Instructions
Step 1: Bring a saucepan of water to a boil and carefully add the eggs.
Step 2: Cook the eggs for 7–8 minutes for jammy yolks, then transfer them to an ice bath for 5 minutes.
Step 3: Peel the eggs and cut them in half.
Step 4: Preheat the oven to 425°F (220°C).
Step 5: Toss the cherry tomatoes and mushrooms with olive oil, garlic powder, salt, and black pepper.
Step 6: Spread the vegetables on a baking sheet and roast for 15–20 minutes until tender and lightly caramelized.
Step 7: In a small bowl, combine the paprika, garlic powder, onion powder, salt, and black pepper.
Step 8: Pat the salmon dry and rub it with olive oil and the seasoning mixture.
Step 9: Heat a large skillet over medium-high heat.
Step 10: Cook the salmon for 4–5 minutes per side until golden brown and flaky.
Step 11: Remove the salmon from the skillet and let it rest for 3 minutes.
Step 12: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and black pepper.
Step 13: Divide the arugula among serving bowls.
Step 14: Arrange the roasted mushrooms, roasted tomatoes, avocado slices, and halved eggs around the bowl.
Step 15: Cut the salmon into large chunks and place them in the center of the salad.
Step 16: Drizzle the dressing evenly over the bowl.
Step 17: Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store the salmon, eggs, roasted vegetables, and arugula separately in airtight containers in the refrigerator for up to 3 days.
Avocado is best sliced fresh before serving to prevent browning.
Reheat the salmon and roasted vegetables gently in a skillet or microwave until warmed through.
The dressing can be stored in a sealed container in the refrigerator for up to 1 week; shake well before using.
For meal prep, assemble the bowls without the avocado and dressing, then add them just before serving.
Avoid freezing the assembled salad, as the fresh vegetables and eggs will lose their texture.
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