A quick and nutritious dish that pairs tender salmon with zesty lemon, aromatic garlic, and fresh parsley. This light and flavorful pasta is perfect for busy weeknights or an elegant meal for one or two.

Ingredients

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
4 ounces uncooked pasta (spaghetti or your choice)

Instructions

Cook the Pasta
- Bring a large pot of salted water to a boil and cook pasta until al dente, following the package instructions. While the pasta cooks, prepare the other ingredients.
Make the Sauce
- In a small pan over medium heat, heat the olive oil. Add the minced garlic and cook for about 30 seconds, or until fragrant.
Prepare the Salmon Mixture
- Stir in the canned salmon, breaking it into flakes with a fork. If you like, include the juices from the can for extra flavor. Add the lemon juice, zest, and parsley, and let the mixture warm through.
Combine and Serve
- Reserve a couple of tablespoons of the pasta water before draining the pasta. Add the pasta water to the salmon sauce to create a silky consistency. Drain the pasta and toss it with the sauce until evenly coated.
- Season with salt and pepper to taste, and garnish with freshly grated parmesan, if desired. Serve immediately.

Why You’ll Love This Recipe

Quick and Easy: Ready in under 20 minutes, it’s ideal for weeknight dinners.
Healthy and Nutritious: Packed with omega-3s from salmon and vitamin C from lemon.
Minimal Ingredients: Uses pantry staples, making it accessible and affordable.

Tips

Use Fresh Ingredients: Fresh parsley and lemon zest elevate the dish’s flavor.
Don’t Overcook Garlic: Cook garlic gently to avoid a bitter taste.
Adjust Pasta Water: Use pasta water sparingly to achieve your preferred sauce consistency.

Variations and Substitutions

Protein Options: Swap canned salmon with cooked fresh salmon, tuna, or even shrimp.
Herbs: Substitute parsley with dill or basil for a different flavor profile.
Pasta Type: Use linguine, fettuccine, or even gluten-free pasta.
Extra Flavor: Add a pinch of red pepper flakes for a hint of heat or capers for brininess.

FAQs

Can I use fresh salmon instead of canned?
Yes, simply cook fresh salmon and flake it into the sauce before combining it with the pasta.

Can this recipe be made dairy-free?
Yes, just skip the parmesan cheese or use a dairy-free alternative.

How do I store leftovers?
Refrigerate in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of water or olive oil to loosen the sauce.

Serving

Serve with a fresh green salad or steamed asparagus for a balanced meal.
Pair with crusty bread to mop up the sauce.

Suggestions

Double the recipe for meal prep or family dinners.
Add a glass of crisp white wine like Sauvignon Blanc to complement the dish.
Sprinkle extra parsley and lemon zest on top for a fresh and vibrant finish.