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–+ servings

Salmon Protein Power Bowl

A nutrient-dense salmon bowl loaded with seared salmon cubes, soft-boiled eggs, creamy avocado, fresh mushrooms, cherry tomatoes, and peppery arugula. Ready in 45 minutes and perfect for meal prep or a satisfying lunch.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

For the Salmon
  • 2 salmon fillets cubed
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 tsp lemon juice
For the Bowl
  • 2 boiled eggs halved
  • 1 avocado sliced
  • 1 cup cherry tomatoes halved
  • 1 cup mushrooms sliced
  • 2 cups arugula
  • 1 tbsp olive oil
  • 1 tsp lemon juice
  • Fresh parsley chopped
  • Salt and pepper to taste

Method
 

Instructions
  1. Cut salmon into bite-sized cubes. Toss with olive oil, paprika, garlic powder, black pepper, salt, and lemon juice. Let sit for 5 minutes to allow flavors to soak in.
  2. Heat a skillet over medium-high heat. Add seasoned salmon and cook for 3-4 minutes on each side until golden on the outside and cooked through inside. Avoid moving the salmon too much to develop a nice crust.
  3. Bring a pot of water to a boil and gently add eggs. Cook for 10 minutes for soft, jammy yolks. Transfer to an ice bath immediately to stop cooking and make peeling easier.
  4. Slice the avocado lengthwise, remove the pit, and slice into pieces. Halve the cherry tomatoes and slice the mushrooms thin.
  5. Place arugula in a bowl and dress lightly with olive oil, lemon juice, salt, and pepper. Toss gently until everything glistens slightly.
  6. Pile dressed arugula into a bowl. Arrange seared salmon, boiled egg halves, avocado slices, cherry tomatoes, and mushroom slices around the greens. Finish with fresh chopped parsley on top.

Nutrition

Calories: 420kcalCarbohydrates: 18gProtein: 32gFat: 24gSodium: 580mgFiber: 6gSugar: 4g

Notes

Boil eggs in advance for meal prepping. Store bowl components separately in the refrigerator for up to 3 days, assembling just before eating to prevent the arugula from getting soggy. The salmon can be cooked ahead and reheated gently in a 300-degree oven.

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