Poached Eggs with Roasted Sweet Potato, Smoked Salmon, 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 Roasted Sweet Potato, Smoked Salmon, and Creamy Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Roasted Sweet Potato, Smoked Salmon, and Creamy Lemon-Dill Sauce

Savor the rich flavors of tender poached eggs paired with succulent smoked salmon, complemented by naturally sweet roasted sweet potato. A zesty, creamy lemon-dill sauce ties the dish together with freshness, making it a vibrant and balanced meal perfect for any time of day.

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NUTRITION

373kcal
Protein
34.2g
Fat
14g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

2 eggs (approx. 100g)

100g sweet potato

2.5 oz smoked salmon (approx. 70g)

1/4 cup nonfat Greek yogurt (60g)

1 tbsp fresh lemon juice

1 tbsp fresh dill, chopped

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Dice the sweet potato into 1/2-inch cubes, toss lightly with a pinch of salt and pepper, and spread evenly on a baking sheet.

  • 2

    Roast the sweet potato in the oven for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato roasts, bring a pot of water to a gentle simmer. Crack the eggs into small bowls and gently slide them into the simmering water, poaching for about 3-4 minutes until whites are set and yolks remain runny.

  • 4

    In a small bowl, mix the nonfat Greek yogurt, fresh lemon juice, and chopped dill to create the creamy lemon-dill sauce. Adjust salt and pepper to taste.

  • 5

    To plate, arrange the roasted sweet potato, gently place the poached eggs on top, and layer the smoked salmon around the eggs.

  • 6

    Drizzle the lemon-dill sauce over the top, finish with an extra sprinkle of dill if desired, and serve immediately.

Poached Eggs with Roasted Sweet Potato, Smoked Salmon, 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 Roasted Sweet Potato, Smoked Salmon, and Creamy Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Roasted Sweet Potato, Smoked Salmon, and Creamy Lemon-Dill Sauce

Savor the rich flavors of tender poached eggs paired with succulent smoked salmon, complemented by naturally sweet roasted sweet potato. A zesty, creamy lemon-dill sauce ties the dish together with freshness, making it a vibrant and balanced meal perfect for any time of day.

NUTRITION

373kcal
Protein
34.2g
Fat
14g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

2 eggs (approx. 100g)

100g sweet potato

2.5 oz smoked salmon (approx. 70g)

1/4 cup nonfat Greek yogurt (60g)

1 tbsp fresh lemon juice

1 tbsp fresh dill, chopped

Salt and pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Dice the sweet potato into 1/2-inch cubes, toss lightly with a pinch of salt and pepper, and spread evenly on a baking sheet.

  • 2

    Roast the sweet potato in the oven for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato roasts, bring a pot of water to a gentle simmer. Crack the eggs into small bowls and gently slide them into the simmering water, poaching for about 3-4 minutes until whites are set and yolks remain runny.

  • 4

    In a small bowl, mix the nonfat Greek yogurt, fresh lemon juice, and chopped dill to create the creamy lemon-dill sauce. Adjust salt and pepper to taste.

  • 5

    To plate, arrange the roasted sweet potato, gently place the poached eggs on top, and layer the smoked salmon around the eggs.

  • 6

    Drizzle the lemon-dill sauce over the top, finish with an extra sprinkle of dill if desired, and serve immediately.