Ingredients
Scale
- 1 salmon fillet
- 10–12 baby potatoes
- 2–3 large eggs
- ripe avocado
- 1 tsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp butter
- 1 garlic clove, minced
- 1 tbsp fresh dill (or parsley), chopped
- Salt & pepper to taste
Instructions
- Boil baby potatoes in salted water for 12-15 minutes until fork-tender. Drain and toss with butter, minced garlic, dill, salt, and pepper.
- For soft-boiled eggs, boil in water for 7 minutes (jammy yolk) or 9 minutes (fully set). Transfer to ice water to cool before peeling.
- Season the salmon fillet with smoked paprika, garlic powder, salt, and pepper. Sear in a skillet with olive oil over medium-high heat for about 4-5 minutes per side until golden and cooked through.
- Assemble by arranging boiled potatoes, sliced soft-boiled eggs, seared salmon, and avocado on a plate. Add a pinch of salt on the avocado just before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Boiling, Searing
- Cuisine: Seafood
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 525
- Sugar: 1g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 31g
- Cholesterol: 186mg