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, lemon juice, and dried parsley.
Step 3. Spread the salmon cubes on a parchment-lined baking sheet.
Step 4. Roast for 10–12 minutes, or until the salmon is cooked through and lightly golden on the edges.
Step 5. While the salmon cooks, place the eggs in a saucepan and cover with cold water.
Step 6. Bring the water to a boil, then reduce the heat and simmer for 7–8 minutes for soft-boiled eggs.
Step 7. Transfer the eggs to an ice bath, cool slightly, peel, and cut in half.
Step 8. Heat the butter in a skillet 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. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, black pepper, and parsley to make the dressing.
Step 12. Divide the arugula among serving bowls.
Step 13. Arrange the roasted salmon, avocado slices, soft-boiled eggs, cherry tomatoes, and sautéed mushrooms over the greens.
Step 14. Drizzle the lemon herb dressing evenly over the salad.
Step 15. Garnish with additional chopped parsley if desired.
Step 16. Serve immediately and enjoy.
Storage and Reheating Tips
Store the salmon, mushrooms, eggs, and greens separately in airtight containers in the refrigerator for up to 3 days.
Add the avocado just before serving to prevent browning.
Keep the dressing refrigerated in a sealed container for up to 5 days.
The salmon can be enjoyed warm or cold and reheated gently if desired.
This salad is best assembled fresh and is not recommended for freezing.
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