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If you’re tired of the same old breakfast, this Salmon Breakfast Bowl is a vibrant, protein-packed upgrade. It combines flaky salmon, creamy scrambled eggs, and crispy potatoes with avocado and fresh herbs for a satisfying morning meal. Simple to make and endlessly versatile, this bowl will become your new favorite.

Why You’ll Love This Salmon Breakfast Bowl

Complete balanced meal: Protein, healthy fats, and carbs in one bowl.
Next-level texture & flavor: Crispy potatoes, buttery salmon, and creamy eggs.
Versatile & forgiving: Swap ingredients based on what you have.
Keeps you full: Protein and fat combo staves off hunger for hours.

Ingredients & Tools

2 medium salmon fillets (about 150g each), skin-on or skinless
4 large eggs
400 g baby potatoes, halved or quartered
1 ripe avocado, sliced
2 tbsp olive oil, divided
1 tsp smoked paprika
1/2 tsp garlic powder
2 tbsp fresh dill, chopped
1 lemon, cut into wedges
Salt and black pepper to taste
2 tbsp milk or cream (for the eggs, optional)
1 tbsp butter

Tools: Baking sheet, medium non-stick skillet, mixing bowl, small bowl for eggs

Notes: Use fresh, bright pink salmon fillets for best results. Fresh herbs and lemon are essential for balancing richness.

Nutrition (per serving)

Calories:	520 kcal
Protein:	35 g
Fat:	28 g
Carbs:	32 g
Fiber:	7 g

Serves: 2 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

Can I use canned salmon? Absolutely—drain it well and flake it into the bowl at the end. It’s a great shortcut, though pan-seared fresh fillets give you that lovely crispy exterior.
What’s the best potato for roasting? Baby potatoes are my favorite because they crisp up nicely and hold their shape. But Yukon Gold or sweet potatoes work wonderfully too—just adjust the roasting time if the chunks are larger.
Do I have to use fresh herbs? Honestly, yes—for this recipe, fresh dill or parsley makes a huge difference. Dried herbs just won’t give you that bright, aromatic finish.
How do I get my eggs extra creamy? The trick is low and slow cooking, plus a splash of milk or cream. Don’t rush the eggs—they reward patience with incredible texture.
Can I prep anything ahead? You can roast the potatoes and even cook the salmon the night before. Gently reheat before assembling your bowls in the morning.

How to Make Salmon Breakfast Bowl

Step 1: Start by preheating your oven to 200°C (400°F). Toss the halved baby potatoes with 1 tablespoon of olive oil, smoked paprika, garlic powder, and a good pinch of salt and pepper. Spread them out in a single layer on a baking sheet. Roast for 20–25 minutes, until golden brown and crispy on the edges. You’ll hear them sizzling—that’s when you know they’re getting perfectly crisp.

Step 2: While the potatoes are roasting, pat the salmon fillets dry with a paper towel. Season both sides with salt and pepper. Heat the remaining tablespoon of olive oil in a non-stick skillet over medium-high heat. Place the salmon skin-side up (if it has skin) and sear for 4–5 minutes, until a golden crust forms. Flip and cook for another 2–3 minutes, until the salmon is cooked through but still moist in the center. The flesh should flake easily with a fork. Set aside on a plate.

Step 3: Reduce the heat to low. In a small bowl, whisk the eggs with the milk (if using), a pinch of salt, and a grind of black pepper until frothy. Melt the butter in the same skillet you used for the salmon—this adds wonderful flavor. Pour in the eggs and let them sit for 20 seconds before you start gently pushing them from the edges toward the center with a spatula. Keep doing this—low and slow—until the eggs form soft, creamy curds. This should take about 4–5 minutes. Remove from the heat while they’re still slightly wet; they’ll continue to cook from residual heat.

