Poached Eggs with Roasted Asparagus, Smoked Salmon, and Creamy Lemon-Dill Sauce

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

Poached Eggs with Roasted Asparagus, Smoked Salmon, and Creamy Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Roasted Asparagus, Smoked Salmon, and Creamy Lemon-Dill Sauce

Enjoy a refined yet hearty meal featuring perfectly poached eggs nestled atop a bed of roasted asparagus, paired with silky smoked salmon and drizzled with a tangy creamy lemon-dill sauce. This dish delivers a balanced profile of protein and vibrant flavors, perfect for any meal of the day.

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NUTRITION

346kcal
Protein
33.4g
Fat
18.5g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

2 ounces Smoked Salmon

100 grams Asparagus

1 teaspoon Olive Oil

1/4 cup Nonfat Plain Greek Yogurt

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill

1 Garlic clove

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the asparagus with olive oil, salt, and pepper, and roast on a baking sheet for about 10-12 minutes until tender.

  • 2

    While the asparagus roasts, prepare your poaching water in a deep pan, bringing water to a simmer with a splash of vinegar. Crack each egg carefully into separate small bowls, and gently slide them into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny.

  • 3

    In a small bowl, mix together the nonfat Greek yogurt, lemon juice, chopped fresh dill, minced garlic, a pinch of salt, and pepper to create the creamy lemon-dill sauce.

  • 4

    Plate the roasted asparagus first, then arrange the poached eggs on top. Add the smoked salmon by draping the slices over the eggs and asparagus.

  • 5

    Drizzle the creamy lemon-dill sauce over the entire dish. Garnish with extra dill if desired, and serve immediately while warm.

Poached Eggs with Roasted Asparagus, Smoked Salmon, and Creamy Lemon-Dill Sauce

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

Poached Eggs with Roasted Asparagus, Smoked Salmon, and Creamy Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Roasted Asparagus, Smoked Salmon, and Creamy Lemon-Dill Sauce

Enjoy a refined yet hearty meal featuring perfectly poached eggs nestled atop a bed of roasted asparagus, paired with silky smoked salmon and drizzled with a tangy creamy lemon-dill sauce. This dish delivers a balanced profile of protein and vibrant flavors, perfect for any meal of the day.

NUTRITION

346kcal
Protein
33.4g
Fat
18.5g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

2 ounces Smoked Salmon

100 grams Asparagus

1 teaspoon Olive Oil

1/4 cup Nonfat Plain Greek Yogurt

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill

1 Garlic clove

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the asparagus with olive oil, salt, and pepper, and roast on a baking sheet for about 10-12 minutes until tender.

  • 2

    While the asparagus roasts, prepare your poaching water in a deep pan, bringing water to a simmer with a splash of vinegar. Crack each egg carefully into separate small bowls, and gently slide them into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny.

  • 3

    In a small bowl, mix together the nonfat Greek yogurt, lemon juice, chopped fresh dill, minced garlic, a pinch of salt, and pepper to create the creamy lemon-dill sauce.

  • 4

    Plate the roasted asparagus first, then arrange the poached eggs on top. Add the smoked salmon by draping the slices over the eggs and asparagus.

  • 5

    Drizzle the creamy lemon-dill sauce over the entire dish. Garnish with extra dill if desired, and serve immediately while warm.