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Spaghetti and salmon topped with a poached egg and fresh salmon on a green plate

Spaghetti with poached egg, fresh salmon and baby spinach

Eggs are a great source of protein and are very versatile! Try this zesty spaghetti dish is packed with protein and omega 3 fatty acids.


Serves: Serves 6

Number of ingredients: 8 Ingredients

To prep: 10 Minutes Prep

To cook: 20 Minutes Cook

Difficulty: Medium

Nutrition per serving

  • Energy : 2120kJ

  • Protein: 27.2g

  • Fat (total) : 24.3g

  • - Saturated Fat: 5.3g

  • Carbohydrate (total): 41g

  • Fibre: 7.2g

  • Sodium: 160mg


6 eggs

400g wholemeal spaghetti

300g fresh salmon, thinly sliced

1½ cups baby spinach

80 ml extra virgin olive oil

1 lemon, zest and juice

Pepper to taste

1/4 cup parmesan shavings


  1. Cook the spaghetti in a large pot of water.
  2. Poach the eggs and set aside.
  3. Place salmon and spinach into a large bowl.
  4. Once the pasta is cooked lift it out of the water into the bowl stirring carefully. Add a little of the pasta water to bring it all together. The heat from the pasta and water will cook the salmon and spinach.
  5. Combine oil, lemon zest and juice, drizzle over the pasta, season with pepper.
  6. Place onto plates and top with the poached egg and some parmesan shavings.