Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. In a bowl, toss the salmon cubes with olive oil, garlic powder, paprika, salt, black pepper, and lemon juice.
Step 3. Spread the salmon on one side of a parchment-lined baking sheet.
Step 4. Toss the asparagus with olive oil, salt, and black pepper and place on the other side of the baking sheet.
Step 5. Roast for 10–12 minutes, or until the salmon is cooked through and the asparagus is tender.
Step 6. While the salmon roasts, heat 1 tablespoon olive oil in a skillet over medium-low heat.
Step 7. Add the sliced onions and salt. Cook for 20–25 minutes, stirring occasionally, until deeply golden and caramelized.
Step 8. In another skillet, melt the butter over medium heat.
Step 9. Add the mushrooms, garlic, salt, and black pepper.
Step 10. Sauté for 5–7 minutes until the mushrooms are browned and tender.
Step 11. Divide the baby spinach among serving bowls.
Step 12. Arrange the roasted asparagus, caramelized onions, sautéed mushrooms, diced avocado, and sliced avocado over the spinach.
Step 13. Top each bowl with the roasted salmon cubes.
Step 14. Sprinkle with chopped parsley and red pepper flakes if desired.
Step 15. Serve immediately while warm, or allow to cool slightly for meal prep.
Storage and Reheating Tips
Store the salmon, vegetables, and spinach separately in airtight containers in the refrigerator for up to 3 days.
Add the avocado just before serving to prevent browning.
Reheat the salmon, mushrooms, onions, and asparagus gently in a skillet or microwave until warmed through.
This bowl is excellent served warm or chilled.
Avoid freezing the avocado and spinach, as their texture will deteriorate after thawing.
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