Description
A nourishing bowl filled with vibrant colors and textures, featuring salmon, spinach, avocado, and soft-boiled eggs, perfect for brunch or a healthy dinner.
Ingredients
Scale
- 1 salmon fillet
- 1 tbsp olive oil
- Salt & black pepper (to taste)
- 1 tsp lemon juice (optional)
- 1 medium sweet potato, halved
- Pinch of salt
- Optional: small pat of butter or drizzle of olive oil
- 2 eggs
- 1–2 cups fresh spinach
- 1/2 avocado, diced
Instructions
- Preheat the oven to 200°C / 390°F. Halve the sweet potato and place it cut-side down on a baking tray. Bake for 30–40 minutes until soft. Mash lightly with a fork and season with salt (and butter/oil if desired).
- Rub the salmon fillet with olive oil, salt, pepper, and optional lemon juice. Bake for 12–15 minutes or pan-sear until golden and flaky.
- Boil the eggs for 7–8 minutes for jammy centers. Cool, peel, and slice in half. Season with salt & pepper.
- Heat olive oil in a pan and add spinach, cooking for 1–2 minutes until just wilted. Season lightly.
- Arrange the salmon, mashed sweet potato, spinach, diced avocado, and eggs on a plate. Finish with cracked pepper for an appealing presentation.
Notes
For best results, use wild-caught salmon and monitor cooking time carefully. You can enjoy this meal fresh or store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 5g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 29g
- Cholesterol: 220mg