Herb Baby Potatoes with Seasoned Salmon, Soft-Boiled Eggs & Avocado Plate

Ingredients (Serves 2)

For the Salmon

• 2 salmon fillets

• 1 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp paprika

• ½ tsp black pepper

• ½ tsp salt

• ½ tsp dried oregano

• ½ tsp dried thyme

• Lemon wedges (for serving)

For the Herb Baby Potatoes

• 2 cups baby potatoes, halved

• 1.5 tbsp olive oil

• 1 tsp garlic powder

• ½ tsp dried rosemary

• ½ tsp dried thyme

• Salt & pepper to taste

• Fresh parsley (optional)

For the Soft-Boiled Eggs

• 2–4 eggs (your choice)

For the Avocado

• 1 avocado, sliced

• Pinch of salt

• Pinch of chili flakes (optional)

• Squeeze of lemon

Instructions

1. Roast the Herb Potatoes

1. Preheat oven to 200°C (400°F).

2. Toss halved baby potatoes with olive oil, garlic powder, rosemary, thyme, salt, and pepper.

3. Spread on a baking tray and roast for 25–30 minutes, until golden and crispy.

2. Cook the Seasoned Salmon

1. Rub the salmon with olive oil, garlic powder, paprika, oregano, thyme, salt, and pepper.

2. Bake at 200°C (400°F) for 12–15 minutes, or pan-sear for 4–5 minutes per side until cooked through.

3. Squeeze fresh lemon on top before serving.

3. Make Soft-Boiled Eggs

1. Bring a pot of water to a boil.

2. Gently add eggs and cook for 6 minutes for soft-boiled.

3. Transfer to ice water, peel carefully, and cut open.

4. Prepare the Avocado

1. Slice avocado.

2. Add a pinch of salt, chili flakes, and lemon juice.

5. Assemble the Plate

• Add a portion of roasted potatoes.

• Place the seasoned salmon fillet.

• Add soft-boiled eggs.

• Add avocado slices.

• Garnish with parsley and extra lemon if desired.