Salmon & Veggie Power Bowl with Eggs, Tomatoes & Mushrooms
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!
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
1. 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.
2. Sauté the Asparagus
Add asparagus to the pan with a drizzle of oil.
Sauté 3–4 minutes until bright and tender.
3. Cook the Mushrooms
In a separate small pan, heat olive oil.
Add mushrooms and garlic.
Cook 5–6 minutes until browned.
4. Blister the Tomatoes
Add tomatoes to a hot pan with oil.
Cook 4–5 minutes, stirring occasionally until they blister and soften.
5. 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.
6. 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