Salmon Power Bowl

Ingredients

For the salmon

• 150–180 g salmon fillet

• 1 tbsp olive oil

• Salt & pepper

• ½ tsp garlic powder

• ½ tsp paprika or chili powder

• Optional: lemon juice or lemon zest

For the roasted potatoes

• 2–3 small potatoes, diced

• 1 tbsp olive oil

• Salt & pepper

• ½ tsp dried herbs (rosemary or thyme)

For the asparagus

• 6–8 asparagus spears

• 1 tsp olive oil

• Pinch of salt & pepper

Fresh sides

• ½ avocado, sliced or mashed

• ½ cup fresh blueberries

• Optional: black sesame seeds or herbs for garnish

Instructions

1. Roast the potatoes

1. Preheat the oven to 200°C (400°F).

2. Toss diced potatoes with olive oil, salt, pepper, and herbs.

3. Spread on a baking tray and roast for 20–25 minutes until golden and crispy.

2. Cook the salmon

1. Season the salmon with salt, pepper, garlic powder, and paprika.

2. Heat olive oil in a pan over medium heat.

3. Sear the salmon 3–4 minutes per side until browned outside and tender inside.

4. Add a squeeze of lemon if you like.

3. Cook the asparagus

1. Heat 1 tsp oil in a pan.

2. Add asparagus, season with salt & pepper.

3. Sauté 3–4 minutes until bright green and slightly tender.

4. Prepare the fresh sides

• Slice or mash the avocado; sprinkle black sesame if desired.

• Wash blueberries thoroughly.

5. Assemble the bowl

1. Place roasted potatoes on one side.

2. Add the salmon (cut into pieces if preferred).

3. Add sautéed asparagus.

4. Add avocado and blueberries.

5. Garnish with herbs if you want it extra pretty.

6. Serve

• Enjoy warm with salmon + potatoes + asparagus, balanced by the cold blueberries + creamy avocado.