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

Smoked Salmon with Poached Egg, Roe, & Asparagus

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.
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Author: The Peasant's Daughter

Ingredients

  • 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

Instructions

  •  Poach the desired amount of eggs. 1-2 poached eggs per person, per meal, is a safe amount.
  •  Coat your asparagus in olive oil or lard.
  •  Add a pinch of sea salt.
  •  If roasting: preheat your oven to 400°
  •  Assemble the asparagus on a baking sheet in a single layer and roast for 12-15 minutes or just until tender.
  •  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.
  •  Add a splash of balsamic vinegar for some nice acidity.
  • 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.

Notes

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.
Tried this recipe?Let us know how it was!