Poached Eggs with Smoked Salmon, Roasted Asparagus, 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 Asparagus, and Creamy Lemon Dill Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Smoked Salmon, Roasted Asparagus, and Creamy Lemon Dill Sauce

Enjoy a vibrant mix of tender poached eggs paired with silky smoked salmon and crisp roasted asparagus, all elevated by a tangy lemon dill sauce crafted with nonfat Greek yogurt. This balanced dish brings together creamy, smoky, and fresh flavors for any meal of the day.

Try 3 days free, then $12.99 / mo.

NUTRITION

178kcal
Protein
14.7g
Fat
11.9g
Carbs
3.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 ounces smoked salmon

6 spears asparagus

2 tbsp nonfat Greek yogurt

1 tsp olive oil

1 tsp lemon juice

1 tbsp chopped fresh dill

Salt and pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Fill a medium saucepan with water and bring it to a gentle simmer. Add a splash of vinegar if desired to help the eggs coagulate.

  • 2

    Gently crack the eggs into small bowls to ensure no shells get into the water.

  • 3

    Create a gentle whirlpool in the simmering water and carefully slide each egg into the pot. Poach for 3-4 minutes for soft yolks.

  • 4

    While the eggs are poaching, preheat your oven to 425°F. Arrange the asparagus spears on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for about 8-10 minutes until tender.

  • 5

    In a small bowl, combine the nonfat Greek yogurt, lemon juice, and chopped dill. Mix well and add salt and pepper to taste to make the creamy lemon dill sauce.

  • 6

    Plate the roasted asparagus, gently remove the eggs with a slotted spoon, and place them on top. Drape the smoked salmon over the eggs.

  • 7

    Drizzle the creamy lemon dill sauce over the top and finish with additional freshly ground pepper if desired. Serve immediately.

Poached Eggs with Smoked Salmon, Roasted Asparagus, 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 Asparagus, and Creamy Lemon Dill Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Smoked Salmon, Roasted Asparagus, and Creamy Lemon Dill Sauce

Enjoy a vibrant mix of tender poached eggs paired with silky smoked salmon and crisp roasted asparagus, all elevated by a tangy lemon dill sauce crafted with nonfat Greek yogurt. This balanced dish brings together creamy, smoky, and fresh flavors for any meal of the day.

NUTRITION

178kcal
Protein
14.7g
Fat
11.9g
Carbs
3.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 ounces smoked salmon

6 spears asparagus

2 tbsp nonfat Greek yogurt

1 tsp olive oil

1 tsp lemon juice

1 tbsp chopped fresh dill

Salt and pepper to taste

PREPARATION

  • 1

    Fill a medium saucepan with water and bring it to a gentle simmer. Add a splash of vinegar if desired to help the eggs coagulate.

  • 2

    Gently crack the eggs into small bowls to ensure no shells get into the water.

  • 3

    Create a gentle whirlpool in the simmering water and carefully slide each egg into the pot. Poach for 3-4 minutes for soft yolks.

  • 4

    While the eggs are poaching, preheat your oven to 425°F. Arrange the asparagus spears on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for about 8-10 minutes until tender.

  • 5

    In a small bowl, combine the nonfat Greek yogurt, lemon juice, and chopped dill. Mix well and add salt and pepper to taste to make the creamy lemon dill sauce.

  • 6

    Plate the roasted asparagus, gently remove the eggs with a slotted spoon, and place them on top. Drape the smoked salmon over the eggs.

  • 7

    Drizzle the creamy lemon dill sauce over the top and finish with additional freshly ground pepper if desired. Serve immediately.