Instructions
Step 1. Place the baby potatoes in a pot of salted water and bring to a boil. Cook for 15 to 20 minutes or until fork-tender.
Step 2. Drain the potatoes and toss them with butter, half of the parsley, salt, and black pepper. Set aside.
Step 3. Bring a saucepan of water to a gentle boil and carefully add the eggs. Cook for 7 to 8 minutes for soft-boiled eggs.
Step 4. Transfer the eggs to an ice bath for 5 minutes, then peel and slice in half.
Step 5. In a small bowl, combine paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Step 6. Pat the salmon dry and rub it evenly with the seasoning mixture.
Step 7. Heat olive oil in a skillet over medium-high heat.
Step 8. Cook the salmon for 4 to 5 minutes per side, or until a dark crust forms and the fish flakes easily with a fork.
Step 9. Remove the salmon from the skillet and allow it to rest for 2 minutes.
Step 10. Arrange the seasoned baby potatoes in a serving bowl.
Step 11. Add the halved soft-boiled eggs and sliced avocado alongside the potatoes.
Step 12. Place the blackened salmon on top of the bowl.
Step 13. Sprinkle with the remaining parsley and paprika for garnish.
Step 14. Serve immediately while the salmon and potatoes are warm.
Storage and Reheating Tips
Store leftover salmon, potatoes, and eggs in separate airtight containers in the refrigerator for up to 3 days.
Avocado is best sliced fresh just before serving, but leftovers can be stored for up to 1 day with plastic wrap pressed directly against the surface.
Reheat the salmon and potatoes in a skillet over low heat or in a 325°F (165°C) oven until warmed through.
Soft-boiled eggs can be enjoyed cold or gently warmed in hot water for a few minutes before serving.
Do not freeze the assembled bowl, as the eggs and avocado will lose their texture after thawing.
Continue on the next page