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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


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.


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


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.


  • 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


  • 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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