Dive into a vibrant and delicious meal with my This nourishing dish combines flaky, perfectly cooked salmon with fresh, crisp vegetables, creamy avocado, and protein-packed eggs. It's an explosion of flavors and textures, making it the ideal healthy lunch or light dinner that’s as beautiful to look at as it is delightful to eat.
📜 Ingredients
2 Salmon fillets (about 6 oz/170g each), skin on or off
1 tablespoon Olive oil (for salmon)
1/2 teaspoon Salt (for salmon)
1/4 teaspoon Black pepper (for salmon)
2 tablespoons Fresh parsley, chopped (for garnish)
4 cups Mixed greens or arugula
2 Hard-boiled eggs, halved
1 cup Cherry tomatoes, halved
1/2 English cucumber, sliced
1 ripe Avocado, sliced
1/4 cup Black olives, pitted
For the Lemon-Herb Vinaigrette:
3 tablespoons Extra virgin olive oil
1 tablespoon Fresh lemon juice
1 teaspoon Dijon mustard (halal certified)
1/2 teaspoon Dried oregano (optional)
1/4 teaspoon Salt
1/8 teaspoon Black pepper
📝 Instructions
- Prepare the Salmon: Pat the salmon fillets dry with paper towels. Season generously with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. You can pan-sear, bake, or air-fry the salmon.
- Pan-Searing: Heat a non-stick skillet over medium-high heat. Place salmon skin-side down (if applicable) and cook for 4-5 minutes until crispy. Flip and cook for another 3-5 minutes, or until cooked through and easily flakes with a fork.
- Baking: Preheat oven to 400°F (200°C). Place salmon on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until cooked through.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, dried oregano (if using), 1/4 teaspoon salt, and 1/8 teaspoon black pepper until emulsified.
- Assemble the Bowls: Divide the mixed greens or arugula between two large serving bowls.
- Arrange Toppings: Artfully arrange the cooked salmon, halved hard-boiled eggs, cherry tomatoes, cucumber slices, avocado slices, and black olives over the greens in each bowl.
- Serve: Drizzle generously with the prepared Lemon-Herb Vinaigrette. Garnish the salmon with fresh chopped parsley and serve immediately. Enjoy this burst of freshness!
💡 Chef's Tips
- Customization is Key: Feel free to add other Mediterranean favorites like crumbled feta cheese (ensure it's halal), chickpeas, or bell peppers. For an extra boost, a sprinkle of toasted sesame seeds adds a lovely crunch!
- Meal Prep Friendly: Cook the salmon and hard-boiled eggs ahead of time. Store all ingredients separately in airtight containers in the fridge. Assemble your power bowl just before eating to keep everything fresh and crisp. The dressing can also be made in advance.
