Dinner

Salmon Scramble Flatbreads Recipe

ByCleo Brixton January 20, 2026January 20, 2026

Introduction

This salmon scramble flatbreads recipe combines tender wild salmon with fluffy scrambled eggs and fresh spinach, all wrapped in thin, homemade wholemeal flatbreads. It’s a simple, nutritious dish perfect for a hearty breakfast or light dinner.

The image shows a white round plate with a single flatbread covering most of the plate. On top of the flatbread, there is a scrambled mixture of light yellow eggs, bright green spinach, and small chunks of orange salmon scattered evenly. The flatbread has a slightly rough and grainy texture with visible toasted brown spots. A gold fork rests on the left side of the plate, partly on the flatbread. The plate sits on a white marbled surface with a light pink cloth partially shown underneath the plate on the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp rapeseed oil
90g wholemeal flour, plus extra for dusting
160g baby spinach
3 large eggs
1 tbsp chopped dill, plus extra to serve
1 tsp rapeseed oil
1½ tsp capers, drained and chopped
100g skinless wild salmon, cut into small pieces

Instructions

Step 1: To make the flatbreads, rub 1 tsp rapeseed oil into the flour using your fingers. Stir in 60ml warm water with a knife, then knead briefly on a lightly floured surface until the dough is smooth and elastic. Cut the dough in half.
Step 2: Roll out each half on a floured surface using a rolling pin until very thin, about 21cm in diameter. Heat a non-stick frying pan over high heat and cook one flatbread for 1 minute. Flip and cook the other side for 30 seconds, pressing gently with a spatula until slightly browned and fairly dry but not crisp. Repeat with the second flatbread. Cover both with a tea towel to keep warm.
Step 3: Add the spinach to the pan and cook over medium heat for 1–2 minutes until wilted. Transfer to a sieve over a bowl and press out the excess liquid with the back of a spoon. Roughly chop the spinach.
Step 4: Beat the eggs with the chopped dill and plenty of black pepper, then set aside. Rinse the pan and heat over medium heat. Add the capers and salmon, stirring until the salmon edges start to turn opaque.
Step 5: Pour in the egg mixture and stir gently to scramble. When the salmon is almost cooked and the eggs nearly set, stir in the chopped spinach to warm through.
Step 6: Serve the salmon scramble on the warmed flatbreads. Scatter extra dill on top and finish with a good grind of black pepper.

Tips & Variations

For a richer flavor, substitute rapeseed oil with olive oil or butter when making the flatbreads and cooking the scramble.
You can add finely chopped red onion or garlic to the scramble for extra taste.
If you prefer a softer flatbread, cover them with a clean cloth instead of a tea towel to retain moisture.
Swap dill with fresh parsley or chives if preferred.

Storage

Store any leftover flatbreads wrapped in foil or an airtight container at room temperature for up to 2 days. The salmon scramble is best eaten fresh but can be refrigerated separately in an airtight container for up to 1 day. Reheat gently in a pan over low heat to prevent overcooking the eggs.

How to Serve

A single large, round whole wheat flatbread with a light brown color and toasted spots lies flat on a white plate, covering most of it. On top of the flatbread is a mix of scrambled eggs, cooked spinach leaves, and small, soft orange chunks of cooked salmon, distributed evenly in the center, creating a colorful and textured layer. A gold fork rests on the left side of the plate, leaning slightly over the flatbread. The scene is set on a white marbled surface with a soft pink napkin underneath the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of wholemeal?

Yes, regular plain flour can be used for the flatbreads if you prefer a lighter texture, though wholemeal adds a nice nutty flavor and extra fiber.

Can I prepare the flatbreads in advance?

Absolutely. You can make the flatbreads ahead of time and store them wrapped in a clean tea towel or foil at room temperature for the day. Reheat them briefly in a pan or oven before serving.