Smoked Salmon and Poached Eggs with Creamy Lemon-Dill Sauce on Crispy Sweet Potato Rounds

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

Smoked Salmon and Poached Eggs with Creamy Lemon-Dill Sauce on Crispy Sweet Potato Rounds

YOUR SOLIN GENERATED RECIPE

Smoked Salmon and Poached Eggs with Creamy Lemon-Dill Sauce on Crispy Sweet Potato Rounds

Enjoy a vibrant dish featuring crispy sweet potato rounds topped with delicate smoked salmon and perfectly poached eggs, all drizzled with a tangy, creamy lemon-dill sauce that delivers a burst of fresh flavor in every bite.

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NUTRITION

400kcal
Protein
32.1g
Fat
14g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~150g)

3 ounces Smoked Salmon (~85g)

2 large Eggs (poached, ~100g total)

1/4 cup Non-Fat Greek Yogurt (~60g)

2 teaspoons Fresh Lemon Juice (~10g)

1 tablespoon Fresh Dill (~3g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Slice the sweet potato into 1/4-inch rounds. Toss the rounds lightly with a drizzle of olive oil (optional) and a pinch of salt.

  • 2

    Arrange the sweet potato rounds on a baking sheet and bake for about 20-25 minutes, flipping halfway through, until they become crispy on the edges.

  • 3

    While the rounds are baking, bring a pot of water to a gentle simmer and poach the eggs carefully, about 3-4 minutes for soft poached eggs or longer for firmer yolks. Remove with a slotted spoon and set aside.

  • 4

    In a small bowl, combine the non-fat Greek yogurt, fresh lemon juice, and chopped dill. Season with salt and pepper to taste to create your creamy lemon-dill sauce.

  • 5

    To assemble, place the crispy sweet potato rounds on a plate, top them with slices of smoked salmon, then gently lay the poached eggs on top.

  • 6

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

Smoked Salmon and Poached Eggs with Creamy Lemon-Dill Sauce on Crispy Sweet Potato Rounds

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

Smoked Salmon and Poached Eggs with Creamy Lemon-Dill Sauce on Crispy Sweet Potato Rounds

YOUR SOLIN GENERATED RECIPE

Smoked Salmon and Poached Eggs with Creamy Lemon-Dill Sauce on Crispy Sweet Potato Rounds

Enjoy a vibrant dish featuring crispy sweet potato rounds topped with delicate smoked salmon and perfectly poached eggs, all drizzled with a tangy, creamy lemon-dill sauce that delivers a burst of fresh flavor in every bite.

NUTRITION

400kcal
Protein
32.1g
Fat
14g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~150g)

3 ounces Smoked Salmon (~85g)

2 large Eggs (poached, ~100g total)

1/4 cup Non-Fat Greek Yogurt (~60g)

2 teaspoons Fresh Lemon Juice (~10g)

1 tablespoon Fresh Dill (~3g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Slice the sweet potato into 1/4-inch rounds. Toss the rounds lightly with a drizzle of olive oil (optional) and a pinch of salt.

  • 2

    Arrange the sweet potato rounds on a baking sheet and bake for about 20-25 minutes, flipping halfway through, until they become crispy on the edges.

  • 3

    While the rounds are baking, bring a pot of water to a gentle simmer and poach the eggs carefully, about 3-4 minutes for soft poached eggs or longer for firmer yolks. Remove with a slotted spoon and set aside.

  • 4

    In a small bowl, combine the non-fat Greek yogurt, fresh lemon juice, and chopped dill. Season with salt and pepper to taste to create your creamy lemon-dill sauce.

  • 5

    To assemble, place the crispy sweet potato rounds on a plate, top them with slices of smoked salmon, then gently lay the poached eggs on top.

  • 6

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