This fantastic pasta dish is packed with protein and flavour. The zesty kick to the salmon is what really gives this meal the extra oh la la!


  • 1pkt San Remo Angel Hair pasta

  • ½ cup extra virgin olive oil

  • 1tbspn finely grated lemon zest

  • ¼ cup lemon juice

  • ½ cup chopped dill

  • ¼ cup white vinegar

  • 300g smoked salmon

  • 4 large eggs

  • Salt & cracked black pepper

  • 100g shaved parmesan


  • 1.

    Cook pasta as per packet directions.

  • 2.

    In a pan heat olive oil and lemon zest, on a low heat, allow the lemon rind to infuse into oil for 2 to 3 minutes. Turn off heat and add lemon juice to pan and season.

  • 3.

    Once pasta has cooked, strain well, add to pan, toss pasta through oil and lemon.

  • 4.

    Add dill, place a lid on pan and set aside.

  • 5.

    In a small saucepan, fill 2/3 with water, add 1tbspn of salt and vinegar to water and place on medium heat.

  • 6.

    Bring water to the boil and turn down, so water should be just simmering, with small bubbles rising from the bottom to the top. Using a spoon, stir the water in one direction, creating a whirlpool effect.

  • 7.

    Crack egg and slide into the middle of whirlpool.

  • 8.

    Cook for 2 to 3 minutes for semi soft egg yolk. Use a slotted spoon to remove the egg and place onto a tray lined with paper towel.

  • 9.

    Repeat the same process for remaining eggs.

  • 10.

    Take pasta and tear the thin slices of salmon into the pasta.

  • 11.

    Evenly divide pasta between 4 serving bowls, place a poached egg on each bowl of pasta.

  • 12.

    To serve garnish with shaved parmesan and cracked pepper.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 284kj
  • Fat Total 19g
  • Saturated Fat 4g
  • Protein 10g
  • Carbohydrate 15g
  • Sugar 1g
  • Sodium 264mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serves: 4
Time: 10-15 minutes

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