Description
A quick, creamy, and comforting pasta dish made with canned salmon, garlic, and rich cream sauce — perfect for busy weeknights.
Ingredients
Scale
- 250g pasta (spaghetti, penne, or your choice)
- 1 can (200g) pink salmon, drained
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 200ml heavy cream
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat.
- Add chopped onion and sauté until soft and translucent.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add drained canned salmon and break it apart gently with a spoon.
- Pour in the heavy cream and stir well to combine.
- Add lemon juice, salt, and pepper to taste.
- Simmer the sauce for 3–4 minutes until slightly thickened.
- Add cooked pasta and toss to coat evenly in the creamy salmon sauce.
- Sprinkle with grated Parmesan and chopped parsley before serving.
Notes
You can substitute canned tuna or cooked shrimp for a twist. For a lighter version, use milk instead of cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Western
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 3g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg
Keywords: salmon pasta, creamy pasta, canned salmon recipe, easy dinner