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 delicate blend of poached eggs paired with silky smoked salmon and tender, wilted spinach, all elevated by a tangy, creamy lemon-dill sauce. This dish strikes a perfect balance between lightness and richness, making it a versatile option for any meal of the day.

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NUTRITION

166kcal
Protein
13.6g
Fat
10.8g
Carbs
4.3g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

2 ounces Smoked Salmon

1 cup Spinach

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 Lemon wedge

1 tablespoon Fresh Dill

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PREPARATION

  • 1

    Bring a medium saucepan of water to a gentle simmer, adding a splash of vinegar if desired to help the eggs set.

  • 2

    Crack the eggs into small cups individually to ensure smooth poaching.

  • 3

    Gently slide each egg into the simmering water and poach for about 3-4 minutes until the whites are set but the yolks remain soft. Remove with a slotted spoon and set aside on paper towels.

  • 4

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

  • 5

    In a small bowl, mix the nonfat Greek yogurt with the juice from the lemon wedge and chopped fresh dill to create the creamy lemon-dill sauce.

  • 6

    Plate the wilted spinach as a base, arrange the poached eggs on top, and artfully layer the smoked salmon alongside.

  • 7

    Drizzle the lemon-dill sauce over the eggs and salmon, and finish with a light seasoning of salt and pepper.

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 delicate blend of poached eggs paired with silky smoked salmon and tender, wilted spinach, all elevated by a tangy, creamy lemon-dill sauce. This dish strikes a perfect balance between lightness and richness, making it a versatile option for any meal of the day.

NUTRITION

166kcal
Protein
13.6g
Fat
10.8g
Carbs
4.3g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

2 ounces Smoked Salmon

1 cup Spinach

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 Lemon wedge

1 tablespoon Fresh Dill

PREPARATION

  • 1

    Bring a medium saucepan of water to a gentle simmer, adding a splash of vinegar if desired to help the eggs set.

  • 2

    Crack the eggs into small cups individually to ensure smooth poaching.

  • 3

    Gently slide each egg into the simmering water and poach for about 3-4 minutes until the whites are set but the yolks remain soft. Remove with a slotted spoon and set aside on paper towels.

  • 4

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

  • 5

    In a small bowl, mix the nonfat Greek yogurt with the juice from the lemon wedge and chopped fresh dill to create the creamy lemon-dill sauce.

  • 6

    Plate the wilted spinach as a base, arrange the poached eggs on top, and artfully layer the smoked salmon alongside.

  • 7

    Drizzle the lemon-dill sauce over the eggs and salmon, and finish with a light seasoning of salt and pepper.