Description
This quick and flavorful Canned Salmon Pasta recipe combines tender pasta with a savory garlic and lemon-infused salmon sauce, perfect for an easy weeknight meal. Using canned pink or sockeye salmon makes this dish both convenient and nutritious, enhanced by fresh parsley and a bright citrus zest.
Ingredients
Scale
Salmon Sauce
- 2 tablespoons olive oil
- 2 large cloves garlic, minced
- 1 (5 ounce) can salmon (pink or sockeye, boneless/skinless)
- 1 tablespoon lemon juice
- Zest of 1/2 lemon
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
Pasta
- 4 ounces uncooked pasta (spaghetti recommended)
Instructions
- Cook Pasta. Boil a large pot of salted water and cook the pasta al dente according to package instructions. While the pasta cooks, prepare the sauce ingredients.
- Sauté Garlic. As the pasta nears completion, heat olive oil in a small pan over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Add Salmon and Flavorings. Stir in the canned salmon, breaking it up gently with a fork. Optionally, include the juices from the can for more depth of flavor. Add lemon juice, lemon zest, and chopped parsley. Warm the mixture through on medium heat.
- Combine Pasta and Sauce. Once the pasta is cooked, reserve a couple of tablespoons of pasta water, then drain the pasta. Add the reserved pasta water to the salmon sauce to loosen it slightly, then toss the pasta into the pan to coat it evenly with the sauce. Season with salt and pepper to taste.
- Serve. Plate the pasta and, if desired, grate fresh Parmesan cheese over the top for an added layer of flavor before serving.
Notes
- Use pink or sockeye canned salmon based on your preference; sockeye tends to be richer in flavor.
- Reserving pasta water is key to creating a silky sauce that clings nicely to the noodles.
- For a dairy-free option, skip the Parmesan or substitute with nutritional yeast.
- Adjust garlic amount based on your taste preference.
