pot of water to a gentle simmer and add the white vinegar. Crack the eggs, one at a time, into a small bowl. Gently slide each egg into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Using a slotted spoon, remove them from the water and let drain on paper towels.

Step 7

In a bowl, mix together the Greek yogurt, lemon juice, Dijon mustard, chopped dill, and minced garlic. Stir until smooth and well combined.

Step 8

To assemble the Benedict, place each toasted English muffin half on a plate. Top with sautéed spinach, then a grilled salmon fillet.

Step 9

Place a poached egg on top of the salmon, then spoon over the Greek yogurt sauce.

Step 10

Sprinkle with paprika for garnish and serve immediately.

Nutrition Facts

Serving size	(973.1g)

Amount per serving	% Daily Value*
Calories	1739.1

Total Fat 101.1g	0%
Saturated Fat 22.9g	0%
Polyunsaturated Fat 14.1g
Cholesterol 938.3mg	0%
Sodium 2981.3mg	0%
Total Carbohydrate 71.4g	0%
Dietary Fiber 10.2g	0%
Total Sugars 12.1g
Protein 123.7g	0%

Vitamin D 1643.6IU	0%
Calcium 590.5mg	0%
Iron 10.4mg	0%
Potassium 1974.7mg	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: 53.8%

Protein: 29.3%

Carbs: 16.9%