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Creamy Smoked Salmon

(Total Time: 15 MIN| Serves: 2)

2 oz smoked salmon, cut into bite-sized pieces
2 large eggs, beaten
1 tsp olive oil
¼ tsp dried thyme

For the creamy sauce:
½ cup almond milk, unsweetened
¼ cup walnuts, chopped
½ cup spinach, chopped
1 tsp sea salt
½ tsp black pepper, ground
1 tbsp lemon juice, freshly squeezed


  1. Combine almond milk, walnuts, and spinach in food processor. Blend until well combined and add salt, pepper, and lemon juice. Blend again for 1 minute and set aside.
  2. Plug in your instant pot and grease the stainless steel insert with some olive oil. Add salmon pieces and eggs. Sprinkle with thyme and cook for 3 minutes. Using a large spatula, remove the omelet from the pot. Set aside covered.
  3. Now, add the previously blended sauce mixture to the pot. Close the lid and adjust the steam release handle. Press the “Manual” button and set the timer for 3 minutes. When done, perform a quick release of the pressure and open the pot.
  4. Transfer the omelet to a serving plate and drizzle with hot sauce.
  5. Serve immediately.
    Per Serving(Calories 365 | Total Fats 32.2g | Net Carbs: 3.3g | Protein 16.9g |Fiber: 2.8g)