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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a nutrient-packed meal featuring silky poached eggs paired with savory smoked salmon, sweet roasted potato rounds, and a refreshing, tangy lemon-dill sauce. This dish balances rich flavors with a bright finish, making it perfect for any time of day.

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NUTRITION

286kcal
Protein
21.3g
Fat
12.1g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

2 oz Smoked Salmon

1 small Sweet Potato

2 tbsp Non-Fat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Wash the sweet potato thoroughly and slice it into 1/4-inch rounds. Toss the rounds in olive oil, and season lightly with salt and pepper.

  • 3

    Arrange the sweet potato rounds in a single layer on a baking sheet and roast for 20-25 minutes, flipping once, until tender and lightly crisp.

  • 4

    While the sweet potatoes roast, bring a pot of water to a gentle simmer. Crack the eggs one at a time into a small bowl and gently slide them into the simmering water to poach for 3-4 minutes. Remove with a slotted spoon and set aside.

  • 5

    Warm the smoked salmon slightly if desired or serve at room temperature.

  • 6

    For the creamy lemon-dill sauce, combine non-fat Greek yogurt, lemon juice, and chopped fresh dill in a small bowl. Mix well and season with a pinch of salt and pepper.

  • 7

    To assemble, plate the roasted sweet potato rounds and top with poached eggs. Arrange smoked salmon alongside and drizzle the creamy lemon-dill sauce over the top.

  • 8

    Finish with an extra sprinkle of fresh dill and a dash of pepper, then serve immediately.

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a nutrient-packed meal featuring silky poached eggs paired with savory smoked salmon, sweet roasted potato rounds, and a refreshing, tangy lemon-dill sauce. This dish balances rich flavors with a bright finish, making it perfect for any time of day.

NUTRITION

286kcal
Protein
21.3g
Fat
12.1g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

2 oz Smoked Salmon

1 small Sweet Potato

2 tbsp Non-Fat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Wash the sweet potato thoroughly and slice it into 1/4-inch rounds. Toss the rounds in olive oil, and season lightly with salt and pepper.

  • 3

    Arrange the sweet potato rounds in a single layer on a baking sheet and roast for 20-25 minutes, flipping once, until tender and lightly crisp.

  • 4

    While the sweet potatoes roast, bring a pot of water to a gentle simmer. Crack the eggs one at a time into a small bowl and gently slide them into the simmering water to poach for 3-4 minutes. Remove with a slotted spoon and set aside.

  • 5

    Warm the smoked salmon slightly if desired or serve at room temperature.

  • 6

    For the creamy lemon-dill sauce, combine non-fat Greek yogurt, lemon juice, and chopped fresh dill in a small bowl. Mix well and season with a pinch of salt and pepper.

  • 7

    To assemble, plate the roasted sweet potato rounds and top with poached eggs. Arrange smoked salmon alongside and drizzle the creamy lemon-dill sauce over the top.

  • 8

    Finish with an extra sprinkle of fresh dill and a dash of pepper, then serve immediately.