Salmon Breakfast Bowls with Eggs, Potatoes & Yogurt Dill Sauce

This breakfast might look fancy, but it’s super easy and quick to make! These salmon breakfast bowls are savory, hearty and perfect for when you’re in the mood for a flavorful breakfast bowl that has major brunch vibes.

An overhead shot of a breakfast plate with salmon, sliced avocado, two fried eggs, roasted potatoes and a dill yogurt sauce.

Why you’ll love this easy salmon breakfast bowl

Eating the same foods over and over again for breakfast gets boring. These salmon breakfast bowls are a great option to change up your regular breakfast rotation!

This easy savory breakfast recipe is packed with nutrition from whole foods like salmon, potatoes and avocado, and full of flavor too from a delicious homemade yogurt dill sauce with fresh dill.

These bowls are a surprisingly quick breakfast to throw together too. You’ll need a few extra minutes to prep your potatoes, but you can prep your other ingredients while they’re cooking.

Salmon is a great breakfast option that comes with health benefits, too! Salmon is a great source of protein, healthy fats (omega-3 fatty acids), and vitamins making it a nutrition powerhouse.

This is the perfect breakfast for a weekend brunch situation, special occasions, or any weekday that I have a few extra minutes to make more than eggs and toast.

Ingredients for salmon breakfast bowls: salmon, potatoes, avocado, eggs, and ingredients for a dill yogurt sauce laid out on a white countertop and labeled.

Ingredients

Main ingredients

  • Smoked salmon: The best part about smoked salmon is it’s ready-to-eat, making it a great choice for these bowls but you can use whatever kind of salmon works best for you. Cook up some fresh salmon, use leftover salmon or even canned.
  • Eggs: Eggs are a super nutritious and filling addition to your breakfast too, so adding these is a no brainer.
  • Potatoes: Yukon golds are my favorite for breakfast potatoes, but you can use any that you enjoy!
  • Avocado: I love adding sliced avocado to a super savory, salty bowl like this one because it adds the a perfect amount of creaminess.
  • Oil: You’ll need your favorite oil to use to roast or air fry potatoes. I usually go for avocacdo oil since it has a higher smoke point than olive oil.
  • Spices: Garlic powder, onion powder, salt and pepper

Creamy dill yogurt dressing ingredients

Don’t be intimidated by a homemade dressing. This one is super simple and pairs perfectly with any salmon recipe! This makes a thick, creamy dressing.

  • Plain Greek yogurt: Plain Greek yogurt adds a perfect amount of creamy, cold tanginess to this dressing to balance out the rest of the bowl.
  • Fresh garlic: You can use garlic powder if you don’t have fresh, but I swear this extra step is worth it. Adding super finely minced fresh garlic adds a ton of flavor.
  • Lemon juice: You can add as much lemon juice as you prefer, but it pairs perfectly with the salmon.
  • Dill: Dill and lemon juice are the perfect pairing that elevate any salmon dish, so it works wonderfully in this dressing.
  • Salt & black pepper to taste.

Step-by-step instructions

  1. First, prepare your potatoes by tossing them in 2 teaspoons of oil, garlic powder, onion powder, and salt and pepper. You can make them on the stove top, in the oven, or in the air fryer.
    • Stove-top potatoes: In a medium-sized saute pan, cook potatoes on medium heat for about 10 minutes until crispy and fork-tender.
    • Air fryer potatoes: Preheat air fryer to 400 degrees. Add the potatoes to the air fryer basket and air fry for 15-20 minutes until potatoes are crispy and fork-tender. Check on them periodically and shake to prevent uneven cooking.
    • Oven potatoes: Preheat the oven to 400 degrees. On a lined sheet pan, spread the potatoes evenly and bake for about 25 minutes until crispy and fork-tender. Add additional salt and pepper to taste.
A clear bowl with cubed potatoes and seasoning on top.
  1. Make the yogurt dressing by adding all ingredients to a small bowl and whisking until thoroughly combined. Add additional salt and pepper to taste as needed. This makes a thicker, creamier sauce, so add 1 teaspoon of a time of water if you want a thinner sauce.
Ingredients for a yogurt dill sauce- greek yogurt, dill, lemon juice, salt and pepper, and minced garlic in clear bowls on a countertop.
  1. When the potatoes have about 5 minutes left, prepare your eggs to your preference. I prefer fried eggs over medium (jammy/slightly runny in the middle), but you can do over easy eggs, over hard eggs, scrambled eggs, or poached eggs.
    • For over medium eggs, use a medium-sized non-stick pan and heat 2-3 tsp of oil in the pan on medium heat. Crack your eggs into the pan and cook for about 3 minutes or until the white is cooked through. Flip and cook for one minute, until the yolk is just beginning to set. Season with salt and pepper to taste and remove from the pan.
    • For over easy eggs (runny yolk), cook for 3 minutes on one side, then flip and cook for 15-30 seconds.
Two eggs being fried in a pan.
  1. In two serving bowls, divide between the bowls: salmon, cooked potatoes, eggs, and avocado slices. Drizzle each bowl with the dill yogurt dressing before serving and enjoy!
A salmon breakfast bowl with fried eggs, potatoes, avocado and salmon with a fork piercing one of the egg yolks.

