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.
Details
- 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
Ingredients
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
Method
- Cook the spaghetti in a large pot of water.
- Poach the eggs and set aside.
- 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 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 www.eggs.org.au