Step 4: Now for the fun part—assembly! Divide the roasted potatoes between two bowls. Flake the cooked salmon into large chunks and arrange it next to the potatoes. Spoon the creamy scrambled eggs alongside. Add slices of fresh avocado, a generous sprinkle of chopped dill, and a good squeeze of lemon juice over everything. The lemon really wakes up all the flavors and balances the richness.

Step 5: Give each bowl a final sprinkle of flaky sea salt and another crack of black pepper. Serve immediately while everything is warm and the textures are at their best. The contrast between the crispy potatoes, tender salmon, and soft eggs is what makes this bowl so special. Enjoy it with a hot cup of coffee or tea—it’s the ultimate morning comfort food.

Storage & Freshness Guide

Fridge: Store components separately up to 2 days. Eggs and avocado best fresh.
Freezer: Freeze cooked salmon and potatoes up to 1 month. Thaw in fridge before reheating.
Reviving: Reheat potatoes and salmon in oven/toaster oven. Avoid microwaving salmon.

Serving Suggestions

Complementary Dishes

A simple arugula salad with lemon vinaigrette — The peppery arugula adds a fresh, crisp element that cuts through the richness of the salmon and eggs beautifully.
Buttery, toasted sourdough bread — Perfect for mopping up any leftover egg yolk and avocado—it’s a textural delight you won’t want to miss.
Sautéed spinach or kale — Wilted greens with a touch of garlic add depth and make the meal even more nutrient-dense.

Drinks

Freshly brewed black coffee — Its bold, slightly bitter notes complement the savory, fatty components of the bowl and help cleanse the palate.
Green tea with lemon — A light, refreshing option that doesn’t overpower the delicate flavors of the salmon and fresh herbs.
Sparkling water with a cucumber slice — The effervescence and cool, clean taste provide a lovely contrast to the warm, rich ingredients.

Something Sweet

Mixed berry compote with Greek yogurt — The tangy yogurt and sweet-tart berries offer a refreshing, light finish that doesn’t feel too heavy after a savory breakfast.
A warm, flaky almond croissant — If you’re in the mood to indulge, the buttery, nutty pastry pairs wonderfully with the savory notes from the bowl.
Fresh mango or pineapple chunks — Their natural sweetness and juicy texture provide a bright, tropical counterpoint to the dish’s richness.

Top Mistakes to Avoid

Overcooking the salmon. Salmon dries out quickly, so once it flakes easily, it’s done. Remember, it will continue to cook a bit after you take it off the heat.
Crowding the potatoes on the baking sheet. If they’re too close together, they’ll steam instead of roast. Give them space for maximum crispiness.
Scrambling the eggs over high heat. This makes them rubbery and dry. Low heat is non-negotiable for creamy, soft curds.
Skipping the acid. That squeeze of lemon at the end is crucial—it balances the fat and brightens all the flavors. Don’t forget it!

Expert Tips

Tip: Let the salmon come to room temperature for 10–15 minutes before cooking. This helps it cook more evenly, so you don’t end up with an overcooked outside and cold center.
Tip: Use a timer for the eggs. Seriously—set it for 4 minutes once you start stirring. It’s easy to get distracted, and overcooked eggs are a real disappointment.
Tip: Season each component separately. Potatoes need a good amount of salt, salmon just a pinch, and eggs benefit from seasoning before cooking. Layering seasoning builds depth.
Tip: Warm your bowls before assembling. Pop them in the oven for a minute or rinse with hot water. A warm bowl keeps your breakfast cozy until the last bite.
Tip: Add a dollop of crème fraîche or Greek yogurt on top. It adds a cool, tangy creaminess that pairs wonderfully with the salmon and herbs.

FAQs

Can I make this bowl ahead of time?
You can prep components ahead—roast the potatoes and cook the salmon the night before. Store them separately in airtight containers in the fridge. I’d recommend scrambling the eggs fresh in the morning, though, as they don’t reheat well. When ready to eat, gently reheat the potatoes and salmon in the oven or microwave, make your eggs, and assemble. The avocado should always be sliced fresh to prevent browning.

