Salmon & Mushroom Power Plate 🥑🥗

SAVE THIS!

A protein-rich, nourishing breakfast or brunch recipe

📝 Ingredients (Serves 1–2)

For the Salmon

• 1 salmon fillet (150–200 g)
• 1 tbsp olive oil
• Salt & black pepper, to taste
• ½ tsp garlic powder or 1 small garlic clove (minced)
• Lemon wedge (optional)

For the Mushrooms

• 1 cup mushrooms (button or cremini), sliced
• 1 tsp olive oil or butter
• 1 garlic clove, minced
• Salt & black pepper, to taste

For the Plate

• 1 ripe avocado, sliced
• 2 eggs
• ½ cup cherry tomatoes, halved
• 1–2 cups fresh greens (arugula, spinach, or mixed greens)
• Optional: chili flakes, fresh herbs (parsley or dill)

👩‍🍳 Instructions

1. Cook the Eggs
   Bring a small pot of water to a boil. Gently add the eggs and cook for 6–7 minutes for soft-boiled. Transfer to ice water, peel, and set aside.
2. Pan-Sear the Salmon
   Heat olive oil in a skillet over medium heat. Season the salmon with salt, pepper, and garlic. Place salmon skin-side down and cook for 3–4 minutes, then flip and cook another 2–3 minutes until flaky and cooked through. Finish with a squeeze of lemon if desired.
3. Sauté the Mushrooms
   In the same pan (or a separate one), add olive oil or butter. Sauté mushrooms over medium heat for 4–5 minutes until golden. Add garlic, salt, and pepper, and cook for 30 seconds more.
4. Prepare the Fresh Elements
   Slice the avocado, halve the cherry tomatoes, and rinse the greens.
5. Assemble the Plate
   Arrange salmon, mushrooms, avocado, eggs (halved), cherry tomatoes, and fresh greens on a plate. Sprinkle with chili flakes or herbs if using.

🌿 Tips for Success

• Don’t overcook the salmon—keep it moist and tender.
• Use wild salmon if available for deeper flavor.
• Add a drizzle of olive oil or tahini dressing for extra richness.