Salmon, Potato & Greens Power Bowl with Tomato Beans

by Keane Morse-15 July 2026Medium

Salmon, Potato & Greens Power Bowl with Tomato Beans

Servings2

A high-protein, seed-oil-free lunch bowl featuring seared salmon, baby potatoes, garlicky tomato beans, and lemony sautéed greens. Packed with omega-3s, potassium, selenium, and plenty of vegetables for an endurance-focused meal.

Method

0
Cut the baby potatoes into bite-sized halves or quarters. Place in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer for 12 to 15 minutes until just tender, then drain and set aside.
1
While the potatoes cook, pat the salmon fillet dry with paper towel. Season both sides with the smoked paprika, half of the salt, and half of the black pepper.
2
Heat a non-stick pan over medium heat. Add half of the olive oil and the butter. When hot, place the salmon skin-side down and cook for 4 to 5 minutes until the skin is crisp and the flesh is mostly opaque.
3
Flip the salmon and cook for another 2 to 3 minutes, or until just cooked through. Transfer to a plate to rest and loosely cover with foil.
4
In the same pan, add the remaining olive oil. Add the minced garlic and cook for 30 seconds until fragrant, then add the cherry tomatoes and cook for 2 to 3 minutes until they start to soften.
5
Add the drained white beans, dried oregano, remaining salt and pepper to the pan. Stir and cook for 3 to 4 minutes until the beans are warmed through and coated in the tomato juices.
6
Add the shredded kale to the pan and cook for 2 minutes until it begins to wilt, then add the baby spinach and cook for another 1 to 2 minutes until all the greens are wilted but still bright.
7
Add the drained potatoes to the pan along with the lemon juice and lemon zest. Toss gently to combine everything and warm through, then remove from the heat and stir in most of the chopped parsley.
8
Flake the rested salmon into large chunks, removing any skin if you prefer.
9
Divide the potato, bean, tomato, and greens mixture between two bowls. Top each bowl with flaked salmon and sprinkle with the remaining parsley before serving.