Smoked Salmon Breakfast Bowl: High-Protein and Easy Prep

If you’ve ever felt like you’ve had a stack of maple drizzle pancakes and you’re back in bed in an hour… you’re not alone. I love a sweet start at times, but 90% of the time I start the day with a flavourful breakfast to stabilize my blood sugar and maintain energy. A fibre and protein-rich breakfast not only supports delicious taste, but also hormonal balance, mood and focus. (In other words, I feel that 10am zoom is more feasible.)

This smoked salmon breakfast bowl is the first edition of my new one Delicious breakfast bowl seriesand that’s my current dependency. It’s packed with heart-healthy fat and fresh ingredients when thrown together vibrant, satisfying, and extremely quickly. I feel the same part of nutrition and promotion. It’s like a breakfast you need when you need energy all day.

How to make this bowl

Let’s break it down. At the base, I start with a handful of pepper arugula. This is the nameless hero of this bowl, giving everything a pepper, fresh bite. Then comes the buttery avocado (slightly mashed with a fork), a slice of silky smoked salmon, and a jammy egg cooked as I like.

To finish it, I scatter chopped chives and dill, generous sprinkles of all the seasonings, squeeze lemons and bring it all together. Simple ingredients, main flavors.

Why is it a power breakfast?

This bowl will start your day strong and check all the boxes:

• protein: Between eggs, salmon and avocado, you get around 20 grams of protein, filling you up and keeping you healthy for hours.
• Healthy Fats: Avocado and salmon bring you the omega-3, perfect for brain health and radiant skin.
• Greens First: Kicking off the day with lush greens will support digestion and help you hit those vegetable goals faster.
• Blood glucose balance: There are no carb crashes here. This combo supports sustained energy and a stable mood throughout the morning.

How to prepare meals

This bowl will come together in under 10 minutes, but there are several ways to speed it up even further on busy mornings.

• Boil the eggs in advance. I usually make batches at the beginning of the week and put them in the fridge. When you’re ready to eat, simply peel and slice it off.
• Pre-clean the greens. Store a small aruguko container that you have washed in the fridge and grab a handful when you need it.
• Make it portable. Layer everything in a glass container for a well-traveled breakfast. Last minute add avocado and lemon to keep things fresh.

Scroll for the recipe. I’d love to hear that you’d try this!

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