Seared Salmon & Spinach Egg White Nests with Crushed Almonds and Avocado

Fluffy pan-seared egg white cups piled with wilted spinach and flaky salmon, topped with creamy avocado and crunchy toasted almonds for a protein-packed, fuss-free meal.

Let's cook

1. Season both salmon fillets (about 150g each) generously on both sides with salt and pepper.
2. Heat 1 teaspoon of cooking oil in a non-stick skillet over medium-high heat. Sear the salmon for 3-4 minutes per side until golden and cooked through, then set aside to rest and flake into large chunks.
3. In the same pan over medium heat, add another teaspoon of oil and toss in the spinach (about 2 large handfuls). Season with a pinch of salt and stir until just wilted, about 2 minutes. Remove and set aside.
4. Wipe the pan clean, reduce heat to medium-low, and add a light drizzle of oil. Pour in 4 egg whites (lightly seasoned with salt and pepper) and let them set slowly without stirring, like a thin omelette, for about 3-4 minutes until fully cooked through with no wet spots.
5. While the egg whites cook, roughly crush 20g of almonds using the flat side of a knife or a small pan, then dry-toast them in a separate small pan over medium heat for 2 minutes until golden and fragrant. Watch closely so they don't burn.
6. Halve and slice the avocado, then season lightly with salt and pepper.
7. Cut the cooked egg white sheet into two portions and plate each one. Top with wilted spinach, flaked salmon, and fanned avocado slices.
8. Finish each plate with the toasted crushed almonds sprinkled over the top and serve immediately.