What can I use instead of salmon?
Smoked trout or mackerel are fantastic alternatives—they’re already cooked, so you just flake them in. For a vegetarian version, try pan-fried halloumi or crispy chickpeas. You’ll still get that protein boost and savory flavor. Canned tuna works in a pinch, but drain it well and maybe add a dash of lemon juice to brighten it up.

How do I store leftovers?
Store components separately if possible. The salmon and potatoes will keep for up to 2 days in the fridge, but the eggs and avocado are best eaten immediately. Reheat salmon and potatoes gently in the oven or toaster oven to maintain texture. Avoid microwaving the salmon—it can make it rubbery.

Can I use frozen salmon?
Yes, but thaw it completely in the fridge overnight first. Pat it very dry with paper towels before seasoning and cooking. If you cook it from frozen, you’ll end up with steamed, rather than seared, salmon and excess water in the pan.

Is this bowl suitable for meal prep?
It’s great for partial meal prep! Roast a big batch of potatoes and cook several salmon fillets at the start of the week. Each morning, you just need to scramble a couple of eggs and slice an avocado. Assembly takes 5 minutes, and you’ve got a restaurant-quality breakfast with minimal effort.

Salmon Breakfast Bowl

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine American, mediterranean

Servings 2

Total Time 40 minutes

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Make a delicious and healthy Salmon Breakfast Bowl with flaky salmon, creamy eggs, and crispy potatoes. A complete, protein-packed morning meal. Get the easy recipe!

Ingredients

For the Ingredients

2 medium salmon fillets (about 150g each, skin-on or skinless)
4 large eggs
400 g baby potatoes (halved or quartered)
1 ripe avocado (sliced)
2 tbsp olive oil (divided)
1 tsp smoked paprika
1/2 tsp garlic powder
2 tbsp fresh dill (chopped)
1 lemon (cut into wedges)
Salt and black pepper (to taste)
2 tbsp milk or cream (for the eggs, optional)
1 tbsp butter

Instructions

01
Start by preheating your oven to 200°C (400°F). Toss the halved baby potatoes with 1 tablespoon of olive oil, smoked paprika, garlic powder, and a good pinch of salt and pepper. Spread them out in a single layer on a baking sheet. Roast for 20–25 minutes, until golden brown and crispy on the edges. You’ll hear them sizzling—that’s when you know they’re getting perfectly crisp.
02
While the potatoes are roasting, pat the salmon fillets dry with a paper towel. Season both sides with salt and pepper. Heat the remaining tablespoon of olive oil in a non-stick skillet over medium-high heat. Place the salmon skin-side up (if it has skin) and sear for 4–5 minutes, until a golden crust forms. Flip and cook for another 2–3 minutes, until the salmon is cooked through but still moist in the center. The flesh should flake easily with a fork. Set aside on a plate.
03
Reduce the heat to low. In a small bowl, whisk the eggs with the milk (if using), a pinch of salt, and a grind of black pepper until frothy. Melt the butter in the same skillet you used for the salmon—this adds wonderful flavor. Pour in the eggs and let them sit for 20 seconds before you start gently pushing them from the edges toward the center with a spatula. Keep doing this—low and slow—until the eggs form soft, creamy curds. This should take about 4–5 minutes. Remove from the heat while they’re still slightly wet; they’ll continue to cook from residual heat.
04
Now for the fun part—assembly! Divide the roasted potatoes between two bowls. Flake the cooked salmon into large chunks and arrange it next to the potatoes. Spoon the creamy scrambled eggs alongside. Add slices of fresh avocado, a generous sprinkle of chopped dill, and a good squeeze of lemon juice over everything. The lemon really wakes up all the flavors and balances the richness.
05
Give each bowl a final sprinkle of flaky sea salt and another crack of black pepper. Serve immediately while everything is warm and the textures are at their best. The contrast between the crispy potatoes, tender salmon, and soft eggs is what makes this bowl so special. Enjoy it with a hot cup of coffee or tea—it’s the ultimate morning comfort food.