Smoked Salmon and Poached Eggs with Creamy Lemon-Dill Sauce on Crispy Sweet Potato Rounds

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

Smoked Salmon and Poached Eggs with Creamy Lemon-Dill Sauce on Crispy Sweet Potato Rounds

YOUR SOLIN GENERATED RECIPE

Smoked Salmon and Poached Eggs with Creamy Lemon-Dill Sauce on Crispy Sweet Potato Rounds

Enjoy a sophisticated yet wholesome dish that artfully pairs velvety smoked salmon with perfectly poached eggs atop crispy, oven-baked sweet potato rounds, all elegantly finished with a vibrant lemon-dill Greek yogurt sauce. This dish delivers a harmonious balance of savory richness and fresh zest for any meal of the day.

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NUTRITION

408kcal
Protein
35.4g
Fat
14.7g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Smoked Salmon

2 large Eggs

1 medium Sweet Potato

2 tbsp Nonfat Greek Yogurt

1 tsp Fresh Dill

1 tsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F. Wash and slice the sweet potato into 1/4-inch rounds. Toss lightly with a sprinkle of salt and a drizzle of olive oil if desired, then spread them on a baking sheet.

  • 2

    Bake the sweet potato rounds for 20-25 minutes or until they turn crispy on the edges. Keep an eye to avoid overcooking.

  • 3

    While the rounds are baking, bring a pot of water to a gentle simmer and poach the eggs for about 3-4 minutes until the whites are set and yolks remain runny.

  • 4

    Arrange the crispy sweet potato rounds on a serving plate. Lay slices of smoked salmon over the rounds, then gently place a poached egg on top of each.

  • 5

    In a small bowl, mix together the nonfat Greek yogurt, lemon juice, and chopped fresh dill. Season with a pinch of salt and pepper.

  • 6

    Drizzle the creamy lemon-dill sauce over the assembled dish and serve immediately.

Smoked Salmon and Poached Eggs with Creamy Lemon-Dill Sauce on Crispy Sweet Potato Rounds

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

Smoked Salmon and Poached Eggs with Creamy Lemon-Dill Sauce on Crispy Sweet Potato Rounds

YOUR SOLIN GENERATED RECIPE

Smoked Salmon and Poached Eggs with Creamy Lemon-Dill Sauce on Crispy Sweet Potato Rounds

Enjoy a sophisticated yet wholesome dish that artfully pairs velvety smoked salmon with perfectly poached eggs atop crispy, oven-baked sweet potato rounds, all elegantly finished with a vibrant lemon-dill Greek yogurt sauce. This dish delivers a harmonious balance of savory richness and fresh zest for any meal of the day.

NUTRITION

408kcal
Protein
35.4g
Fat
14.7g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Smoked Salmon

2 large Eggs

1 medium Sweet Potato

2 tbsp Nonfat Greek Yogurt

1 tsp Fresh Dill

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F. Wash and slice the sweet potato into 1/4-inch rounds. Toss lightly with a sprinkle of salt and a drizzle of olive oil if desired, then spread them on a baking sheet.

  • 2

    Bake the sweet potato rounds for 20-25 minutes or until they turn crispy on the edges. Keep an eye to avoid overcooking.

  • 3

    While the rounds are baking, bring a pot of water to a gentle simmer and poach the eggs for about 3-4 minutes until the whites are set and yolks remain runny.

  • 4

    Arrange the crispy sweet potato rounds on a serving plate. Lay slices of smoked salmon over the rounds, then gently place a poached egg on top of each.

  • 5

    In a small bowl, mix together the nonfat Greek yogurt, lemon juice, and chopped fresh dill. Season with a pinch of salt and pepper.

  • 6

    Drizzle the creamy lemon-dill sauce over the assembled dish and serve immediately.