Smoked Salmon and Asparagus Scramble

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

Smoked Salmon and Asparagus Scramble

YOUR SOLIN GENERATED RECIPE

Smoked Salmon and Asparagus Scramble

Enjoy a vibrant and protein-packed scramble featuring fluffy eggs, delicate smoked salmon, and crisp asparagus spears. This dish offers a delightful balance of flavors and textures, perfect for starting your day or a nourishing light meal any time.

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NUTRITION

361kcal
Protein
35.3g
Fat
22.7g
Carbs
5.1g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (approx. 150g)

3 ounces Smoked Salmon (approx. 85g)

6 Asparagus Spears (approx. 90g)

1 teaspoon Olive Oil (approx. 5g)

1 tablespoon Fresh Dill

Salt and Pepper to taste

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PREPARATION

  • 1

    Prepare the asparagus by snapping off the woody ends and cutting into 1-inch pieces.

  • 2

    In a bowl, beat the eggs lightly with a pinch of salt and pepper.

  • 3

    Heat olive oil in a non-stick pan over medium heat, then add the asparagus pieces. Sauté for about 2-3 minutes until they start to soften.

  • 4

    Pour in the beaten eggs and gently stir to create soft curds. When the eggs are halfway set, add the smoked salmon pieces.

  • 5

    Continue to cook gently, stirring occasionally, until the eggs are fully cooked but still moist.

  • 6

    Finish by sprinkling freshly chopped dill over the scramble. Adjust salt and pepper if needed, then serve warm.

Smoked Salmon and Asparagus Scramble

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

Smoked Salmon and Asparagus Scramble

YOUR SOLIN GENERATED RECIPE

Smoked Salmon and Asparagus Scramble

Enjoy a vibrant and protein-packed scramble featuring fluffy eggs, delicate smoked salmon, and crisp asparagus spears. This dish offers a delightful balance of flavors and textures, perfect for starting your day or a nourishing light meal any time.

NUTRITION

361kcal
Protein
35.3g
Fat
22.7g
Carbs
5.1g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (approx. 150g)

3 ounces Smoked Salmon (approx. 85g)

6 Asparagus Spears (approx. 90g)

1 teaspoon Olive Oil (approx. 5g)

1 tablespoon Fresh Dill

Salt and Pepper to taste

PREPARATION

  • 1

    Prepare the asparagus by snapping off the woody ends and cutting into 1-inch pieces.

  • 2

    In a bowl, beat the eggs lightly with a pinch of salt and pepper.

  • 3

    Heat olive oil in a non-stick pan over medium heat, then add the asparagus pieces. Sauté for about 2-3 minutes until they start to soften.

  • 4

    Pour in the beaten eggs and gently stir to create soft curds. When the eggs are halfway set, add the smoked salmon pieces.

  • 5

    Continue to cook gently, stirring occasionally, until the eggs are fully cooked but still moist.

  • 6

    Finish by sprinkling freshly chopped dill over the scramble. Adjust salt and pepper if needed, then serve warm.