salmon pasta recipe

An easy canned salmon pasta recipe that is deliciously creamy, packed with veggies, and easy to make using canned salmon.  This simple dinner recipe comes together in just 15 minutes!

Easy Canned Salmon Pasta Recipe

fettuccine noodles (prepared per package directions)

sweet peas (drained)

can fat-free evaporated milk

can boneless (skinless pink salmon)

mushrooms

parmesan cheese

butter

garlic

sea salt

ground pepper

In a large pot, bring water to a boil. Once water is boiling add fettuccine noodles and cook per box instructions.

While water is heating, in a medium-sized baking skillet, melt butter with garlic.

Cook for 1 minute, then add evaporated milk.  Bring to a simmer.

Whisk in cheese, salt, and pepper. Continue to simmer until pasta is done.

Add mushrooms and peas, toss with fettuccine, then gently stir in salmon.

Serve immediately topped with fresh parmesan cheese and parsley if desired.

There&#8217;s more than one way to use gnocchi – this easy recipe combines comforting gnocchi with salmon, cream cheese, chilli and lemon.

Salmon gnocchi bake

packet fresh gnocchi

washed,

packet soft cream cheese

tomato purée

½-1 tsp dried chilli flakes, to taste

lemon

parsley

salmon fillet,

Preheat the oven to 200°C/fan180°C/gas 6. Bring a pan of lightly salted water to the boil. Add the gnocchi and cook for 2-3 minutes, until cooked. (The gnocchi will float to the surface when they are ready.) Drain and reserve 250ml of the cooking water. Set aside.

Melt the butter in a wide, deep frying pan and gently fry the leek for 3-4 minutes, until soft. Stir in the cream cheese, tomato purée, chilli flakes, lemon zest, parsley and reserved water, until the cheese has melted and everything is combined. Adjust the seasoning.

Add the gnocchi and salmon to the frying pan and stir to coat. Spoon into a deep 1.2-litre ovenproof dish and bake in the oven for 15-20 minutes or until lightly golden on top. Serve immediately.

Twirl your fork around this delicious salmon pasta dish cooked in a herb and lemon-infused cream sauce.

Quick spring salmon pasta with lemon cream sauce

dried linguine pasta

asparagus, trimmed, cut into 4cm lengths

frozen broad beans, thawed, podded

sugar snap peas, trimmed, halved lengthways

snow peas, trimmed, halved lengthways

tbsp extra virgin olive oil

salmon

garlic cloves, crushed

tsp lemon rind

dry white wine

light cream

tbsp chopped fresh dill

lemon juice

Lemon

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Salmon, sweet shallots, double cream and peas – for a pop of colour – all go into this creamy salmon pasta recipe. Fresh parsley and mint lift the flavours to new levels. Love creamy salmon? Try our baked salmon in a creamy spinach sauce, you won&#8217;t regret it.

Salmon and pea tagliatelle

dried tagliatelle

piece skinless salmon fillet

fresh vegetable stock, hot

shallots, finely chopped

carton double cream

frozen peas

tbsp each chopped fresh flatleaf parsley and mint

Cook the pasta in a large saucepan of boiling salted water, according to the packet instructions or until al dente. Drain well and return to the saucepan.

Meanwhile, place the salmon in a large frying pan with a lid. Pour over the hot stock and cover. Poach over a medium-low heat for 5 minutes, turning halfway or until just cooked. Remove the salmon from the pan and strain the stock into a jug. Flake the salmon into large chunks.

Wipe the frying pan clean, put over a medium heat and add the butter. When melted, add the shallots and cook for 2-3 minutes, until beginning to soften. Pour in the strained stock and cream. Simmer for a few minutes, then add the peas and plenty of black pepper. Cook for 2-3 minutes, until the peas are tender and the sauce has thickened slightly.

Add the cream and pea mixture to the hot, cooked pasta, along with the parsley and mint. Toss together well to combine, then gently stir in the salmon. Divide between bowls and serve immediately.

Love salmon pasta and looking for healthy dinner inspo? Try our lighter recipe made with salmon, penne, veg and basil – it's fresh, tasty and packed with goodness

Healthy salmon pasta

penne

salmon steaks,

olive oil

tbsp pine nut

red pepper

mushroom

basil leaves

Cook the pasta following pack instructions, adding the salmon to the water 6 mins before the end of the cooking time.

Heat the oil in a pan, then cook the pine nuts until toasted. Add the pepper and fry until softened. Tip in the mushrooms and stir until they start to soften, then add a ladleful of the pasta water.

When the pasta is cooked, remove the salmon to a plate, then drain the pasta. Fork the salmon into flakes and add to the vegetables along with the pasta and the basil leaves. Season with pepper and lightly toss together before serving

Make our delicious salmon pasta with fresh or smoked salmon, a rich sauce, and fresh herbs. Perfect for a quick, satisfying meal! This is a creamy but light spring-summer salmon pasta recipe that’s sure to be on weekly rotation in your kitchen. This pasta dish uses everyday ingredients that you’ll easily have in the fridge. Enjoy.

