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Roasted Asparagus Salad with Smoked Salmon and Poached Eggs

Roasted Asparagus Salad with Smoked Salmon and Poached Eggs

Asparagus Salad with Smoked Salmon and Poached Egg

Topped with a squeeze of lemon and fresh dill, this asparagus, salmon and poached egg salad is both delicious, visually stunning and packed with nutrients.

Even the lightest and most delicate of salads can be made to pack a protein punch with the help of the mighty egg. And in addition to the nutritional boost, a poached, fluffy white dome set atop roasted asparagus and smoked salmon adds an almost decadent vibe, as well as a luscious natural yolk-dressing when you cut into it. Asparagus, smoked salmon and egg is one of those ultra classic flavor combinations that never cease to be delicious – there’s just something about those three together that really works.

In our version of this classic ménage à trois, we gently roast the asparagus with olive oil, salt and pepper. The smoked salmon is thinly sliced. And the eggs are perfectly poached as the crown jewel of the arrangement. Delicious!


How to Make Roasted Asparagus Salad with Smoked Salmon and Poached Eggs


Prepare the Asparagus

  1. Preheat the Oven: Preheat your oven to 425°F (220°C).
  2. Season the Asparagus: Place the asparagus on a sheet pan. Drizzle with olive oil, then toss with salt and pepper.
  3. Roast the Asparagus: Roast in the preheated oven for about 12 minutes, or until tender.

Poach the Eggs

  1. Heat Water: Bring a pan of water to a boil. Add 1 teaspoon of vinegar (this helps the egg whites to coagulate).
  2. Crack the Eggs: Crack one egg into a small bowl.
  3. Create a Whirlpool: Stir the boiling water to form a gentle whirlpool.
  4. Poach the Egg: Gently slide the egg into the water. Cook for about 3-4 minutes, until the whites are set but the yolk is still runny.
  5. Remove and Dry: Remove the egg with a slotted spoon and dry on a paper towel. Season with salt and pepper.
  6. Repeat: Repeat the process with the second egg.

Assemble the Salad

  1. Arrange the Asparagus: Place the roasted asparagus on a serving plate.
  2. Add the Salmon: Top with the sliced smoked salmon.
  3. Add the Greens and Onion: Sprinkle the microgreens and sliced red onion over the top.
  4. Garnish: Add the chopped fresh dill.
  5. Drizzle and Squeeze: Drizzle with extra virgin olive oil and squeeze half a lemon over the salad.
  6. Top with Eggs: Place the warm poached eggs on top. Serve immediately.

Recipe Notes

  • Poaching Eggs: Adding vinegar to the boiling water helps the egg whites to set more quickly. Use fresh eggs for the best results.
  • Substitutes: If you can’t find microgreens, you can use baby spinach or arugula.
  • Salmon: For a different flavor, try using hot-smoked salmon instead of cold-smoked.
  • Serving Suggestions: This salad pairs well with a crusty piece of bread or a light soup.

 

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Asparagus Salad with Smoked Salmon and Poached Egg

Roasted Asparagus Salad with Smoked Salmon and Poached Eggs


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  • Author: Kalle Bergman
  • Total Time: 30 minutes
  • Yield: 2 Servings 1x

Description

Topped with a squeeze of lemon and fresh dill, this asparagus, salmon and poached egg salad is both delicious, visually stunning and packed with nutrients.


Ingredients

Units Scale
  • 1 bunch asparagus, ends peeled with vegetable peeler
  • 2 large free-range eggs
  • 1/4 cup sliced red onion
  • 1/2 cup microgreens (optional)
  • 1/2 cup sliced smoked salmon
  • 2 tablespoons chopped fresh dill
  • 1/2 lemon
  • Extra virgin olive oil to taste
  • Salt and pepper to taste

Instructions

Prepare the Asparagus

  1. Preheat the Oven: Preheat your oven to 425°F (220°C).
  2. Season the Asparagus: Place the asparagus on a sheet pan. Drizzle with olive oil, then toss with salt and pepper.
  3. Roast the Asparagus: Roast in the preheated oven for about 12 minutes, or until tender.

Poach the Eggs

  1. Heat Water: Bring a pan of water to a boil. Add 1 teaspoon of vinegar (this helps the egg whites to coagulate).
  2. Crack the Eggs: Crack one egg into a small bowl.
  3. Create a Whirlpool: Stir the boiling water to form a gentle whirlpool.
  4. Poach the Egg: Gently slide the egg into the water. Cook for about 3-4 minutes, until the whites are set but the yolk is still runny.
  5. Remove and Dry: Remove the egg with a slotted spoon and dry on a paper towel. Season with salt and pepper.
  6. Repeat: Repeat the process with the second egg.

Assemble the Salad

  1. Arrange the Asparagus: Place the roasted asparagus on a serving plate.
  2. Add the Salmon: Top with the sliced smoked salmon.
  3. Add the Greens and Onion: Sprinkle the microgreens and sliced red onion over the top.
  4. Garnish: Add the chopped fresh dill.
  5. Drizzle and Squeeze: Drizzle with extra virgin olive oil and squeeze half a lemon over the salad.
  6. Top with Eggs: Place the warm poached eggs on top. Serve immediately.

Notes

  • Poaching Eggs: Adding vinegar to the boiling water helps the egg whites to set more quickly. Use fresh eggs for the best results.
  • Substitutes: If you can’t find microgreens, you can use baby spinach or arugula.
  • Salmon: For a different flavor, try using hot-smoked salmon instead of cold-smoked.
  • Serving Suggestions: This salad pairs well with a crusty piece of bread or a light soup.
  • Prep Time: 15min
  • Cook Time: 15 min
  • Category: Main
  • Method: Poaching
  • Cuisine: American

Nutrition

  • Serving Size: 300g
  • Calories: 300
  • Sugar: 3g
  • Sodium: 720mg
  • Fat: 22g
  • Saturated Fat: 5g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 22g
  • Cholesterol: 190mg
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