Name: Open-Face Smoked Salmon with Herb-Whipped Cream Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 slice Whole Grain Bread (40g); 4 ounces Smoked Salmon (113g); 2 tablespoons Reduced-Fat Cream Cheese (30g); 1 large Egg (50g); 1 tablespoon Fresh Dill; 1 teaspoon Lemon Zest

Open-Face Smoked Salmon with Herb-Whipped Cream Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Open-Face Smoked Salmon with Herb-Whipped Cream Cheese

Enjoy a delicate open-face creation featuring velvety, herb-infused cream cheese layered on a toasted whole grain slice, crowned with smoky salmon and a perfectly poached egg. Finished with a sprinkle of fresh dill and a zest of lemon, this dish harmonizes savory and tangy flavors in a light yet satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

31.1g

Fat

15g

Carbs

20.9g

SERVINGS

1 serving

INGREDIENTS

1 slice Whole Grain Bread (40g)

4 ounces Smoked Salmon (113g)

2 tablespoons Reduced-Fat Cream Cheese (30g)

1 large Egg (50g)

1 tablespoon Fresh Dill

1 teaspoon Lemon Zest

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Toast the whole grain bread until golden and crisp.
2
In a small bowl, whip the reduced-fat cream cheese with finely chopped fresh dill and lemon zest until smooth and creamy.
3
Spread the herb-whipped cream cheese evenly over the toasted bread.
4
Layer the smoked salmon on top of the cream cheese.
5
Gently poach the egg until the whites are set but the yolk remains soft, then place it carefully on top of the salmon.
6
Season lightly with salt and pepper if desired, and serve immediately.