Salmon Breakfast Power Bowl

Instructions

Step 1: Season the salmon fillet with salt, black pepper, paprika, and garlic powder.

Step 2: Heat 1/2 tablespoon of olive oil in a skillet over medium-high heat. Cook the salmon for 4–5 minutes per side, or until it flakes easily with a fork. Remove and keep warm.

Step 3: In the same skillet, melt the butter and add the sliced mushrooms. Cook for 5–7 minutes until browned and tender.

Step 4: Add the minced garlic to the mushrooms and cook for 30 seconds until fragrant.

Step 5: Add the spinach and cook until wilted, about 2 minutes. Season lightly with a pinch of salt and pepper.

Step 6: Transfer the mushrooms and spinach to a plate and keep warm.

Step 7: Heat the remaining olive oil in a nonstick skillet over medium heat. Crack in the egg and cook until the white is set and the yolk remains runny, or to your preferred doneness.

Step 8: Toss the diced avocado with lemon juice to help maintain its color.

Step 9: Arrange the salmon, egg, spinach, mushrooms, and avocado on a serving plate or bowl.

Step 10: Sprinkle with additional black pepper and fresh parsley if desired, then serve immediately.

Storage and Reheating Tips

Store leftover salmon, mushrooms, and spinach in separate airtight containers in the refrigerator for up to 3 days.

Avocado and fried eggs are best prepared fresh, as they do not store well.

Reheat the salmon gently in a skillet over low heat or in a 300°F (150°C) oven until warmed through.

Avoid overheating the salmon to prevent it from drying out.

For meal prep, store all components separately and assemble just before serving.