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Cook the salmon: Season the salmon fillet with salt, pepper, and a squeeze of lemon juice. Grill, bake, or pan-sear it for 3–4 minutes per side until fully cooked.
Prepare the ingredients: Cook the white rice and fluff it with a fork. Boil the egg for 7–9 minutes depending on your yolk preference, then peel and halve it. Slice the avocado and halve the cherry tomatoes.
Assemble the bowl: In a large bowl, add a layer of arugula and rice. Neatly arrange the salmon, avocado, boiled egg, and cherry tomatoes around the bowl.
Drizzle and garnish: Drizzle with olive oil and a squeeze of lemon juice. Top with freshly chopped parsley.
Serve: Enjoy immediately while fresh.
Serving and storage tips:
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