Instructions
Step 1: Bring a pot of salted water to a boil and gently add the eggs. Cook for 6-7 minutes for jammy yolks, then transfer to an ice bath.
Step 2: While eggs cook, pat the salmon fillets dry and season both sides with salt, black pepper, and paprika.
Step 3: Heat olive oil in a skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
Step 4: Place salmon skin-side up in the skillet and cook for 4-5 minutes until the skin is crispy and golden.
Step 5: Flip the salmon and cook for another 3-4 minutes until cooked through. Sprinkle with chili flakes and lemon juice.
Step 6: Toss the asparagus with a drizzle of olive oil and season with salt and pepper. Roast at 400°F for 8-10 minutes until tender and lightly charred.
Step 7: Peel the cooled eggs and arrange all components on a plate: rice as the base, then top with salmon, asparagus, avocado slices, and soft-boiled eggs.
Storage and Reheating Tips
Store each component separately in airtight containers in the refrigerator for up to 3 days. Keep the avocado and eggs in their own containers to prevent browning and flavor transfer.
Reheat the salmon gently in a 325°F oven for 5-7 minutes to avoid drying it out. The asparagus and rice can be warmed on the stovetop with a splash of water.
This bowl is also delicious served cold straight from the fridge, making it perfect for meal prep lunches throughout the week.
Continue on the next page