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 a vibrant fusion of flavors in this dish featuring velvety poached eggs paired with tender roasted sweet potato, delicate smoked salmon, and a zesty, creamy lemon dill sauce. The harmonious blend of textures and bright accents makes every bite a delightful experience.

Try 7 days free, then $12.99 / mo.

NUTRITION

452kcal
Protein
35.7g
Fat
26g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 ounces smoked salmon

1/2 medium sweet potato

1 teaspoon olive oil

1/4 cup plain nonfat Greek yogurt

1 teaspoon lemon juice

1 tablespoon fresh dill, chopped

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the sweet potato into bite-sized pieces. Toss them with olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 3

    Roast the sweet potato in the oven for about 20 minutes or until tender and slightly crispy on the edges.

  • 4

    While the sweet potato roasts, bring a pot of water to a gentle simmer. Crack the eggs individually into a cup and gently slide each into the water to poach until the whites are set but the yolks remain runny, about 3-4 minutes.

  • 5

    In a small bowl, combine the Greek yogurt, lemon juice, chopped dill, a pinch of salt, and pepper to create the creamy lemon dill sauce.

  • 6

    To assemble, place the roasted sweet potato on a plate. Top with the freshly poached eggs and elegantly arrange the smoked salmon around. Drizzle the creamy lemon dill sauce over the eggs.

  • 7

    Finish with a gentle sprinkle of salt and pepper 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 a vibrant fusion of flavors in this dish featuring velvety poached eggs paired with tender roasted sweet potato, delicate smoked salmon, and a zesty, creamy lemon dill sauce. The harmonious blend of textures and bright accents makes every bite a delightful experience.

NUTRITION

452kcal
Protein
35.7g
Fat
26g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 ounces smoked salmon

1/2 medium sweet potato

1 teaspoon olive oil

1/4 cup plain nonfat Greek yogurt

1 teaspoon lemon juice

1 tablespoon fresh dill, chopped

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the sweet potato into bite-sized pieces. Toss them with olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 3

    Roast the sweet potato in the oven for about 20 minutes or until tender and slightly crispy on the edges.

  • 4

    While the sweet potato roasts, bring a pot of water to a gentle simmer. Crack the eggs individually into a cup and gently slide each into the water to poach until the whites are set but the yolks remain runny, about 3-4 minutes.

  • 5

    In a small bowl, combine the Greek yogurt, lemon juice, chopped dill, a pinch of salt, and pepper to create the creamy lemon dill sauce.

  • 6

    To assemble, place the roasted sweet potato on a plate. Top with the freshly poached eggs and elegantly arrange the smoked salmon around. Drizzle the creamy lemon dill sauce over the eggs.

  • 7

    Finish with a gentle sprinkle of salt and pepper if desired and serve immediately.