Canned Salmon Pasta

Canned Salmon Pasta
Prep: 5 mins
Cook: 15 mins
Serves: 4
Difficulty: Beginner

This speedy pasta combines pantry staples like canned salmon, garlic and lemon for a bright and comforting dish. In just 20 minutes, you can create a restaurant-quality meal that's both budget-friendly and nutritious. The zesty lemon brightens the rich salmon while fresh parsley and garlic add aromatic depth, proving that simple ingredients can create extraordinary flavour when combined thoughtfully.

Ingredients

  • 12 oz pasta (such as linguine or penne)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 (14‑oz) can salmon, drained and flaked
  • 1 lemon, zested and juiced
  • 1/4 cup chopped fresh parsley
  • Salt and pepper, to taste
  • Grated Parmesan cheese, for serving

Instructions

  1. Cook the pasta in salted boiling water until al dente; reserve 1/2 cup of the pasta water and drain.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
  3. Add the flaked salmon, lemon zest and juice; cook for a minute until heated.
  4. Toss the cooked pasta into the skillet with the salmon mixture. Add a splash of reserved pasta water to loosen if needed.
  5. Season with salt and pepper, stir in the chopped parsley and top with grated Parmesan cheese before serving.

Equipment Needed

  • Large pot for boiling pasta (6-8 quart)
  • Large skillet (12-inch)
  • Colander for draining pasta
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Zester or grater for lemon

Tips & Variations

  • Boost the vegetables: Add a handful of spinach, frozen peas, cherry tomatoes, or asparagus to increase nutrition and add colour.
  • Pasta water is gold: Reserve pasta cooking water before draining. The starchy water helps create a silky sauce that clings to the pasta.
  • Quality matters: Choose wild-caught canned salmon for better flavour and higher omega-3 content. Pink salmon is budget-friendly; sockeye is richer.
  • Fresh vs. dried herbs: Fresh parsley is ideal, but dried Italian seasoning or basil work in a pinch. Use 1 teaspoon dried for every tablespoon fresh.
  • Creamy version: Stir in 1/4 cup heavy cream or Greek yogurt for a richer, creamier sauce.
  • Add heat: Include red pepper flakes, fresh chili, or a dash of hot sauce for a spicy kick.

Nutritional Information

Per serving (1/4 of recipe):

  • Calories: 445
  • Protein: 28g
  • Fat: 12g (Saturated: 2g)
  • Carbohydrates: 56g
  • Fiber: 3g
  • Omega-3 Fatty Acids: 1.6g
  • Sodium: 520mg
  • Sugar: 3g

An economical, protein-rich meal with omega-3 fatty acids from salmon. Canned salmon with bones provides an excellent source of calcium.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 3 days. The flavours intensify overnight, making leftovers even more delicious.

Freezer: Freeze in individual portions for up to 2 months. However, the pasta texture may be slightly softer after freezing.

Reheating: Reheat in a skillet over medium heat with a splash of olive oil or pasta water to restore moisture. Microwave for 2-3 minutes, stirring halfway through.

Meal prep: This dish is ideal for meal prep. Cook a double batch and pack into containers with a side salad for easy weeknight dinners.

Serving Suggestions

Pair your canned salmon pasta with:

  • Salads: Caesar salad, arugula salad with lemon vinaigrette, or Caprese salad
  • Bread: Garlic bread, focaccia, or crusty baguette for soaking up sauce
  • Vegetables: Roasted broccoli, sauteed green beans, or grilled zucchini
  • Wine: Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Chardonnay
  • Garnishes: Extra Parmesan, lemon wedges, fresh herbs, or toasted pine nuts

Recipe Notes

Drain but don't rinse: Drain the canned salmon well but don't rinse it. The natural oils and juices contain flavour and nutrients.

Bone benefits: The soft bones in canned salmon are edible and rich in calcium. Mash them in or remove based on preference.

Al dente perfection: Cook pasta until al dente (slightly firm to the bite). It will continue softening when tossed with the hot sauce.

Garlic timing: Don't overcook garlic or it will turn bitter. Saute just until fragrant, about 30 seconds to 1 minute.

Lemon balance: Start with half the lemon juice and zest, then adjust to taste. Some prefer more brightness, others less.

Pasta shape options: Long pastas like linguine or spaghetti work well, as do short shapes like penne, rigatoni, or farfalle.