Herbed Soft-Boiled Eggs and Smoked Salmon with Roasted Asparagus

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

Herbed Soft-Boiled Eggs and Smoked Salmon with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Herbed Soft-Boiled Eggs and Smoked Salmon with Roasted Asparagus

Tender asparagus roasted with olive oil served alongside protein-rich smoked salmon and soft-boiled eggs topped with a creamy, zesty herb yogurt sauce.

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NUTRITION

416kcal
Protein
48.3g
Fat
22.4g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

4 oz smoked salmon

0.25 cup nonfat Greek yogurt

1 cup asparagus

1 tsp olive oil

1 tbsp fresh dill

1 tbsp fresh chives

0.5 tsp lemon zest

1 tsp lemon juice

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, half the sea salt, and half the black pepper.

  • 3

    Roast the asparagus for 10-12 minutes until tender and slightly charred at the tips.

  • 4

    While the asparagus roasts, bring a small pot of water to a boil, then carefully lower the eggs into the water and simmer for 6.5 minutes for a soft-boiled yolk.

  • 5

    Immediately transfer the eggs to an ice bath for 2 minutes to stop the cooking, then peel and slice them in half.

  • 6

    In a small mixing bowl, whisk together the Greek yogurt, lemon juice, lemon zest, fresh dill, fresh chives, and the remaining salt and pepper.

  • 7

    Arrange the roasted asparagus on a plate, drape the smoked salmon over the spears, and place the halved eggs on top.

  • 8

    Spoon the creamy herb yogurt sauce over the eggs and salmon and serve immediately.

Herbed Soft-Boiled Eggs and Smoked Salmon with Roasted Asparagus

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

Herbed Soft-Boiled Eggs and Smoked Salmon with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Herbed Soft-Boiled Eggs and Smoked Salmon with Roasted Asparagus

Tender asparagus roasted with olive oil served alongside protein-rich smoked salmon and soft-boiled eggs topped with a creamy, zesty herb yogurt sauce.

NUTRITION

416kcal
Protein
48.3g
Fat
22.4g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

4 oz smoked salmon

0.25 cup nonfat Greek yogurt

1 cup asparagus

1 tsp olive oil

1 tbsp fresh dill

1 tbsp fresh chives

0.5 tsp lemon zest

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

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, half the sea salt, and half the black pepper.

  • 3

    Roast the asparagus for 10-12 minutes until tender and slightly charred at the tips.

  • 4

    While the asparagus roasts, bring a small pot of water to a boil, then carefully lower the eggs into the water and simmer for 6.5 minutes for a soft-boiled yolk.

  • 5

    Immediately transfer the eggs to an ice bath for 2 minutes to stop the cooking, then peel and slice them in half.

  • 6

    In a small mixing bowl, whisk together the Greek yogurt, lemon juice, lemon zest, fresh dill, fresh chives, and the remaining salt and pepper.

  • 7

    Arrange the roasted asparagus on a plate, drape the smoked salmon over the spears, and place the halved eggs on top.

  • 8

    Spoon the creamy herb yogurt sauce over the eggs and salmon and serve immediately.