Halve the baby potatoes and toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Spread in a single layer in a skillet over medium-high heat and let cook for 3-4 minutes per side until golden and crispy. Push to the side and keep warm.

Pat salmon fillets dry with paper towels. Mix paprika, 1 tsp salt, and 1 tsp black pepper together and rub over both sides of the fillets. Add remaining 1 tbsp olive oil to the skillet alongside the potatoes, place salmon skin-side down, scatter minced garlic around, and cook for 4-5 minutes. Flip and cook 2-3 minutes more until cooked through.

Bring a pot of water to boil and gently lower eggs in. Cook for 6-7 minutes for jammy yolks, then transfer to an ice bath for 1 minute. Peel gently under cool running water and halve each egg.

Divide roasted potatoes among four serving bowls. Top each with a salmon fillet, two soft-boiled egg halves, and avocado slices. Scatter fresh parsley over everything and finish with a sprinkle of chili flakes. Serve immediately.