Bring a small pot of salted water to a boil, gently add your eggs, and cook for 7-8 minutes for a perfectly runny yolk. Transfer to an ice bath to stop the cooking. This gives you that gorgeous golden center that makes the whole bowl come together.

While eggs cool, slice your mushrooms, halve the cherry tomatoes, cube your avocado, and wash your arugula. Keep the arugula separate in a bowl as your base. Pro tip: cube your avocado right before serving to prevent browning. If prepping ahead, toss lightly with lemon juice.

Heat olive oil in a large skillet over medium-high heat until it shimmers. Add cubed salmon and season with garlic powder, salt, and pepper. Cook for 3-4 minutes per side until golden crust forms and salmon is cooked through. Don't move the cubes around too much, let them develop that gorgeous caramelized exterior.

Once salmon is done, push it to the side and add sliced mushrooms to the same skillet. Let them cook without stirring for 2-3 minutes to get a nice golden color, then toss and cook another 2-3 minutes until tender and browned. They'll soak up all the salmon's rendered fat and flavor.

Start with a bed of fresh arugula on your plate. Arrange warm salmon and mushrooms on top. Add halved boiled eggs, cubed avocado, and cherry tomato halves in a beautiful arrangement. Sprinkle chopped fresh parsley over everything. Drizzle with lemon juice or balsamic glaze if desired.