Herb Crusted Salmon Bowl with Baby Potatoes and Eggs

Instructions

Step 1: Preheat the oven to 400°F (200°C).

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

Step 3: Rub the seasoning mixture evenly over the salmon fillets.

Step 4: Toss the baby potatoes with a little olive oil, salt, and black pepper, then spread them on a baking tray.

Step 5: Roast the baby potatoes for 25–30 minutes until golden brown and tender.

Step 6: Heat a skillet over medium heat and sear the salmon fillets for 4–5 minutes on each side until cooked through and slightly crispy on the outside.

Step 7: Melt butter in the skillet and stir in the minced garlic. Spoon the garlic butter over the salmon for extra flavor.

Step 8: Arrange the roasted baby potatoes, sliced avocado, and soft-boiled eggs in serving bowls.

Step 9: Place the salmon fillets in the bowls and drizzle with lemon juice.

Step 10: Garnish with chopped parsley and serve immediately while warm.

Storage and Reheating Tips

Store leftover salmon, potatoes, eggs, and avocado separately in airtight containers in the refrigerator for up to 2 days.

Reheat the salmon and potatoes gently in a skillet or oven at 350°F (175°C) until warmed through.

Fresh avocado and eggs are best added just before serving to maintain their texture and flavor.