Salmon with Egg & Cress Microgreens

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Ingredients

8	Oz	Smoked Salmon
1	Cup	Brown Rice
5	Large	Red Potatoes, quartered
1/2	Cup	Baby Bella Mushrooms
2	Cups	Fresh Baby Spinach Leaves, chopped
1	Cup	Garden Cress Microgreens
1	Cup	Fresh Parsley, chopped
2	Large	Eggs, boiled
1	Dash	Olive oil
1	Pinch	Salt
1	Pinch	Pepper
2	Tablspoons	Vegan Mayo
1	Tablespoon	Lemon Juice
	Teaspoon	Smoked Paprika

Preheat the oven to 425 degrees. Get out of a pot and follow the directions for the brown rice. Should take 45 minutes to cook.
While the rice is cooking, cut your potatoes and add them to a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Stir until combined and separate nicely. Place them in the oven & cook for 30 minutes.
While both the rice and the potatoes are cooking, place the mushroom slices in a skillet with a little olive oil over moderate heat and cook on either side until a bit crispy. Set aside.
Bring a pot of water to a boil and gently drop your eggs into the water. Bring the water down to a simmer on moderate heat and let them cook for 6 minutes. Strain the water and place the eggs into a bowl of ice water to shock them to cool quickly. After they have cooled, peel the eggs and set aside.
When your rice and potatoes are done, set them aside to cool.
Make your creamy sauce: Mix the mayo, smoked paprika, and lemon juice in a bowl to combine.
Assemble each item into a bowl, topping it off with smoked salmon and garden cress microgreens. Add salt and pepper to taste and enjoy!