Herb Salmon Breakfast Power Bowl
This Herb Salmon Breakfast Power Bowl features omega-3 rich salmon seasoned with garlic and paprika, paired with crispy roasted baby potatoes, creamy avocado, and a perfectly cooked egg. It's the ultimate nutrient-dense breakfast that's perfect for busy mornings, meal prep, or a leisurely weekend brunch.
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Servings: 4 servings
Ingredients
- 4 salmon fillets about 5 ounces each
- 500 g baby potatoes halved
- 4 eggs large
- 2 avocados ripe and sliced
- 2 tablespoons olive oil divided
- 1 tablespoon butter for cooking eggs
- 3 cloves garlic minced
- 2 tablespoons fresh parsley chopped
- 1 teaspoon paprika smoked paprika adds extra depth
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper freshly ground
- 1/2 teaspoon chili flakes optional for subtle heat
Instructions
- Season the Fillets: Pat the salmon fillets dry with paper towels and place them skin-side down on a cutting board. Sprinkle both sides evenly with salt, black pepper, paprika, and the minced garlic, pressing gently so the seasonings adhere.
- Heat the Pan: Place a large skillet over medium-high heat and add 1 tablespoon of olive oil, letting it shimmer for about 1 minute until it's just starting to smoke slightly.
- Cook the Salmon: Carefully place the fillets skin-side up in the hot skillet and cook for 5-6 minutes without moving them, allowing the flesh to develop a golden crust. Flip gently and cook the skin side for another 3-4 minutes until cooked through and flaky.
- Rest and Finish: Transfer the salmon to a plate and sprinkle with fresh parsley while still warm, letting it rest for 2 minutes before plating.
- Roast the Potatoes: Toss halved baby potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet and roast at 425°F for 20-25 minutes, shaking the pan halfway through, until golden and crispy on the edges.
- Cook the Eggs: In a small skillet over medium heat, melt the butter and crack the eggs into the pan, cooking to your preference (fried sunny-side up takes about 4-5 minutes).
- Build Your Bowl: Divide the roasted potatoes evenly among four bowls, creating a base for each, then place one salmon fillet on top of the potatoes.
- Top with Egg and Avocado: Gently place one cooked egg in the center of each bowl and arrange avocado slices around it, finishing with a light sprinkle of chili flakes, fresh parsley, and sea salt.