Poached Eggs with Smoked Salmon, Wilted Spinach, 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, Wilted Spinach, and Creamy Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Smoked Salmon, Wilted Spinach, and Creamy Lemon-Dill Sauce

Enjoy a refined dish combining delicately poached eggs, smooth smoked salmon, and lightly wilted spinach, all elevated with a tangy, creamy lemon-dill sauce. This balanced plate offers a satisfying harmony of flavors perfect for a nourishing breakfast, lunch, or dinner experience.

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NUTRITION

403kcal
Protein
41g
Fat
22.2g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

3 ounces smoked salmon

1 cup fresh spinach

1 teaspoon olive oil

1/4 cup non-fat Greek yogurt

1 tablespoon lemon juice

1 tablespoon fresh dill

Salt and pepper to taste

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PREPARATION

  • 1

    Bring a medium pan of water to a gentle simmer. Crack the eggs individually into small cups and carefully slide them into the simmering water. Poach for about 3-4 minutes until whites are set but yolks remain soft, then remove with a slotted spoon.

  • 2

    While the eggs are poaching, heat olive oil in a separate skillet over medium heat. Add the spinach and lightly sauté until just wilted, about 1-2 minutes. Season with a pinch of salt and pepper.

  • 3

    On a serving plate, arrange the smoked salmon slices. Place the wilted spinach beside the salmon.

  • 4

    Prepare the creamy lemon-dill sauce by stirring together the non-fat Greek yogurt, lemon juice, chopped fresh dill, salt, and pepper in a small bowl.

  • 5

    Gently place the poached eggs on top of the spinach and salmon. Drizzle the creamy lemon-dill sauce over the eggs.

  • 6

    Serve immediately while warm, and enjoy this delicate, protein-packed dish.

Poached Eggs with Smoked Salmon, Wilted Spinach, 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, Wilted Spinach, and Creamy Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Smoked Salmon, Wilted Spinach, and Creamy Lemon-Dill Sauce

Enjoy a refined dish combining delicately poached eggs, smooth smoked salmon, and lightly wilted spinach, all elevated with a tangy, creamy lemon-dill sauce. This balanced plate offers a satisfying harmony of flavors perfect for a nourishing breakfast, lunch, or dinner experience.

NUTRITION

403kcal
Protein
41g
Fat
22.2g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

3 ounces smoked salmon

1 cup fresh spinach

1 teaspoon olive oil

1/4 cup non-fat Greek yogurt

1 tablespoon lemon juice

1 tablespoon fresh dill

Salt and pepper to taste

PREPARATION

  • 1

    Bring a medium pan of water to a gentle simmer. Crack the eggs individually into small cups and carefully slide them into the simmering water. Poach for about 3-4 minutes until whites are set but yolks remain soft, then remove with a slotted spoon.

  • 2

    While the eggs are poaching, heat olive oil in a separate skillet over medium heat. Add the spinach and lightly sauté until just wilted, about 1-2 minutes. Season with a pinch of salt and pepper.

  • 3

    On a serving plate, arrange the smoked salmon slices. Place the wilted spinach beside the salmon.

  • 4

    Prepare the creamy lemon-dill sauce by stirring together the non-fat Greek yogurt, lemon juice, chopped fresh dill, salt, and pepper in a small bowl.

  • 5

    Gently place the poached eggs on top of the spinach and salmon. Drizzle the creamy lemon-dill sauce over the eggs.

  • 6

    Serve immediately while warm, and enjoy this delicate, protein-packed dish.