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

YOUR SOLIN GENERATED RECIPE

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

Savor the delightful combination of softly poached eggs paired with delicately smoked salmon, complemented by roasted sweet potato cubes and finished with a tangy, creamy lemon-dill sauce. This dish offers a harmonious balance of flavors and textures—rich and comforting while maintaining a fresh, vibrant finish.

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NUTRITION

265kcal
Protein
17.9g
Fat
10.7g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

3 ounces smoked salmon

1 small roasted sweet potato

2 ounces plain nonfat Greek yogurt

1 tablespoon lemon juice

1 tablespoon fresh dill

1 teaspoon olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Dice the sweet potato into small cubes, toss with olive oil, salt, and pepper, and arrange on a baking sheet.

  • 2

    Roast the sweet potato in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato roasts, fill a saucepan with water, add a splash of vinegar (optional for poaching) and bring to a gentle simmer.

  • 4

    Crack the eggs into separate small bowls. Create a gentle whirlpool in the simmering water and slide each egg in, cooking for about 3-4 minutes until the whites are set and yolks remain runny.

  • 5

    Combine the Greek yogurt, lemon juice, chopped fresh dill, and a pinch of salt and pepper in a small bowl. Stir well to form a creamy lemon-dill sauce.

  • 6

    To plate, arrange the roasted sweet potato cubes first, then gently place the poached eggs on top and drape the smoked salmon over the eggs.

  • 7

    Drizzle the creamy lemon-dill sauce over the dish and finish with an extra sprinkle of fresh dill if desired. Serve immediately.

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

YOUR SOLIN GENERATED RECIPE

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

Savor the delightful combination of softly poached eggs paired with delicately smoked salmon, complemented by roasted sweet potato cubes and finished with a tangy, creamy lemon-dill sauce. This dish offers a harmonious balance of flavors and textures—rich and comforting while maintaining a fresh, vibrant finish.

NUTRITION

265kcal
Protein
17.9g
Fat
10.7g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

3 ounces smoked salmon

1 small roasted sweet potato

2 ounces plain nonfat Greek yogurt

1 tablespoon lemon juice

1 tablespoon fresh dill

1 teaspoon olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Dice the sweet potato into small cubes, toss with olive oil, salt, and pepper, and arrange on a baking sheet.

  • 2

    Roast the sweet potato in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato roasts, fill a saucepan with water, add a splash of vinegar (optional for poaching) and bring to a gentle simmer.

  • 4

    Crack the eggs into separate small bowls. Create a gentle whirlpool in the simmering water and slide each egg in, cooking for about 3-4 minutes until the whites are set and yolks remain runny.

  • 5

    Combine the Greek yogurt, lemon juice, chopped fresh dill, and a pinch of salt and pepper in a small bowl. Stir well to form a creamy lemon-dill sauce.

  • 6

    To plate, arrange the roasted sweet potato cubes first, then gently place the poached eggs on top and drape the smoked salmon over the eggs.

  • 7

    Drizzle the creamy lemon-dill sauce over the dish and finish with an extra sprinkle of fresh dill if desired. Serve immediately.