Canned Salmon Pasta

This simple canned salmon with pasta is full of fresh, bright flavors while using kitchen staples. Loads with canned salmon, spinach, and peas, this is a quick and easy recipe you can whip up on a busy weeknight night or prepare for a tasty make-ahead lunch for the week. Ready in 30 minutes or less.

This is a simple yet flavorful pasta recipe that you will hit the spot. Made with inexpensive kitchen staples, this canned salmon with pasta is great for when you’re not in the mood to cook up something too complicated but still want a nutritious meal.

 

Why You’ll Love This Recipe

• It’s so easy to make! You just have to cook up the pasta and spinach, then combine all the ingredients together! It doesn’t require too much effort.
• Dinner can be ready on the table in 30 minutes or less! You don’t need to spend a ton of time to make a nutritious meal.
• It keeps well, so you can reheat it for lunch throughout the week.

Ingredients You’ll Need

• rigatoni – I use rigatoni pasta, but you can use any pasta you have on hand!
• oil — I use olive oil, but you can use any neutral oil.
• garlic — there’s no such thing as too much garlic! I pre-mince my garlic and freeze it so I can have minced garlic on hand 24/7.
• baby spinach — I prefer baby spinach over regular spinach as they’re more tender and sweeter.
• canned salmon — I use skinless, boneless canned salmon with no salt added. If you’re not too concerned about the texture, canned salmon with skin-on, bone-in is a great alternative as it has a higher nutrition value as the bones in canned salmon are soft and safe to eat.
• lemon — you’ll need some lemon zest and lemon juice.
• peas — I use frozen peas for convenience. Fresh or frozen, peas are a great source of vitamins and minerals.
• parmesan — I recommend freshly grated parmesan when you’re able to. It melts better and tastes better! I do not recommend the shelf-stabled powdered parmesan that is in a bottle.
• basil — I love fresh basil!
• salt & pepper

How to Make Canned Salmon with Pasta

• Heat a large skillet with a tablespoon of oil over medium heat. Add the garlic and saute for a minute or until fragrant.
• Add the baby spinach to the skillet and saute until wilted, for around 2 to 3 minutes. Season with a bit of salt and pepper, to taste.

• Meanwhile, bring a large pot of salted water to a boil. Cook the pasta under al dente, stirring occasion, according to package instructions. Drain when finished, making sure to reserve at least 1 cup of pasta water. My rigatoni takes 12 minutes to cook.
• Add the pasta, canned salmon (drained), lemon zest, lemon juice, parmesan, peas, half a cup of pasta water, and the last tablespoon of oil.

• Toss until well combined. Add more pasta water as needed. Finish with some basil before serving. Top with more parmesan, if desired.

Recipe Tips and Notes

• For some extra greens, I like to top my pasta with some microgreens.
• The pasta water helps create a silky smooth sauce that evenly coats the pasta.
• Other vegetables that would make for a great addition to the pasta are broccoli, cauliflower, onions, bell peppers, and mushrooms. You could also add in a chopped tomato, grape/cherry tomatoes, or even sundried tomatoes.
• Feel free to add more fresh basil and parmesan to the pasta at the end.
• If you’d like for this to be creamier, you can add a splash of heavy cream to the pasta.

Make Ahead Tips

• Meal prep: once cooled, store the pasta in an airtight container for up to 4 days in the fridge.
• Reheat: add a spoonful of water when reheating pasta with canned salmon leftovers in the microwave to keep the pasta from drying out.

More Pasta Recipes to Try

• Cottage Cheese Pasta Bake
• Gochujang Pasta
• One Pot Chicken, Broccoli, and Peas Pasta
• Instant Pot Beef and Pasta (Beefaroni)
• Taco Pasta
• Lemon Ricotta Pasta

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