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

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

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

YOUR SOLIN GENERATED RECIPE

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

Savor the delicate flavors of smoked salmon paired with perfectly poached eggs atop a bed of tender roasted sweet potato, all accented by a tangy, creamy lemon-dill sauce. This dish balances rich umami notes with bright citrus and herbaceous accents for a satisfying, nutrient-packed meal.

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NUTRITION

348kcal
Protein
32.1g
Fat
14.1g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Smoked Salmon

2 large Eggs

1 cup cubed Sweet Potato

2 tbsp Nonfat Greek Yogurt

1 tbsp Lemon Juice

1 tbsp Fresh Dill, chopped

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cubed sweet potato with a small drizzle of olive oil (if desired), salt, and pepper, then spread evenly on a baking sheet.

  • 2

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

  • 3

    While the sweet potato is roasting, poach the eggs. Bring a pot of water to a gentle simmer, add a splash of vinegar, and carefully crack in the eggs one at a time. Poach for 3-4 minutes for a soft yolk, then remove with a slotted spoon.

  • 4

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

  • 5

    Assemble the dish by placing the roasted sweet potato on a plate. Lay the smoked salmon evenly over the sweet potatoes, then gently add the poached eggs on top.

  • 6

    Drizzle the creamy lemon-dill sauce over the eggs and salmon. Finish with an extra sprinkle of pepper or dill if desired, and serve immediately.

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

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

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

YOUR SOLIN GENERATED RECIPE

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

Savor the delicate flavors of smoked salmon paired with perfectly poached eggs atop a bed of tender roasted sweet potato, all accented by a tangy, creamy lemon-dill sauce. This dish balances rich umami notes with bright citrus and herbaceous accents for a satisfying, nutrient-packed meal.

NUTRITION

348kcal
Protein
32.1g
Fat
14.1g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Smoked Salmon

2 large Eggs

1 cup cubed Sweet Potato

2 tbsp Nonfat Greek Yogurt

1 tbsp Lemon Juice

1 tbsp Fresh Dill, chopped

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cubed sweet potato with a small drizzle of olive oil (if desired), salt, and pepper, then spread evenly on a baking sheet.

  • 2

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

  • 3

    While the sweet potato is roasting, poach the eggs. Bring a pot of water to a gentle simmer, add a splash of vinegar, and carefully crack in the eggs one at a time. Poach for 3-4 minutes for a soft yolk, then remove with a slotted spoon.

  • 4

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

  • 5

    Assemble the dish by placing the roasted sweet potato on a plate. Lay the smoked salmon evenly over the sweet potatoes, then gently add the poached eggs on top.

  • 6

    Drizzle the creamy lemon-dill sauce over the eggs and salmon. Finish with an extra sprinkle of pepper or dill if desired, and serve immediately.