Crispy Seared Salmon Bowl with Jammy Eggs, Baby Potatoes & Avocado

INGREDIENTS :

For the Salmon:

1 large salmon fillet (skin removed)

1 tbsp olive oil

½ tsp paprika

½ tsp garlic powder

½ tsp salt

½ tsp black pepper

1 tsp chopped fresh parsley

For the Baby Potatoes:

1 cup baby gold potatoes

Salt (for boiling)

For the Eggs:

2 large eggs

For the Avocado:

1 ripe avocado, sliced

Pinch of salt

Pinch of black pepper

DIRECTIONS :

Step 1: Boil the Potatoes

Add baby potatoes to salted water.

Bring to a boil and cook 12–15 minutes until fork tender.

Drain and let them steam dry slightly (this keeps them from getting watery).

Step 2: Make Perfect Jammy Eggs

Bring water to a boil.

Gently add eggs and boil for 7–8 minutes.

Transfer immediately to an ice bath for 5 minutes.

Peel and slice in halves.

Sprinkle lightly with black pepper.

You want firm whites and rich golden yolks that are just slightly soft in the center — exactly like the photo.

Step 3: Sear the Salmon

Pat salmon dry (super important for that crust).

Mix paprika, garlic powder, salt, and pepper.

Rub seasoning evenly over both sides.

Heat olive oil in a pan over medium-high heat.

Sear salmon 3–4 minutes per side until a deep golden crust forms.

Remove from heat and sprinkle chopped parsley on top.

That crust should be caramelized and slightly charred, but the inside still juicy and tender.

Step 4: Slice the Avocado

Slice avocado into even wedges.

Lightly season with salt and pepper.

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Kcal: ~650 per serving

Servings: 1