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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant, protein-packed dish featuring perfectly poached eggs paired with tender roasted asparagus and silky smoked salmon, all drizzled with a creamy, zesty lemon-dill sauce. This dish delivers a balanced mix of flavors and textures to jump-start your day or serve as a nourishing meal any time.

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NUTRITION

239kcal
Protein
27.3g
Fat
11.5g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 large egg white

2 ounces smoked salmon

5 spears asparagus

1/4 cup nonfat Greek yogurt

1 tsp olive oil

1 tbsp lemon juice

1 tbsp fresh dill

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim the woody ends off the asparagus and place the spears on a baking sheet. Drizzle with 1 tsp of olive oil, season with a pinch of salt and pepper, and roast in the oven for 10-12 minutes until tender and slightly crisp.

  • 3

    While the asparagus roasts, fill a medium saucepan with water and bring it to a gentle simmer. Add a splash of vinegar if desired to help the eggs coagulate.

  • 4

    Carefully crack the 2 whole eggs and the egg white into separate small cups. Gently slide them into the simmering water one at a time and poach for about 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on a paper towel.

  • 5

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

  • 6

    To plate, arrange the roasted asparagus on a serving dish, lay the smoked salmon portions over or beside the asparagus, and place the poached eggs on top. Drizzle with the lemon-dill sauce, and garnish with extra dill or a squeeze of lemon if desired.

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant, protein-packed dish featuring perfectly poached eggs paired with tender roasted asparagus and silky smoked salmon, all drizzled with a creamy, zesty lemon-dill sauce. This dish delivers a balanced mix of flavors and textures to jump-start your day or serve as a nourishing meal any time.

NUTRITION

239kcal
Protein
27.3g
Fat
11.5g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 large egg white

2 ounces smoked salmon

5 spears asparagus

1/4 cup nonfat Greek yogurt

1 tsp olive oil

1 tbsp lemon juice

1 tbsp fresh dill

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim the woody ends off the asparagus and place the spears on a baking sheet. Drizzle with 1 tsp of olive oil, season with a pinch of salt and pepper, and roast in the oven for 10-12 minutes until tender and slightly crisp.

  • 3

    While the asparagus roasts, fill a medium saucepan with water and bring it to a gentle simmer. Add a splash of vinegar if desired to help the eggs coagulate.

  • 4

    Carefully crack the 2 whole eggs and the egg white into separate small cups. Gently slide them into the simmering water one at a time and poach for about 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on a paper towel.

  • 5

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

  • 6

    To plate, arrange the roasted asparagus on a serving dish, lay the smoked salmon portions over or beside the asparagus, and place the poached eggs on top. Drizzle with the lemon-dill sauce, and garnish with extra dill or a squeeze of lemon if desired.