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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant plate featuring delicately poached eggs paired with savory smoked salmon and tender roasted asparagus, all drizzled with a light, tangy lemon-dill sauce for a refreshing finish. This dish offers a well-balanced mix of protein and fresh flavors that are perfect for any time of the day.

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NUTRITION

335kcal
Protein
32.6g
Fat
18.3g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

3 ounces smoked salmon

6 asparagus spears

2 tbsp nonfat Greek yogurt

1 tsp olive oil

1 tbsp lemon juice

1 tbsp fresh dill

Salt and pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the asparagus spears on a baking tray, drizzle with olive oil, season with a little salt and pepper, and roast in the preheated oven for about 10-12 minutes until tender and slightly crispy on the edges.

  • 3

    While the asparagus is roasting, bring a pot of water to a gentle simmer and poach the eggs by cracking them into a small bowl and gently sliding into the water. Poach for about 3-4 minutes for soft yolks or longer for firmer yolks. Remove with a slotted spoon and set aside.

  • 4

    In a small bowl, prepare the creamy lemon-dill sauce by mixing the Greek yogurt, lemon juice, fresh dill, and a pinch of salt and pepper.

  • 5

    Plate the roasted asparagus, then arrange the smoked salmon around them. Top the dish with the perfectly poached eggs and drizzle the creamy lemon-dill sauce over the top.

  • 6

    Serve immediately while warm for an optimal blend of flavors.

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant plate featuring delicately poached eggs paired with savory smoked salmon and tender roasted asparagus, all drizzled with a light, tangy lemon-dill sauce for a refreshing finish. This dish offers a well-balanced mix of protein and fresh flavors that are perfect for any time of the day.

NUTRITION

335kcal
Protein
32.6g
Fat
18.3g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

3 ounces smoked salmon

6 asparagus spears

2 tbsp nonfat Greek yogurt

1 tsp olive oil

1 tbsp lemon juice

1 tbsp fresh dill

Salt and pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the asparagus spears on a baking tray, drizzle with olive oil, season with a little salt and pepper, and roast in the preheated oven for about 10-12 minutes until tender and slightly crispy on the edges.

  • 3

    While the asparagus is roasting, bring a pot of water to a gentle simmer and poach the eggs by cracking them into a small bowl and gently sliding into the water. Poach for about 3-4 minutes for soft yolks or longer for firmer yolks. Remove with a slotted spoon and set aside.

  • 4

    In a small bowl, prepare the creamy lemon-dill sauce by mixing the Greek yogurt, lemon juice, fresh dill, and a pinch of salt and pepper.

  • 5

    Plate the roasted asparagus, then arrange the smoked salmon around them. Top the dish with the perfectly poached eggs and drizzle the creamy lemon-dill sauce over the top.

  • 6

    Serve immediately while warm for an optimal blend of flavors.