Instructions
Step 1: Preheat the oven to 425°F (220°C).
Step 2: Toss the baby potatoes with olive oil, garlic powder, salt, and black pepper.
Step 3: Spread the potatoes on a baking sheet and roast for 25–30 minutes, stirring halfway through, until golden and tender.
Step 4: Bring a saucepan of water to a boil and carefully add the eggs.
Step 5: Cook the eggs for 7–8 minutes for jammy centers, then transfer them to an ice bath.
Step 6: Peel the cooled eggs and slice them in half.
Step 7: In a small bowl, combine paprika, garlic powder, onion powder, thyme, salt, black pepper, and cayenne pepper.
Step 8: Pat the salmon dry and rub it with olive oil and the seasoning mixture.
Step 9: Heat a large skillet over medium-high heat.
Step 10: Cook the salmon for 4–5 minutes per side until blackened on the outside and flaky inside.
Step 11: Toss the roasted potatoes with chopped parsley.
Step 12: Slice the avocado and drizzle with lemon juice to prevent browning.
Step 13: Divide the cooked rice among serving bowls.
Step 14: Arrange the roasted potatoes, avocado slices, and halved eggs around the bowl.
Step 15: Place the blackened salmon in the center of each bowl.
Step 16: Garnish with fresh parsley and a light sprinkle of black pepper.
Step 17: Serve immediately while the salmon and potatoes are warm.
Storage and Reheating Tips
Store the salmon, rice, potatoes, and eggs separately in airtight containers in the refrigerator for up to 3 days.
Avocado is best sliced fresh before serving and should not be stored once cut for extended periods.
Reheat the salmon, rice, and potatoes in the microwave or a covered skillet over low heat until warmed through.
Hard-boiled eggs can be stored unpeeled in the refrigerator for up to 1 week.
For meal prep, assemble the bowl without the avocado and add it fresh when ready to eat.
Avoid freezing the assembled bowl, as the eggs and avocado do not freeze well.
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