Recipe Tips & Variations

  • This recipe is a great way to use up your leftover salmon. Whenever you make salmon for dinner, make extra so that you can throw this breakfast together!
  • Not a fan of eggs? Double the amount of salmon to make sure you have enough protein.
  • Swap potatoes for leftover rice.
  • Make a salmon breakfast scramble by chopping leftover salmon and scrambling with two eggs instead. Serve with the potatoes, avocado and dill dressing!
  • If you like a stronger lemon flavor, add lemon zest to the dressing.
  • Top your salmon and eggs with other seasoning blends like everything but the bagel seasoning.
  • Use other fresh herbs that you have on hand, fresh chives or green onions to add some fresh flavor to top your breakfast.
  • Swap the potatoes with bread or an english muffin and make a salmon breakfast toast version. Top some avocado toast with the salmon and a fried egg on each slice.
  • For a less tangy dressing, use blended cottage cheese instead of yogurt.
  • Add more veggies like thinly sliced bell peppers, halved cherry tomatoes, or red onion.

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An overhead shot of a breakfast plate with salmon, sliced avocado, two fried eggs, roasted potatoes and a dill yogurt sauce.

Salmon Breakfast Bowls with Eggs & Potatoes

Salmon breakfast bowls made with smoked salmon, eggs, avocado, potatoes and a homemade dill yogurt dressing.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 479kcal

Ingredients

  • 4 oz hot smoked salmon or leftover baked salmon
  • 4 eggs
  • 1.5 cups potatoes diced
  • 1/2 medium avocado
  • 1-2 tbsp oil I prefer to use avocado oil for air frying or baking
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt to taste
  • 1/4 tsp pepper to taste
  • fresh dill and chives optional for garnish

Creamy dill yogurt dressing

  • 1/4 cup plain non-fat Greek yogurt
  • 1 small garlic clove finely minced to almost a paste
  • 1 tbsp lemon juice
  • 2 tsp fresh dill finely chopped
  • 1 pinch salt to taste
  • black pepper to taste
  • 1-2 tsp water thin sauce to preference

Instructions

  • First, prepare your potatoes by tossing them in 2 tsp of oil, garlic powder, onion powder, and salt and pepper. You can make them on the stove top, in the oven, or in the air fryer.
    -Stove-top: In a medium-sized saute pan, cook potatoes on medium heat for about 10 minutes until crispy and fork-tender.
    -Air fryer: Preheat air fryer to 400 degrees. Add the potatoes to the air fryer basket and air fry for 15-20 minutes until potatoes are crispy and fork-tender. Check on them periodically and shake to prevent uneven cooking.
    -Oven: Preheat the oven to 400 degrees. On a lined sheet pan, spread the potatoes evenly and bake for about 25 minutes until crispy and fork-tender. Add additional salt and pepper to taste.
  • Make the yogurt sauce by adding all ingredients to a small bowl and whisking until thoroughly combined. Add additional salt and pepper to taste as needed.
  • When the potatoes have about 5 minutes left, prepare your eggs to your preference. I prefer fried eggs over medium (jammy/slightly runny in the middle), but you can do over easy eggs, over hard eggs, scrambled eggs, or poached eggs. For over medium eggs, use a medium-sized non-stick skillet and heat 2-3 tsp of oil in the pan on medium heat. Crack your eggs into the pan and cook for about 3 minutes or until the white is cooked through. Flip and cook for one minute, until the yolk is just beginning to set. Season with salt and pepper to taste and remove from the pan. For over easy eggs (runny), cook for 3 minutes on one side, then flip and cook for 15-30 seconds.
  • In two serving bowls, divide between the bowls: salmon, cooked potatoes, eggs, and avocado slices. Drizzle each bowl with the dill yogurt sauce before serving and enjoy!

Nutrition

Calories: 479kcal | Carbohydrates: 35g | Protein: 29g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 342mg | Sodium: 1194mg | Potassium: 1191mg | Fiber: 7g | Sugar: 3g | Vitamin A: 610IU | Vitamin C: 40mg | Calcium: 115mg | Iron: 4mg

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It's me, Jamie!

I’m a Registered Dietitian dedicated to helping you break free of the all-or-nothing dieting with balanced and realistic healthy eating.

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Meet Jamie

I’m a Registered Dietitian and I’ve been exactly where you are, right now. The all or nothing dieting, the constant food guilt, the scale obsession, absolutely no balance with food…. Sound familiar?