This easy make-ahead salad comes together in just 15 minutes.
"This simple, nourishing dish is high in protein thanks to smoked salmon and eggs," says Katzie Guy-Hamilton, chef and cookbook author. It's ideal for lunch meal prep but you can also serve it for a savory breakfast or quick weeknight dinner. The oregano oil is made by steeping oregano sprigs in extra-virgin olive oil, but feel free to sub in regular olive oil if you prefer.
Pro tip: To make this dish even heartier, pack a piece of sourdough bread. Toast it at your office then drizzle with olive oil and pile the eggs, salmon, and asparagus on top.
Ingredients
Directions
Step 1
Preheat oven to 450 degrees F.
Step 2
To make the eggs, place in small saucepan and cover with water. Bring to a boil and set a timer for 6 minutes.
Step 3
Once the water comes to a boil, immediately turn off the heat and start the timer. Remove eggs after 6 minutes and place in a bowl filled with ice and water. Allow them to cool for 10 minutes.
Step 4
While eggs are cooling, trim off ends of the asparagus and discard. Toss the spears in oregano oil, salt, and pepper; place on a tray and roast in oven for 10 minutes.
Step 5
Slice eggs into discs and place on top of asparagus. Sprinkle with paprika and red pepper flakes, and top with ribbons of smoked salmon and arugula. Garnish the salad with lemon juice, pumpkin seeds, and additional oregano oil as desired.