Angel hair pasta with salmon and poached eggs

Angel hair pasta with salmon and poached eggs

(3) Rate it

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Create this fresh, lemon-flavoured pasta dish for a weekend lunch, then top with a runny egg yolk for added richness.

Featured in
Egg recipes, Nutrition information


  • 400g dried angel hair spaghetti pasta
  • 2 tablespoons white vinegar
  • 4 eggs
  • 125ml (1/2 cup) extra virgin olive oil
  • 60ml (1/4 cup) fresh lemon juice
  • 1 tablespoon finely grated lemon rind
  • 300g smoked salmon slices, thinly sliced crossways
  • 80g baby rocket
  • Coarsely grated parmesan, to serve


  • Step 1
    Cook pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.
  • Step 2
    Meanwhile, bring a medium saucepan of water to the boil over medium-high heat. Add the vinegar. Reduce heat to medium-low. Crack 1 egg into a small bowl. Use a large spoon to stir the water to make a whirlpool. Carefully pour the egg into the centre of the whirlpool and poach for 4 minutes for a soft yolk or until cooked to your liking. Use a slotted spoon to transfer to a plate. Cover with foil to keep warm. Repeat with the remaining eggs.
  • Step 3
    Whisk the oil, lemon juice and lemon rind in a jug until combined. Season with salt and pepper.
  • Step 4
    Add oil mixture, salmon and rocket to the pasta. Toss to combine. Divide among serving plates. Top with eggs and parmesan. Season with pepper.

  • Low carb
  • Low sugar


  • 3310 kj


  • 39g

    Fat Total

  • 7g

    Saturated Fat

  • 4g


  • 37g


  • 253mg


  • 1039.25mg


  • 1g

    Carbs (sugar)

  • 71g

    Carbs (total)

All nutrition values are per serve
  • Author: Michelle Southan
  • Image credit: Ben Dearnley
  • Publication: Australian Good Taste



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