In a skillet over medium heat, sauté cherry tomatoes with olive oil, salt, and pepper until softened and lightly blistered. Set aside.
Pan-Sear the Salmon:
Season the salmon with salt and pepper. Heat olive oil in a skillet and cook salmon skin-side down for 4–5 minutes, then flip and cook for another 3–4 minutes until fully cooked.
Prepare the Asparagus:
In another pan, sauté asparagus in olive oil with a pinch of salt for 3–4 minutes until bright green and tender-crisp.
Cook the Mushrooms:
In a small skillet, melt butter, add garlic, and sauté mushrooms for 4–5 minutes until browned and tender. Season with salt and pepper.
Make the Scrambled Eggs:
Whisk eggs with milk, salt, and pepper. Melt butter in a pan and cook eggs over low heat, stirring gently until soft and creamy.
Assemble the Plate:
Arrange salmon, asparagus, garlic mushrooms, scrambled eggs, and roasted cherry tomatoes on a plate. Serve warm.
Serving and Storage Tips
