A vibrant, protein-packed plate featuring pan-seared salmon, garlicky asparagus, blistered tomatoes, juicy sautéed mushrooms, and fluffy scrambled eggs. A clean, nourishing meal that’s perfect for lunch, dinner, or even a hearty breakfast!
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
For the Salmon
1 salmon fillet
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
½ tsp black pepper
½ tsp salt
For the Asparagus
1 cup asparagus spears
1 tsp olive oil
Pinch of salt
For the Mushrooms
1 cup whole mushrooms
1 tsp olive oil
1 garlic clove, minced
Pinch of salt
For the Scrambled Eggs
2 eggs
1 tsp butter
Salt & pepper
For the Blistered Tomatoes
1 cup cherry tomatoes
1 tsp olive oil
Pinch of salt
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬
- Cook the Salmon
Season salmon with garlic powder, paprika, salt, and pepper.
Heat olive oil in a skillet over medium-high.
Cook salmon skin-side down first for 4–5 minutes, then flip and cook another 3 minutes until golden.
- Sauté the Asparagus
Add asparagus to the pan with a drizzle of oil.
Sauté 3–4 minutes until bright and tender.
- Cook the Mushrooms
In a separate small pan, heat olive oil.
Add mushrooms and garlic.
Cook 5–6 minutes until browned.
- Blister the Tomatoes
Add tomatoes to a hot pan with oil.
Cook 4–5 minutes, stirring occasionally until they blister and soften.
- Make Soft Scrambled Eggs
Beat the eggs lightly.
Melt butter in a pan on low heat.
Cook slowly, stirring, until soft and fluffy.
Season with salt and pepper.
- Build Your Bowl
Place asparagus on one side.
Lay the salmon fillet in the center.
Add tomatoes, eggs, and mushrooms around it.
Prep Time: 10 min
Cooking Time: 15 min
Total Time: 25 min
Calories: ~650 kcal
Servings: 1 bowl