Ingredients
Scale
- 1 salmon fillet
- 1 tsp olive oil
- Salt & pepper to taste
- 1 tsp smoked paprika (optional)
- 1 cup mushrooms, sliced
- 1 tsp olive oil or butter
- 1 garlic clove, minced
- 1 avocado, diced
- 1 cup arugula
- 45 cherry tomatoes, halved
- 2 soft-boiled eggs
- Drizzle of olive oil & pinch of salt for greens
Instructions
- Cook the Salmon: Season the salmon with olive oil, salt, pepper, and smoked paprika. Sear in a skillet over medium-high heat for 4-5 minutes per side until cooked through. Flake into large chunks.
- Sauté the Mushrooms: In the same skillet, heat olive oil and add sliced mushrooms. Cook for 5-6 minutes until golden brown. Stir in minced garlic during the last minute and season with salt and pepper.
- Prepare the Eggs: Boil eggs for 6-7 minutes for a jammy yolk. Cool in ice water before peeling and halving.
- Assemble: On a serving plate, arrange flaked salmon, sautéed mushrooms, diced avocado, arugula, halved cherry tomatoes, and soft-boiled eggs. Drizzle greens with olive oil and sprinkle with salt before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Searing/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 power plate (approximately 400g)
- Calories: 550
- Sugar: 3g
- Sodium: 300mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 37g
- Cholesterol: 210mg