Instructions
Step 1: Bring a saucepan of water to a boil and carefully add the eggs.
Step 2: Cook the eggs for 8 minutes for jammy yolks, then transfer them to an ice bath for 5 minutes.
Step 3: Peel the eggs and cut them in half.
Step 4: Pat the salmon fillets dry and season with paprika, garlic powder, onion powder, salt, and black pepper.
Step 5: Heat the olive oil in a skillet over medium-high heat.
Step 6: Cook the salmon for 4–5 minutes per side until golden brown and cooked through.
Step 7: Remove the salmon from the skillet and let it rest for 3 minutes.
Step 8: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and black pepper.
Step 9: Divide the baby spinach among serving bowls.
Step 10: Arrange the avocado slices, cucumber, cherry tomatoes, and Kalamata olives around the bowl.
Step 11: Place the halved eggs around the vegetables.
Step 12: Set the cooked salmon fillet in the center of each bowl.
Step 13: Drizzle the dressing evenly over the salad.
Step 14: Sprinkle with chopped parsley and serve immediately.
Storage and Reheating Tips
Store the salmon, eggs, vegetables, and dressing separately in airtight containers in the refrigerator for up to 3 days.
Keep avocado whole until ready to serve whenever possible to prevent browning.
Hard-boiled eggs can be refrigerated for up to 1 week.
Reheat the salmon gently in a skillet or microwave until just warmed through.
Store the dressing in a sealed container in the refrigerator for up to 1 week and shake well before using.
For the freshest texture, assemble the salad just before serving.
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