Instructions
step 1: Preheat oven to 400°F (200°C).
step 2: Toss baby potatoes with 1 tablespoon olive oil, salt, pepper, and half of the chopped dill. Spread on a baking sheet and roast for 25-30 minutes until tender and golden.
step 3: While potatoes are roasting, pat salmon fillets dry and rub with 1 tablespoon olive oil. Season with smoked paprika, garlic powder, onion powder, salt, and pepper.
step 4: Heat a skillet over medium-high heat. Sear salmon skin-side down for 3-4 minutes, then flip and cook another 3-4 minutes until cooked through.
step 5: Bring a small pot of water to a boil. Gently lower eggs into the water and boil for 7-8 minutes for jammy centers. Transfer to an ice bath, peel, and slice in halves.
step 6: Slice the avocado and sprinkle with a little salt and fresh dill.
step 7: Assemble the power plate with roasted potatoes, seared salmon, halved eggs, and avocado slices. Garnish with more fresh dill.
Storage and Reheating Tips.
Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat the salmon and potatoes in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. Eggs and avocado are best enjoyed fresh, but eggs can be made a day ahead and kept chilled. Avoid reheating avocado for best texture and flavor.
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