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Herb Salmon Breakfast Power Bowl

Herb Salmon Breakfast Power Bowl

This Herb Salmon Breakfast Power Bowl features perfectly cooked salmon seasoned with garlic, paprika, and fresh parsley, served alongside crispy roasted baby potatoes, creamy avocado slices, and a golden egg. Perfect for busy mornings or meal prepping for the week, this nutrient-dense bowl delivers protein, healthy fats, and complex carbohydrates to fuel your day.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Author: Hannah Brooks

Ingredients

  • 4 salmon fillets about 5 ounces each, skin-on or skinless as preferred
  • 2 tablespoons olive oil divided for cooking the salmon and potatoes
  • 3 garlic cloves, minced for aromatic flavor
  • 1 teaspoon paprika adds color and mild smokiness
  • 1 teaspoon salt adjust to taste
  • 1 teaspoon black pepper freshly ground for best results
  • 2 tablespoons fresh parsley, chopped adds brightness and freshness
  • 500 g baby potatoes about 1 pound, halved
  • 2 avocados, sliced ripe but still firm
  • 4 eggs large, for your preferred doneness
  • 1 tablespoon butter for cooking eggs
  • 1 teaspoon chili flakes optional, for heat

Instructions

  • Season the Salmon: Pat the salmon fillets dry with paper towels and place them on a clean cutting board. Sprinkle both sides with minced garlic, paprika, salt, and black pepper, dividing the seasonings evenly among the four fillets.
  • Heat the Oil: In a large skillet over medium-high heat, warm 1 tablespoon of olive oil until it shimmers and is just beginning to smoke, about 1-2 minutes.
  • Cook the Salmon: Place the salmon fillets skin-side down in the hot skillet and cook for 4-5 minutes without moving them. Flip carefully and cook for another 2-3 minutes until the salmon is cooked through and flakes easily with a fork.
  • Finish with Herbs: Remove the salmon from the skillet to a plate and sprinkle with fresh chopped parsley.
  • Cut and Cook Potatoes: Halve the baby potatoes and place them in the same skillet with the remaining 1 tablespoon olive oil over medium-high heat. Cook for 8-10 minutes, stirring occasionally, until they are golden and tender.
  • Season Potatoes: Sprinkle the cooked potatoes with salt and black pepper to your preference.
  • Melt Butter: In a separate small skillet over medium heat, melt the butter until it foams and turns light golden brown, about 1-2 minutes.
  • Cook Eggs: Crack all four eggs into the skillet and cook for 3-4 minutes until the whites are set and the yolks are still slightly runny, or adjust cooking time based on your preference for doneness.
  • Create Your Base: Divide the crispy baby potatoes evenly among four bowls, arranging them in one section.
  • Add the Salmon: Place a warm salmon fillet on top of or beside the potatoes in each bowl.
  • Layer the Avocado: Fan sliced avocado in another section of the bowl for a creamy, healthy fat component.
  • Top with Egg: Carefully place a cooked egg in the center or final section of each bowl and sprinkle with fresh parsley and chili flakes if desired.