“Mouthwatering German Paleo Brunch Platter with Jumbo Asparagus, Smoked Salmon, and Herbed Quinoa”
Discover this German-inspired Paleo Brunch Platter that combines tender jumbo asparagus, smoked salmon, and herbed quinoa for a delightful and visually stunning meal. Perfect for those following the Paleo diet or looking to add some variety to their brunch game.
Allergens
Fish (Salmon)
Ingredients
- 1 lb fresh jumbo asparagus, trimmed 8 oz wild
- caught smoked salmon, sliced 1 cup cooked quinoa 2 tablespoons olive oil 1 lemon, zested and juiced 1/4 cup fresh dill, chopped 1/4 cup fresh parsley, chopped Salt and pepper, to taste 4 large eggs
Instructions
- Preheat the oven to 400°F (205°C).
- Arrange the trimmed asparagus on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 12 15 minutes or until tender but still crisp.
- In a mixing bowl, combine cooked quinoa, lemon zest, lemon juice, dill, parsley, remaining olive oil, salt, and pepper. Toss to combine and set aside.
- Heat a non stick skillet over medium heat, and cook the eggs to your desired preference (over easy or sunny side up).
- To assemble the brunch platter, place a bed of herbed quinoa on each plate, top with roasted asparagus, sliced smoked salmon, and a perfectly cooked egg.
- Serve immediately and enjoy!
Chef’s Insight
This dish highlights the best of German flavors while being mindful of Paleo diet restrictions. It showcases the freshest seasonal produce and high-quality protein sources.
Notes
Ensure that all ingredients are of high quality to enhance the overall taste and presentation of the dish.