Instructions
Step 1. Bring a small saucepan of water to a boil and carefully add the eggs. Cook for 7 minutes for soft-boiled eggs.
Step 2. Transfer the eggs to an ice bath for 5 minutes, then peel and cut them in half.
Step 3. In a small bowl, combine paprika, garlic powder, oregano, salt, and black pepper.
Step 4. Pat the salmon dry and rub it evenly with the seasoning mixture.
Step 5. Heat olive oil in a skillet over medium-high heat.
Step 6. Cook the salmon for 4 to 5 minutes per side until golden brown and cooked through.
Step 7. Remove the salmon from the skillet and allow it to rest for 2 minutes.
Step 8. Arrange the fresh spinach in a large serving bowl.
Step 9. Add the sliced cucumber, cherry tomatoes, and Kalamata olives around the bowl.
Step 10. Place the soft-boiled eggs alongside the vegetables.
Step 11. Set the cooked salmon in the center of the bowl.
Step 12. Whisk together olive oil, lemon juice, salt, and black pepper, then drizzle over the bowl.
Step 13. Serve immediately and enjoy.
Storage and Reheating Tips
Store the salmon, eggs, and vegetables separately in airtight containers in the refrigerator for up to 3 days.
Keep the dressing separate until ready to serve to maintain the freshness of the vegetables.
Reheat the salmon gently in a skillet over low heat or in a 325°F (165°C) oven until warmed through.
Soft-boiled eggs can be enjoyed cold or brought to room temperature before serving.
This bowl is not suitable for freezing, as the fresh vegetables and eggs will lose their texture after thawing.
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