👩🍳 Directions
1️⃣ Sear the Salmon
Pat the salmon dry and season with salt and black pepper. Heat olive oil in a skillet over medium heat. Sear the salmon skin-side down for 4–5 minutes, then flip and cook another 3–4 minutes, or until golden and flaky. Let rest briefly before adding to the bowl.
2️⃣ Boil the Eggs
Place eggs in a saucepan and cover with cold water. Bring to a boil, then simmer for 9–10 minutes. Transfer to an ice bath, cool, peel, and slice in half.
3️⃣ Prep the Veggies
Wash and dry the greens. Slice the avocado and cucumber, halve some of the cherry tomatoes, and rinse the olives.
4️⃣ Assemble the Bowl
In a shallow bowl or plate, start with a bed of arugula or mixed greens. Add the seared salmon in the center. Arrange the avocado slices, cucumber, cherry tomatoes, olives, and egg halves around it for a colorful, well-balanced layout.
5️⃣ Season & Serve
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