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A white bowl filled with a pan-seared salmon fillet, two sunny-side-up eggs, sliced avocado, asparagus spears, and spinach leaves, with a recipe card listing ingredients like salmon, avocado, eggs, and asparagus.
Freshly plated Lunch

Pan-Seared Lemon-Herb Salmon Bowl

A vibrant summer salad featuring a pan-seared salmon fillet, fresh avocado, and poached eggs on a bed of spinach and asparagus.

Prep Time15 min
Cook Time20 min
Servings2
DifficultyEasy

Ingredients

  • 1 Salmon Fillet
  • 1 Ripe Avocado, fanned
  • 2 Free-Range Eggs
  • Handful Baby Spinach
  • 1 Bunch Asparagus spears
  • Lemon Zest & Dill
  • Chili Flakes & Pepper

Instructions

  1. Season the salmon fillet with lemon zest, dill, chili flakes, and pepper.
  2. Heat a skillet over medium-high heat and add a drizzle of oil.
  3. Sear the salmon fillet for 4-5 minutes per side until cooked through and flaky.
  4. In the same skillet, cook the asparagus spears for 3-4 minutes until tender-crisp.
  5. In a bowl, arrange a bed of baby spinach.
  6. Place the cooked salmon fillet on top of the spinach.
  7. Add the cooked asparagus spears to the bowl.
  8. Top with the fanned avocado slices and two sunny-side-up eggs.
  9. Garnish with additional lemon zest and dill if desired.
  10. Serve immediately.