This Canned Salmon with Pasta is a healthy, budget-friendly dinner with bold flavor. It combines tender salmon with perfectly cooked pasta and is topped with a simple lemon sauce. It's fresh, it's bold, and it's ready in less than 30 minutes.
Quick Look: Canned Salmon with Pasta
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍲 Serving: 4 Bowls
- ⚡ Calories: 574 calories per serving
- 🍂 Flavor Profile: fresh lemon mixed with a wonderful salmon and pasta finish
- 👌 Difficulty: Easy - a meal that can be made as simple or complex as you want
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I love a canned salmon recipe because it's packed with protein. It is also shelf-stable, making it easy to take on the go without the need for ice packs or a microwave. As a nutritionist, I think it is a perfect option for anyone who is looking to stay on track with their health goals. I have dozens of clients who use canned tuna and canned salmon to keep their meal prep easy and affordable.
If you like recipes with canned salmon and pasta, make sure to check out my Pasta with Pesto and Tuna. It is perfect for a busy weeknight option. Gluten Free Tuna Casserole is another great option when you’re in a pinch.
Don't forget dessert. This canned salmon pasta pairs perfectly with my Dairy Free Carrot Cake and my Chocolate Coffee Cookie Sandwiches. Gluten-Free Lemon Drizzle Cake is another great option for keeping a lemon theme throughout the meal.
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Why You'll Love This Recipe
- Simple Ingredients: I always prioritize whole foods for my diet. These ingredients are fresh and are likely already at home.
- Ready in Minutes: This meal can be on the table in less than 30 minutes. It also keeps dishes to a minimum to help save time after you are done eating.
- Use Any Pasta: I used gluten-free pasta for mine. You can use any shape you like. Spaghetti, farfalle, and fusilli are all good options.
Ingredients
See the recipe card at the end of the post for a full list of ingredients and their exact quantities.
- Canned Salmon: I used Safe Catch Wild Pacific Pink Salmon for this recipe. I like the brand because they test 100% of their fish for mercury ensuring the best quality fish. They also focus on sustainability and adhere to international food safety standards.
- Seasonings: I kept it simple in the recipe with just salt, black pepper, shallots, and a bit of garlic.
- Cheese: A mix of Parmesan cheese and heavy cream creates a simple and creamy sauce.
Flavor Variations
- Make it Dairy Free: A quick substitute of dairy free heavy cream, butter, and cheese is all you need to make this dish dairy allergy safe. This is well tested and simple to do!
- Add Vegetables: Broccoli, tomatoes, and spinach are two great veggies to put in this dish. I also love pasta with canned salmon and peas or a handful of spinach.
- Add Herbs: Fresh basil, dill, or parsley are always easy options. Capers are also nice and usually in the fridge door.
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"This one is perfect because I always got a can of salmon or tuna lying around in the cupboard. The lemon flavor was a nice touch with the cream too!"
- Franklin S.
How to Make Canned Salmon with Pasta Dish
Step 1. Start by cooking the pasta according to al dente instructions over medium heat. Then, drain the pasta and set aside. Now, drop the heat to medium-low heat. In a large pan or medium pot, add the olive oil, shallots, and minced garlic. Cook for about two minutes, then add the butter and allow it to melt. Once it’s melted, whisk in the flour. Then add in the canned salmon and seasonings.
Step 2. Next, add in the heavy cream, and allow it to start to bubble. Once it begins to bubble, add in the Parmesan cheese and stir into a creamy sauce.
Step 3. Once this is done, add in the lemon juice, lemon zest, and the cooked pasta. Mix well to combine. Serve and enjoy!
Expert Tips
- Serve Hot or Cold: This dish has a hearty feel when warm and offers a quick meal coming straight out of the fridge!
- Add Lemon Juice: A simple way to thin your sauce if it gets too thick. Add a little at a time to avoid watery sauce.
- Avoid Boiling: Never let your sauce boil. It should always be at a light simmer to prevent breaking.
Canned Salmon with Pasta FAQ's
You need to substitute 3 ingredients. Use Dairy Free Heavy Cream, Dairy Free Butter, and Dairy Free Parmesan Cheese. These will work in the same quantities as the original ingredients and taste just as good!
My best recommendation is to focus on the sauce. Make sure your sauce is creamy and loaded with fresh lemon and garlic flavor. This will pair nicely with the fatty parts of the fish to help give this recipe a wonderful mix of flavors.
Yes! You can make this recipe with regular pasta as long as you do not have a gluten allergy. All of my recipes are naturally gluten free but can be easily changed.
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📖 Recipe
Canned Salmon with Pasta
Video
Equipment
Ingredients
- 2 cans Safe Catch Wild Pacific Pink Salmon
- 1 tablespoon olive oil
- 2 tablespoon dry shallots or onions
- 1 tablespoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon dried parsley
- 2 tablespoon butter or vegan butter
- 1 ½ cup heavy cream or dairy free parmesan
- 2 tablespoon flour
- ½ cup parmesan cheese or dairy free parmesan
- Juice of 1 lemon
- 1 tablespoon Lemon zest
- Optional: fresh dill
Instructions
- Start by cooking the pasta to al dente instructions over medium heat. Then, strain the pasta water and set aside.
- Now, drop the heat to medium low heat. In a large pan or medium pot, add the olive oil, shallots, and minced garlic.
- Cook for about two minutes, then add the butter and allow it to melt. Once it’s melted, whisk in the flour.
- Now add in the canned salmon and seasonings.
- Next, add in the heavy cream, and allow it to start to bubble. Once it begins to bubble, add in the Parmesan cheese and stir into a creamy sauce.
- Once this is done, add in the lemon juice, lemon zest, and the cooked pasta. Mix well to combine. Serve and Enjoy!
Notes
- Immediately drain and rinse your pasta in cold water after it reaches al dente. This ensures the pasta stops cooking and won't be too mushy when added to the sauce.
- To make this a one-pan meal, add the uncooked pasta to the broth and cook until the pasta is al dente.
- I like using baby spinach. It wilts beautifully, and you don't have to tear it before adding to the pasta.
- Tinned salmon pasta leftovers can be stored in an airtight container in the fridge for 3 to 4 days. I do not recommend freezing this pasta.
- To reheat, microwave for 30 seconds at a time until desired temperature is reached.
Franklin F. says
This one is perfect because I always got a can of salmon or tuna lying around in the cupboard. The lemon flavor was a nice touch with the cream too!
Nicole Kendrick says
I love to hear that this recipe worked for you! I also love the burst of lemon!