Smoked Salmon and Poached Eggs with Roasted Asparagus and Creamy Avocado Sauce

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

Smoked Salmon and Poached Eggs with Roasted Asparagus and Creamy Avocado Sauce

YOUR SOLIN GENERATED RECIPE

Smoked Salmon and Poached Eggs with Roasted Asparagus and Creamy Avocado Sauce

A vibrant dish featuring silky smoked salmon and perfectly poached eggs served atop tender roasted asparagus, all drizzled with a rich, creamy avocado sauce enhanced with a dash of lemon and garlic. This recipe balances fresh, savory flavors with a velvety sauce that elevates breakfast, lunch, or dinner into a healthful indulgence.

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NUTRITION

379kcal
Protein
32.3g
Fat
24.7g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Smoked Salmon

2 large Eggs

6 Asparagus Spears

1/2 Avocado

1 Tbsp Lemon Juice

1 Garlic Clove

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the asparagus spears lightly with a drizzle of olive oil (if desired), salt, and pepper, and arrange them on a baking tray.

  • 2

    Roast the asparagus in the oven for about 10-12 minutes or until tender and slightly crispy at the tips.

  • 3

    While the asparagus roasts, bring a pot of water to a gentle simmer. Crack the eggs into individual small bowls and gently slide them into the water to poach for about 3-4 minutes until the whites are set.

  • 4

    In a blender or food processor, combine the avocado, lemon juice, garlic, a pinch of salt and pepper, and a splash of water; blend until smooth to create a creamy sauce.

  • 5

    Plate the roasted asparagus, then artfully arrange the smoked salmon and poached eggs on top. Drizzle the creamy avocado sauce over the dish, and finish with an additional sprinkle of salt and pepper if needed.

Smoked Salmon and Poached Eggs with Roasted Asparagus and Creamy Avocado Sauce

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

Smoked Salmon and Poached Eggs with Roasted Asparagus and Creamy Avocado Sauce

YOUR SOLIN GENERATED RECIPE

Smoked Salmon and Poached Eggs with Roasted Asparagus and Creamy Avocado Sauce

A vibrant dish featuring silky smoked salmon and perfectly poached eggs served atop tender roasted asparagus, all drizzled with a rich, creamy avocado sauce enhanced with a dash of lemon and garlic. This recipe balances fresh, savory flavors with a velvety sauce that elevates breakfast, lunch, or dinner into a healthful indulgence.

NUTRITION

379kcal
Protein
32.3g
Fat
24.7g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Smoked Salmon

2 large Eggs

6 Asparagus Spears

1/2 Avocado

1 Tbsp Lemon Juice

1 Garlic Clove

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the asparagus spears lightly with a drizzle of olive oil (if desired), salt, and pepper, and arrange them on a baking tray.

  • 2

    Roast the asparagus in the oven for about 10-12 minutes or until tender and slightly crispy at the tips.

  • 3

    While the asparagus roasts, bring a pot of water to a gentle simmer. Crack the eggs into individual small bowls and gently slide them into the water to poach for about 3-4 minutes until the whites are set.

  • 4

    In a blender or food processor, combine the avocado, lemon juice, garlic, a pinch of salt and pepper, and a splash of water; blend until smooth to create a creamy sauce.

  • 5

    Plate the roasted asparagus, then artfully arrange the smoked salmon and poached eggs on top. Drizzle the creamy avocado sauce over the dish, and finish with an additional sprinkle of salt and pepper if needed.