Today’s recipe is a super-simple recipe that can be prepared in just a few minutes. I know that several of my recipes can be a little complicated or have many steps, so I wanted to share an easy recipe with simple and fresh ingredients.

This smoked salmon salad is topped with a poached egg and a lemon-dill dressing. The runny yolk almost eliminates the need for a dressing, but I like the freshness of the dill and lemon juice with the smoked salmon.

The last time I was at the grocery store I found a beautiful blend of greens that I knew would be perfect for this salad. It was a mix of baby spinach, baby kale, and baby chard. If you can’t find a similar blend, it’s not a big deal. Spinach or arugula would work just fine.

Actually, anything leafy and green would work. Just pick your favorites!

I just love the little red stems on the baby chard.

Aren’t they just adorable?

Since this recipe requires very few ingredients, I think it’s important to pick the best ingredients you can find. For example, fresh lemon juice and a high-quality olive oil make a huge difference. I have a excellent bottle of extra virgin olive oil in the cupboard for raw preparations and a cheap bottle for anything that will be cooked. It’s one of the places in the kitchen that I am willing to splurge a little extra because it makes such a big difference.

Recipe Card

Smoked Salmon Salad With A Lemon-Dill Dressing

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Course: Salad

Prep Time: 10

Cook Time: 5

Servings: salads

Ingredients

▢ 2 eggs
▢ 4 cups baby chard, baby kale, baby spinach, or other greens
▢ 4 oz smoked salmon, thinly sliced
▢ salt and pepper, to taste

For the Dressing:

▢ 3 tablespoon olive oil
▢ 2 tablespoon fresh lemon juice
▢ 1½ tablespoon fresh dill, chopped
▢ salt and pepper, to taste

Instructions

First, prepare the dressing. In a medium bowl, combine the olive oil, fresh lemon juice, and dill with a whisk. Add salt and pepper, to taste. Set aside.
Fill a saucepan with a few inches of water and bring to a simmer over high heat. Once at a gentle simmer, lower the heat to keep the water from reaching a rolling boil.
Crack one egg into a small glass bowl, then gently lower the egg into the water. Repeat with the second egg, keeping some distance between them. Cook the eggs for about 4 minutes, until the whites are just set. Remove the eggs with a slotted spoon and place on a folded paper towel to drain.
Split the salad greens between two serving bowls and top each salad with half of the smoked salmon slices. Add one poached egg to each salad and season with salt and pepper, if desired. Drizzle a little lemon-dill dressing over the salads and serve immediately.