Spaghetti with Egg, Fresh Salmon and Baby Spinach

Eggs are a great source of protein, very versatile and economical. Try this zesty pasta dish packed with protein and omega-3 fatty acids.

Serves 6

Nutrition per serving

Energy 2120kJ | Protein 27.2g | Total fat 24.3g | Saturated fat 5.3g | Carbohydrates 41g | Dietary fibre 7.2g | Sodium 160mg


  • 6 eggs
  • 400g wholemeal spaghetti
  • 300g salmon fillets
  • 1.5 cups baby spinach leaves
  • 80ml extra virgin olive oil
  • 1 lemon
  • freshly ground black pepper
  • ¼ cup shaved parmesan cheese


Cook the spaghetti in a large pot of water.

Poach the eggs and set aside.

Thinly slice the fresh salmon and place salmon and spinach into a large bowl.

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.

Combine oil, lemon zest and juice, drizzle over the pasta, season with pepper.

Place on to plates and top with the poached egg and some parmesan shavings.

Recipe and image provided by Australian Eggs.

Dietitian’s note: One serving of Spaghetti with Poached Egg, Fresh Salmon and Baby Spinach is a source of vitamin A; a good source of protein, folate and iron; an excellent source of dietary fibre, and is low in sodium.

This recipe originally appeared on Diabetes Australia and is republished with permission.

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