Blackened Salmon Power Plate with Herb Potatoes, Eggs & Avocado

Instructions

Step 1. Preheat the oven to 425°F (220°C).

Step 2. In a small bowl, combine paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and dried parsley.

Step 3. Rub the salmon fillets with olive oil and lemon juice, then coat evenly with the seasoning mixture.

Step 4. Place the salmon fillets on a parchment-lined baking sheet.

Step 5. Toss the baby potatoes with olive oil, garlic powder, parsley, salt, and black pepper.

Step 6. Arrange the potatoes around the salmon on the baking sheet.

Step 7. Roast for 20–25 minutes, or until the potatoes are tender and the salmon flakes easily with a fork.

Step 8. While the salmon and potatoes cook, bring a saucepan of water to a boil.

Step 9. Carefully lower the eggs into the boiling water and cook for 8 minutes for jammy centers.

Step 10. Transfer the eggs to an ice bath for 5 minutes, then peel and halve them.

Step 11. Remove the salmon and potatoes from the oven.

Step 12. Toss the roasted potatoes with fresh chopped parsley.

Step 13. Arrange the salmon fillets on serving plates.

Step 14. Add the herb potatoes, halved eggs, and avocado slices around the salmon.

Step 15. Season the avocado lightly with lemon juice, salt, and black pepper.

Step 16. Garnish the entire plate with chopped parsley and serve immediately.

Storage and Reheating Tips

Store the salmon, potatoes, eggs, and avocado separately in airtight containers in the refrigerator.

The salmon and potatoes will keep for up to 3 days, while boiled eggs can be stored for up to 1 week.

Add fresh avocado just before serving for the best texture and color.

Reheat the salmon and potatoes gently in a 325°F (165°C) oven for 8–10 minutes or until warmed through.

This meal is excellent for meal prep and can be enjoyed warm or chilled.