Salmon Pasta

Garlic Clove

Asparagus

Dill

Skinless Salmon Fillet

Frozen Pea

Soft Cheese

Rigatoni

Extra Virgin Olive Oil

Salt

Black Pepper

Peel and finely chop the garlic. Remove the woody ends from the asparagus, then cut into 2cm thick pieces on the diagonal. Roughly chop the dill. Set aside.

Heat a splash of olive oil in a large, deep frying pan (which has a lid) over a medium-high heat. Season the salmon fillets well, then put into the pan. Cook for 2-3 minutes on each side until golden.

Meanwhile, get a large pan of salted water up to the boil, then cook the rigatoni following pack instructions.

Once the salmon is golden brown on each side, add the sliced garlic and fry for 30 seconds, moving it around so it doesn’t burn.

Tip in the asparagus and put a lid on the pan. Cook for 2-3 minutes, tossing everything around now and again.

Use two forks to flake the salmon into bite-sized pieces, then add the cream cheese. Zest in the lemon, then squeeze in the juice of ½. Add the frozen peas and season with a little salt and plenty of cracked black pepper.

Use a large slotted spoon to remove the pasta from the boiling water and straight into the salmon pan, tossing really well so the pasta gets coated in the sauce. Add in ¾ of the dill and toss really well. Check for seasoning, adding more lemon juice, if you like.

Divide between two plates and finish with the remaining dill, more cracked black pepper and a drizzle of olive oil.

Used ricotta for this and it was delicious- have also tried with a herbed soft cheese which was lovely too but a bit richer. Great speedy dish that feels really nourishing.

Loved it! I wasn’t sure what soft cheese was so used a couple of spoons of cream cheese, wasn’t too rich and everyone loved it.

Delicious and easily one of the prettiest dishes I’ve made from Mob!

what exactly is soft cheese? Is it cream cheese?

I didn't really like the recipe's flavour combination at all - the soft cheese combined with salmon was very rich. I also added some baby spinach to bulk out the greens and used 2 lemons to add more acidity.

Which pan do you put the asparagus in? and you add the frozen peas to the cooked salmon? 
I find these recipes really unclear.

This dish was a massive hit in my house! We all loved it, very tasty

Really delicious meal, made with broccoli instead of asparagus and added a bit more lemon than recipe said- loved it!

Fabulous 👌 easy to follow my 1st mob dinner

it was a quick meal. I used protein enhanced pasta and some tinned smoked mackerel in addition to some left over salmon that I hand on hand. my family really enjoyed it.

Really enjoyed making this very tasty and speedy

The best recipe so far! Used honey smoked Salmon instead. Beautiful ❤️.l

This Lemony Chickpea Pasta with Salmon, Broccoli, and Sun-dried Tomato is nourishing, protein-packed, filled with fiber, and is bursting with bright lemony flavor and lots of fresh basil! It makes the perfect, quick &amp; healthy weeknight meal. Leftovers are great for lunch too - even cold!

Lemony Chickpea Pasta with Salmon, Broccoli, and Sun-dried Tomato

salmon filet

extra virgin olive oil

juice of 1/2 a lemon

basil

oregano

salt

black pepper

chickpea pasta (I like Banza brand)

broccoli crowns,

garlic,

lemon juice (from about 2 large lemons)

sun-dried tomatoes

oil tomatoes

basil,

parmigiano reggiano,

salt and pepper,

Preheat oven to 400℉. Line a baking sheet with parchment and lay salmon on top. Drizzle with olive oil and sprinkle with lemon zest, lemon juice, dried basil, oregano, salt, and pepper. Use your fingertips to massage all of the lemon and herb goodness evenly onto the fish. Bake for 20-25 minutes, or until salmon is cooked to your liking, depending on how thick your filet is.

While salmon is cooking, bring a large pot of water  to boil for the pasta. Season the water liberally with salt. Cook the pasta according to package directions.

Meanwhile, heat olive oil in large skillet over medium heat. Add the garlic and sauté for 30 seconds to 1 minute, or until garlic is fragrant. Add the broccoli and season with salt and pepper. Cook for another 5-7 minutes, or until tender but still crisp and bright green. You may need to add a few tablespoons of water to help the broccoli steam and cook through, to avoid burning the garlic. Add the sun-dried tomatoes and lemon juice.

Add the pasta to the skillet, along with the oil from the sun-dried tomato jar. Flake the salmon into chunks, and add to the pasta. Stir in the fresh basil. Finish with the lemon zest, freshly grated parmigiano reggiano, extra basil, and stir gently to combine. Season to taste with additional salt and pepper, if needed. Serve!

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