Smoked Salmon Breakfast Bowl
Smoked salmon with sweet potato hash is my go-to breakfast recipewhen I want something simple yet hearty. It's egg-free, easy to make ahead, and comes together in just a few minutes. Perfect for brunch or breakfast any day of the week!
Servings: 2 servings
Calories: 275kcal
Ingredients
- 1 sweet potato ½ in cubes with skin on
- 1 bell pepper diced
- ¼ cup diced onion
- 2 Tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 Tablespoons minced fresh rosemary
- 3 cups baby spinach
- 8 ounces smoked salmon
- homemade honey mustard for serving
Instructions
- Preheat the oven to 425 degrees.
- On a sheet pan (or in a cast iron skillet) toss in the sweet potato, pepper, and onion with the oil, salt, pepper and rosemary. Spread out in an even layer, bake for 20 to 25 minutes, tossing halfway through. The sweet potatoes should be fork tender.
- Stir in the spinach to wilt. Divide the veggie mixture between two bowls, top with smoked salmon. Add sauce as desired.
Notes
This recipe was updated in February 2025 to make it a one-pan recipe.
Storing Leftovers
When making ahead, keep the ingredients in separate airtight containers. Store the roasted veggies separated from the spinach and smoked salmon to maintain freshness. They should keep for up to 4 days in the fridge. Reheat in a skillet over medium heat or in the microwave for 1-2 minutes. Stir in spinach and top with salmon.Leave a review or get more information on the recipe!
