Healthy Salmon & Shrimp Pasta Power Bowl with Poached Egg & Avocado
Description
This vibrant power bowl combines the best of the sea and wholesome grains: tender salmon fillets and succulent shrimp over a bed of whole wheat or chickpea pasta, topped with creamy avocado, a perfectly poached egg, and a medley of colorful vegetables. Drizzled with a light lemon-garlic dressing, it’s protein-rich, heart-healthy, and ideal for a hearty lunch or dinner that energizes without weighing you down.
Prep & Cook Time
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 2 bowls
Ingredients
For the Protein:
2 salmon fillets (4–5 oz each)
8–10 medium shrimp, peeled and deveined
1 tsp olive oil
½ tsp smoked paprika
Salt & black pepper, to taste
For the Pasta Base:
4 oz whole wheat or chickpea pasta
1 cup cherry tomatoes, halved
1 cup baby spinach
½ cup thinly sliced bell peppers (any color)
1 small zucchini, spiralized or sliced
For the Toppings:
1 ripe avocado, sliced
2 poached eggs
2 tbsp chopped fresh parsley or cilantro
1 tsp sesame seeds (optional)
For the Lemon-Garlic Dressing:
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 clove garlic, minced
½ tsp Dijon mustard
Salt & pepper, to taste
Instructions
Cook the Pasta
Bring a pot of salted water to a boil.
Cook the pasta according to package directions until al dente.
Drain, reserving ¼ cup pasta water, and toss pasta with a drizzle of olive oil to prevent sticking.
Prepare the Protein
Season salmon fillets and shrimp with olive oil, smoked paprika, salt, and pepper.
Heat a nonstick skillet over medium heat.
Cook salmon, skin side down first, 3–4 minutes per side until just cooked through. Remove and set aside.
In the same skillet, sauté shrimp for 2–3 minutes per side until pink and opaque.
Sauté the Veggies
In a large pan, lightly sauté cherry tomatoes, bell peppers, zucchini, and spinach for 2–3 minutes until slightly softened but still vibrant.
Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper.
Poach the Eggs
Bring a small pot of water to a gentle simmer, add a splash of vinegar (optional).
Crack each egg into a small cup and gently slide it into the simmering water.
Poach for 3–4 minutes for a runny yolk, or longer for a firmer yolk.
Remove with a slotted spoon and drain on a paper towel.
Assemble the Power Bowls
Divide pasta and sautéed veggies between two bowls.
Top each with a salmon fillet, half the shrimp, avocado slices, and a poached egg.
Drizzle with lemon-garlic dressing and sprinkle with parsley and sesame seeds.
Frequently Asked Questions
Q1: Can I make this ahead of time?
Yes! Cook the pasta, shrimp, and salmon in advance. Store separately in airtight containers. Reheat and assemble fresh with avocado and poached egg before serving.
Q2: Can I use frozen seafood?
Absolutely! Thaw completely and pat dry before cooking to avoid excess water.
Q3: What if I don’t like poached eggs?
You can substitute with a soft-boiled egg, a fried egg, or omit entirely and add extra avocado or nuts for creaminess.
Q4: Can I make this vegetarian?
Yes! Swap salmon and shrimp for chickpeas or grilled tofu.
Q5: Can I use a different pasta?
Whole wheat, chickpea, lentil, or zucchini noodles all work great for this bowl.
- Nutritional Information (per serving, approx.)
Calories: 550 kcal
Protein: 38 g
Carbohydrates: 42 g
Dietary Fiber: 10 g
Sugars: 5 g
Fat: 22 g
Saturated Fat: 4 g
Cholesterol: 220 mg
Sodium: 420 mg