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Recipe Recipe

Poached salmon with grilled asparagus and poached eggs


Half a dozen asparagus spears topped with a poached egg sit on a bright yellow plate. The egg has been pierced so that the bright yellow yolk is visible, echoing the colour of the plate. In the background, browny-pink pieces of poached salmon can be seen.

Asparagus, eggs and salmon come together with savoury parmesan ad parsley in this fresh and warming dish.

With omega-3 fatty acids from the salmon, and antioxidants such as lutein, zeaxanthin and vitamin A from the eggs and asparagus, this meal will satisfy your eyes as well as your taste buds.

This recipe has been reproduced from The Macular Disease Foundation’s Macula Menu Cookbook, with kind permission.


4 spears asparagus, woody stalks trimmed
Olive oil
Sea salt and freshly ground black pepper
200 g poached salmon, flaked
2 soft poached eggs
25 g parmesan cheese, shaved
1/2 bunch parsley, leaves washed, picked and chopped


Step 1: Preheat oven to 180 degrees C.

Step 2: Lightly blanch the asparagus for 4 minutes. Drain and refresh in cold water.

Step 3: Preheat a griddle plate until smoking. Coat the asparagus in olive oil and a little salt and pepper and cook on griddle plate for 5 minutes. Place the salmon on a tray and reheat in the oven for 5 minutes or until warmed through.

Step 4: Arrange the asparagus on warmed plates and top with the salmon. Place the poached egg beside the salmon.

Step 5: Sprinkle the shaved parmesan over the egg, then sprinkle the chopped parsley over the entire dish and serve.

A healthy diet helps your eyes. Read more about eating for good eye health.

Date last reviewed: 2024-06-21 | Date for next review: 2026-06-21

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