Angel hair pasta with salmon and poached eggs
Indulge in a gourmet delight with our Angel Hair Pasta with Salmon and Poached Eggs recipe. Featuring tender pasta, savory salmon, perfectly poached eggs, and a refreshing arugula salad, all enhanced by a zesty lemon olive oil dressing. This elegant dish is perfect for a fancy dinner or a special occasion. Ready in just 30 minutes!
Cook time 20 min
Prep time 10 min
Ingredients:
12 oz pasta2 tbsp vinegar
4 eggs
1/2 cup olive oil
1/4 cup lemon juice
2 tbsp lemon zest
12 oz salmon
4 cups arugula
Angel hair pasta with salmon and poached eggs is a delightful and elegant dish that combines tender pasta, flaky salmon, and perfectly poached eggs. The addition of arugula and a zesty lemon dressing adds freshness and a burst of flavor, making it a perfect meal for any occasion.
Instructions:
- Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to the package instructions until al dente. Once done, drain the pasta and set aside.
- While the pasta is cooking, season the salmon fillet with salt and pepper.
- Heat a tablespoon of olive oil in a non-stick skillet over medium-high heat.
- Cook the salmon for about 4-5 minutes on each side, or until it is cooked through and flakes easily with a fork.
- Remove the salmon from the skillet, let it cool slightly, and then flake it into bite-sized pieces. Set aside.
- In a small bowl, whisk together the remaining olive oil, lemon juice, and lemon zest. Season with a pinch of salt and pepper to taste.
- Fill a medium-sized saucepan with water and add the vinegar. Bring the water to a gentle simmer (not a rolling boil).
- Crack an egg into a small bowl. Create a gentle whirlpool in the simmering water using a spoon, then gently slide the egg into the water. Repeat this process for each egg, cooking them one at a time.
- Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny.
- Use a slotted spoon to carefully remove each poached egg and place them on a paper towel to drain any excess water.
- In a large mixing bowl, combine the cooked pasta, flaked salmon, and arugula. Pour the lemon dressing over the mixture and toss everything together gently until well combined.
- Divide the pasta mixture evenly among serving plates.
- Top each serving with a poached egg.
- Garnish with additional lemon zest or freshly cracked black pepper if desired.
- Serve immediately and enjoy your delicious Angel Hair Pasta with Salmon and Poached Eggs!
Tips:
- When cooking the pasta, be sure to salt the water generously for the best flavor.
- To ensure your eggs are perfectly poached, create a gentle whirlpool in the simmering water before adding the eggs.
- Avoid overcooking the salmon; it should be tender and slightly flaky but still moist inside.
- Toss the pasta with the olive oil and lemon juice immediately after draining to keep it from sticking together.
- For extra flavor, consider adding a sprinkle of fresh herbs, such as dill or parsley, on top of the finished dish.
This recipe for angel hair pasta with salmon and poached eggs results in a delicious, well-rounded meal that's sure to impress. The bright lemony dressing pairs beautifully with the rich salmon and the creamy poached eggs, creating a plate that's as pleasing to the eyes as it is to the palate.
Nutrition per serving
4 ServingsCalories 500kcal
Protein 36g
Carbohydrates 63g
Fiber 3.08g
Sugar 3.13g
Fat 40g
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