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Spaghetti with Poached Egg, Fresh Salmon and Baby Spinach

Spaghetti with Poached Egg, Fresh Salmon and Baby Spinach

Salmon Spaghetti_216218 1


  • 6 eggs
  • 400g wholemeal spaghetti
  • 300g fresh salmon, thinly sliced
  • 1 ½ cups baby spinach
  • 80ml extra virgin olive oil
  • 1 lemon, zest and juice
  • Pepper to taste
  • 1/4 cup parmesan shavings
  • A fresh avocado and pea salad, to serve




  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.
  5. Use the heat from the pasta and water will cook the salmon and spinach.
  6. Combine oil, lemon zest and juice, drizzle over the pasta, season with pepper.
  7. Place onto plates and top with the poached egg and some parmesan shavings.


Twist up this recipe for other times of the year by replacing the salmon with cooked chicken strips.

 Serve with: A fresh avocado and pea salad.

Nutritional Information

  • Serving size 202g
  • Energy 2240kJ 535kcal
  • Protein 27g
  • Total fat 27.6g
  • Saturated fat 5.9g
  • Carbs (total) 40.7g
  • Carbs (sugar) 0.3g
  • Sodium 167mg
  • Fibre 7.3g

All nutrition values are per serve.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people