Blackened Salmon with Herb Baby Potatoes, Jammy Eggs & Avocado 🐟🥔🥑

This protein-packed plate combines perfectly blackened salmon, buttery herb baby potatoes, creamy avocado, and jammy soft-boiled eggs. It’s a wholesome, balanced meal loaded with healthy fats, lean protein, and comforting flavors—perfect for lunch or dinner!

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

Blackened Salmon

2 salmon fillets (6 oz each)

1 tbsp olive oil

1 tsp smoked paprika

½ tsp garlic powder

½ tsp onion powder

½ tsp dried thyme

Salt and freshly ground black pepper

Herb Baby Potatoes

1 lb (450 g) baby potatoes

2 tbsp butter

2 garlic cloves, minced

1 tbsp chopped fresh parsley

1 tsp chopped fresh dill

Salt and black pepper

Eggs & Avocado

4 large eggs

1 ripe avocado, sliced

Flaky sea salt

Freshly cracked black pepper

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

Boil the baby potatoes in salted water for 15–18 minutes until fork-tender. Drain and toss with melted butter, garlic, parsley, dill, salt, and black pepper.

Bring another saucepan of water to a gentle boil. Cook the eggs for 7 minutes for jammy yolks, then transfer to an ice bath. Peel and halve.

Pat the salmon dry and season with smoked paprika, garlic powder, onion powder, thyme, salt, and black pepper.

Heat the olive oil in a skillet over medium-high heat. Cook the salmon for 4–5 minutes per side until a flavorful crust forms and the fish flakes easily.

Slice the avocado into neat overlapping slices and sprinkle lightly with flaky sea salt.

Arrange the herb baby potatoes, avocado, halved eggs, and blackened salmon on a large serving plate.

Finish with freshly cracked black pepper and serve immediately.

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Kcal: ~620 kcal per serving

Servings: 2