Canned Salmon Pasta is a quick, healthy, and tasty meal that can be prepared in less than 20 minutes.
Sometimes, you just need a dish you can throw together quickly at the end of a busy day; especially if it’s a meal that is healthy yet satisfying, inexpensive yet flavorful, and uses ingredients you likely have on hand. This salmon pasta recipe ticks all those boxes! Plus, if you’ve only got a can of tuna in the back of your pantry, it can be substituted in seamlessly.
You can’t go wrong with whatever type of noodle you choose for this pasta dish. Spaghetti, fettuccine, tagliatelle, and angel hair work well when making salmon pasta. You can also opt for fun shapes like farfalle, fusilli, rigatoni, and penne pasta.
Is Canned Salmon Pasta Healthy?
The salmon provides abundant lean protein, omega-3 fatty acids, and vitamin D. You can also enhance the nutritional value of the dish by adding canned and drained chickpeas, Great Northern beans, or white kidney beans which are all great sources of plant-based protein and fiber.
If you want to make this recipe gluten-free, substitute the pasta for your favorite gluten-free pasta, or remove the pasta entirely and swap in beans. I like making this with red lentil pasta for a colorful and tasty dish.
Why You Should ALWAYS Save a Cup of Pasta Water Before Draining
Always add salt to your pasta water when boiling. This seasons the pasta as it cooks, and the salted cooking water can also enhance the flavor of your dish without needing extra salt. Why add pasta water to your recipe? The starch in the water (released by the pasta) helps thicken the sauce and improves how well it coats the pasta and other ingredients.
When adding pasta water to your recipe, reserve a cup of liquid, but only add it to the sauce in spoonfuls until you reach the desired consistency. What else can you do with your leftover pasta water? Save some for reheating your pasta leftovers if they need moistening, or freeze some in ice cube trays to help thicken future sauces.
How to make ahead and store
This recipe for salmon pasta makes one large serving and is best eaten fresh. If making ahead, store in an airtight container for up to 4 days and reheat on low in a small pot. Stir occasionally and add a little water if the pasta seems dry. This is not a dish to freeze. I do not recommend making it ahead when using gluten-free pasta, as it can become mushy and fall apart when reheating.
Serving Suggestions
Pasta and bread will always go great together, but if you are trying to stick to a healthier diet, this Cauliflower Bread can be sliced, spread with garlic butter, and toasted for a low-carb treat.
This Balsamic Grilled Vegetable Salad can be made days in advance and enjoyed all week long with any dish; it goes great on the side of this salmon pasta. Or, if you’re craving comfort food, try the salmon pasta with this cheesy and gooey Baked Eggplant Parmesan.
Ingredients
- 4 ounces spaghetti or any pasta of choice
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1/2 a 14.75-ounce can salmon drained and flaked
- 1 tablespoon lemon juice
- Zest of 1/2 lemon
- 2 tablespoons fresh parsley chopped
- Salt and pepper to taste
Instructions
- Cook the pasta in a large pot of heavily salted boiling water according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water for later.
- While the pasta cooks, heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add the flaked salmon to the skillet along with lemon juice, lemon zest, and parsley. Stir to combine and heat through, about 2 to 3 minutes.
- Toss the cooked pasta with the salmon mixture in the skillet. Add a splash of pasta water and mix well, and keep adding the water a spoonful at a time until the pasta is no longer dry. Season with salt and pepper to taste.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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