Name: Smoked Salmon and Roasted Asparagus with Poached Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz smoked salmon; 12 medium asparagus spears; 2 large eggs; 1 tsp olive oil; 0.25 cup plain Greek yogurt; 1 tsp fresh dill; 0.5 medium lemon; 0.25 tsp sea salt; 0.25 tsp black pepper

Smoked Salmon and Roasted Asparagus with Poached Eggs

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

YOUR SOLIN GENERATED RECIPE

Smoked Salmon and Roasted Asparagus with Poached Eggs

Oven-roasted asparagus spears paired with silky smoked salmon and soft-poached eggs for a nutrient-dense meal that feels incredibly indulgent.

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NUTRITION

Protein

47g

Fat

32g

Carbs

15.6g

SERVINGS

1 serving

INGREDIENTS

5 oz smoked salmon

12 medium asparagus spears

2 large eggs

1 tsp olive oil

0.25 cup plain Greek yogurt

1 tsp fresh dill

0.5 medium lemon

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Trim the woody ends off the asparagus spears and toss them on the baking sheet with olive oil, sea salt, and black pepper.
3
Roast the asparagus for 10 to 12 minutes until they are tender-crisp and vibrant green.
4
While the asparagus roasts, bring a small pot of water to a very gentle simmer and poach the eggs for approximately 3 minutes for a runny yolk.
5
In a small ramekin, whisk together the Greek yogurt, chopped fresh dill, and a squeeze of lemon juice to create a creamy sauce.
6
Arrange the roasted asparagus on a plate, drape the smoked salmon slices over the spears, and carefully place the poached eggs on top.
7
Finish with a dollop of the lemon-dill yogurt and an extra squeeze of lemon if desired.