Instructions
Step 1. Season the salmon chunks with olive oil, salt, black pepper, garlic powder, paprika, and oregano.
Step 2. Heat a grill pan or skillet over medium-high heat.
Step 3. Cook the salmon for 2 to 3 minutes per side until golden brown and cooked through.
Step 4. Bring a saucepan of water to a gentle boil.
Step 5. Carefully add the eggs and cook for 7 minutes for jammy soft-boiled eggs.
Step 6. Transfer the eggs to an ice bath, peel, and cut in half.
Step 7. In a skillet, melt the butter over medium heat.
Step 8. Add the sliced mushrooms and sauté for 5 to 7 minutes until browned and tender.
Step 9. Add the cherry tomatoes to the skillet and cook for 2 minutes until slightly softened.
Step 10. In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, salt, and black pepper.
Step 11. Arrange the arugula or mixed greens in serving bowls.
Step 12. Top the greens with grilled salmon, avocado slices, sautéed mushrooms, cherry tomatoes, and soft-boiled eggs.
Step 13. Drizzle the dressing evenly over each bowl.
Step 14. Garnish with chopped parsley and red pepper flakes if desired.
Step 15. Serve immediately while the salmon is warm.
Storage and Reheating Tips
Store the salmon, vegetables, eggs, and greens separately in airtight containers in the refrigerator for up to 3 days.
Reheat the salmon gently in a skillet over low heat or in the microwave for 30 to 60 seconds.
Keep the avocado separate and slice fresh when serving for the best texture and color.
Store the dressing in a sealed container in the refrigerator for up to 5 days and shake well before using.
This bowl is best enjoyed fresh, but leftovers can be assembled for meal prep lunches throughout the week.
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