Description
Indulge in the vibrant flavors of the Salmon & Mushroom Power Plate, a delightful fusion of textures and nutrients that promises to satisfy your cravings while nourishing your body. This dish features flaky salmon paired with sautéed mushrooms infused with garlic, creamy avocado, soft-boiled eggs, fresh cherry tomatoes, and peppery arugula—a perfect balance of protein and healthy fats. Whether it’s lunch or dinner, this power plate is a quick 25-minute meal that’s sure to impress.
Ingredients
Scale
- 1 salmon fillet
- 1 tsp olive oil
- Salt & pepper to taste
- 1 tsp smoked paprika (optional)
- 1 cup mushrooms, sliced
- 1 tsp olive oil or butter
- 1 garlic clove, minced
- Fresh parsley, chopped (for garnish)
- 1 avocado, diced
- 1 cup arugula
- 45 cherry tomatoes, halved
- 2 soft-boiled eggs
- Drizzle of olive oil & pinch of salt for greens
Instructions
- Cook the salmon: Season the fillet with olive oil, salt, pepper, and optional smoked paprika. Sear in a heated skillet for 4-5 minutes on each side until cooked through. Flake into large chunks.
- Sauté the mushrooms: In the same skillet, add olive oil and cook sliced mushrooms for 5-6 minutes until golden brown. Add minced garlic in the last minute and season with salt and pepper.
- Prepare the eggs: Boil eggs for 6-7 minutes for a jammy yolk. Cool in ice water, peel gently, and halve.
- Assemble the plate: Arrange flaked salmon, sautéed mushrooms, diced avocado, arugula, halved cherry tomatoes, and soft-boiled eggs on a serving plate. Drizzle with olive oil and sprinkle salt over greens.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing/Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 12g
- Protein: 36g
- Cholesterol: 185mg
Keywords: Fresh ingredients enhance flavor; choose seasonal vegetables when possible. Customize by adding different vegetables like spinach or zucchini. For a vegan version, replace salmon with marinated tofu or tempeh.