Spaghetti with Poached Egg, Fresh Salmon and Baby Spinach

Eggs are a great source of protein and are very versatile! Try this zesty pasta dish packed with protein and omega 3 fatty acids.
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  • Serves 6
  • 8 Ingredients
  • 10 Minutes Prep
  • 20 Minutes Cook
  • Medium
Nutrition per serve
  • 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.

Dietitian Notes / Recipe Tips

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.

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Provider Acknowledgement

Recipe and image reproduced with permission from Australian Eggs. For more healthy lunchbox inspiration and ideas to get kids involved in the kitchen, visit

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