Instructions
Step 1. Bring a pot of water to a gentle boil. Carefully add the eggs and cook for 10–12 minutes until hard-boiled.
Step 2. Transfer the eggs to an ice bath and allow them to cool completely before peeling and slicing.
Step 3. Preheat the oven to 400°F (200°C).
Step 4. Pat the salmon dry and season with salt, black pepper, garlic powder, and paprika.
Step 5. Place the salmon on a lined baking sheet and drizzle with olive oil.
Step 6. Bake for 12–15 minutes, or until the salmon flakes easily with a fork.
Step 7. While the salmon cooks, halve the cherry tomatoes, thinly slice the radishes, and dice the avocado.
Step 8. Toss the avocado with lemon juice to help prevent browning.
Step 9. Arrange the sliced eggs, tomatoes, radishes, and avocado on a large serving plate.
Step 10. Remove the salmon from the oven and allow it to rest for 2–3 minutes.
Step 11. Flake or slice the salmon into portions and place it in the center of the plate.
Step 12. Garnish with fresh dill or parsley if desired and serve immediately.
Storage and Reheating Tips
Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
Keep the avocado separate when possible and add it fresh before serving.
Hard-boiled eggs can be refrigerated for up to 1 week in their shells.
Reheat the salmon gently in the microwave or in a covered skillet over low heat.
This dish can also be enjoyed cold as a meal-prep lunch.
For best freshness and texture, prepare the vegetables and avocado shortly before serving.
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