Smoked Salmon with Poached Egg, Roe, & Asparagus

smoked salmon with poached egg, salmon roe, asparagus and sauce

Smoked Salmon with Poached Egg, Roe, & Asparagus is a nutrient-dense and satiating breakfast, brunch, or anytime meal. A perfect meal-prep choice as every component can be made in advance and then assembled quickly.

  • Author: The Peasant's Daughter


  •  Wild Smoked salmon
  •  Poached eggs (1 or 2 per person)
  •  Roasted or grilled asparagus
  •  Basil pesto (or hollandaise)
  •  Olive oil (or lard)
  •  Sea salt and freshly cracked black pepper
  •  (Optional) wild Salmon Roe
  •  (Optional) Fresh dill
  •  Balsamic Vinegar


  1.  Poach the desired amount of eggs. 1-2 poached eggs per person, per meal, is a safe amount.
  2.  Coat your asparagus in olive oil or lard.
  3.  Add a pinch of sea salt.
  4.  If roasting: preheat your oven to 400°
  5.  Assemble the asparagus on a baking sheet in a single layer and roast for 12-15 minutes or just until tender.
  6.  If grilling: preheat your grill to med-high and grill the asparagus directly on the grates for 5-10 minutes, until they have some char.
  7.  Add a splash of balsamic vinegar for some nice acidity.
  8. Assemble your recipe: place 5-6 stalks of asparagus on a plate, top with the smoked salmon, 1-2 poached eggs, and the basil pesto or hollandaise sauce. Top with a teaspoon of salmon roe, fresh dill, and a crack of fresh black pepper to taste.


Hollandaise sauce cannot be made in advance if meal-prepping.

You can add minced fresh garlic or roasted garlic to the asparagus if desired.

Goat cheese is another nice topping.