Crispy Seared Salmon Bowl with Jammy Eggs, Baby Potatoes & Avocado
Description
This Crispy Seared Salmon Bowl is a nourishing, restaurant-style meal packed with flavor, color, and nutrition. Perfectly pan-seared salmon with a crispy golden crust sits on a bed of tender roasted baby potatoes, creamy avocado slices, and jammy eggs with soft golden yolks. Fresh greens and a light lemon-garlic dressing tie everything together for a balanced bowl that’s satisfying, healthy, and visually stunning.
Time Required
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2 bowls
Ingredients
For the Salmon
2 salmon fillets (about 150–180 g each)
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
1 teaspoon lemon juice
For the Jammy Eggs
2 large eggs
Ice water (for cooling)
For the Baby Potatoes
300 g baby potatoes, halved
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried oregano or thyme
Bowl Toppings
1 ripe avocado, sliced
1 cup fresh spinach or mixed greens
½ cup cucumber slices
¼ cup shredded carrots
1 tablespoon sesame seeds (optional)
Lemon wedges for serving
Lemon Garlic Dressing
2 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon Dijon mustard
1 small garlic clove, minced
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon honey (optional)
Instructions
1. Roast the Baby Potatoes
Preheat oven to 200°C (400°F).
Toss halved baby potatoes with olive oil, salt, pepper, and oregano.
Spread on a baking tray in a single layer.
Roast for 20–25 minutes, turning halfway until golden and tender.
2. Make the Jammy Eggs
Bring a pot of water to a gentle boil.
Carefully add eggs and cook for 6½–7 minutes.
Immediately transfer eggs to ice water to stop cooking.
Peel and slice in half.
The yolk should be soft, jammy, and slightly runny.
3. Cook the Crispy Salmon
Pat salmon fillets dry with paper towels.
Season with salt, pepper, garlic powder, and paprika.
Heat olive oil in a skillet over medium-high heat.
Place salmon skin side down and cook 4–5 minutes until crispy.
Flip and cook 2–3 minutes more until just cooked through.
Finish with a squeeze of lemon juice.
4. Prepare the Dressing
Whisk together:
olive oil
lemon juice
Dijon mustard
minced garlic
salt and pepper
honey
Mix until smooth and slightly emulsified.
5. Assemble the Bowl
Divide ingredients between two bowls:
Base of spinach or mixed greens
Add roasted baby potatoes
Place the crispy salmon fillet on top
Add jammy eggs, avocado slices, cucumber, and carrots
Drizzle with lemon garlic dressing
Sprinkle sesame seeds and serve with lemon wedges
Nutritional Information (Approx. Per Serving)
Nutrient:Amount
Calories:620 kcal
Protein:38 g
Carbohydrates:34 g
Fat:38 g
Fiber:8 g
Omega-3:High
Values may vary depending on ingredient brands and portion sizes.
Frequently Asked Questions
1. What does “jammy egg” mean?
A jammy egg is cooked so the egg white is fully set while the yolk remains thick, creamy, and slightly runny.
2. Can I bake the salmon instead of pan-searing?
Yes. Bake salmon at 200°C (400°F) for 12–15 minutes until flaky.
3. Can this bowl be used for meal prep?
Yes. Store components separately and assemble when ready to eat. Best consumed within 2–3 days.
4. What other grains can I add?
You can add:
quinoa
brown rice
couscous
farro
for extra carbs and fiber.
5. How do I know when salmon is cooked?
Salmon is done when it flakes easily with a fork and reaches 63°C (145°F) internally.