Description
A nutritious Mediterranean-inspired dish featuring salmon, soft-boiled eggs, avocado, and fresh vegetables, perfect for any meal of the day.
Ingredients
- 1 salmon fillet
- 2 soft-boiled eggs
- 1/2 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup sliced cucumber
- A handful of Kalamata olives
- 1–2 cups fresh greens (spinach, arugula, or mixed greens)
- 1 tbsp olive oil
- Salt & black pepper
- Optional: lemon juice, chili flakes
Instructions
- Season the salmon fillet generously with salt and black pepper. In a non-stick skillet, heat the olive oil over medium heat. Place the fillet in the skillet skin-side down and cook for 4–5 minutes. Flip the fillet carefully and cook for another 4–5 minutes, or until the salmon is flaky and golden.
- Fill a small pot with water and bring it to a gentle boil. Gently add the eggs and let them cook for 7 minutes for a soft center. Transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs and slice them in half.
- While the salmon and eggs are cooking, wash and slice the cucumber and cherry tomatoes. Cut the avocado into thin slices and rinse the fresh greens thoroughly.
- Start by placing the fresh greens as the base on a large plate or bowl. Fan the salmon, eggs, olives, cherry tomatoes, cucumber, and avocado nicely around the greens.
- Drizzle a little olive oil over the top and sprinkle freshly cracked black pepper. Squeeze fresh lemon juice or sprinkle chili flakes according to your taste.
Notes
For best flavor, use fresh ingredients and consider cooking salmon and eggs in advance for quicker assembly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean