Name: Gluten-Free Seeded Loaf with Smoked Salmon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 slices Gluten-free seeded bread; 5 oz Smoked salmon; 1 large Egg; 0.25 cup Plain Greek yogurt; 1 tbsp Fresh dill; 1 tbsp Capers; 0.25 cup Cucumber; 0.25 cup Red onion; 1 tsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Gluten-Free Seeded Loaf with Smoked Salmon

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

YOUR SOLIN GENERATED RECIPE

Gluten-Free Seeded Loaf with Smoked Salmon

Toasted gluten-free seeded bread topped with creamy Greek yogurt, savory smoked salmon, and a jammy boiled egg, finished with a bright squeeze of lemon.

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NUTRITION

Protein

44.9g

Fat

20.8g

Carbs

38.4g

SERVINGS

1 serving

INGREDIENTS

2 slices Gluten-free seeded bread

5 oz Smoked salmon

1 large Egg

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Capers

0.25 cup Cucumber

0.25 cup Red onion

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Bring a small pot of water to a boil and cook the egg for 7 minutes for a jammy yolk, then immediately transfer to an ice bath, peel, and slice.
2
Toast the gluten-free seeded bread slices until they are golden brown and firm to the touch.
3
In a small bowl, stir together the plain Greek yogurt, chopped fresh dill, and lemon juice until well combined.
4
Spread the yogurt mixture evenly across the surface of both toasted bread slices.
5
Layer the smoked salmon, thinly sliced cucumber, and red onion over the yogurt base.
6
Top the tartines with the sliced jammy egg and capers, then finish with a sprinkle of sea salt and black pepper.