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!

Make a delicious one pot pasta, bake salmon at the same time, add it to the skillet and voilà - healthy, creamy salmon pasta with just a few fresh ingredients in 23 minutes.

Creamy Salmon Pasta

salmon fillets,

seasoning rub, Note 2 (or a bit more if needed)

broth (vegetable

milk,, Note 3

orzo (or other small pasta)

Parmesan cheese

pesto

salt and black pepper

Optional garnish: extra Parmesan, fresh parsley, lemon juice

HEAT OVEN or toaster oven to 425F/218C. Line a pan with parchment paper or aluminum foil sprayed with cooking spray.

COOK ORZO: In medium or large skillet (Note 7), bring 3 cups broth and 1 cup milk to a boil. Stir in orzo. Lower heat to medium-high heat or medium heat (liquids should be gently boiling). Stir, uncovered, for about 8-9 minutes or until orzo is al dente or however tender you like it. The orzo will still have lots of liquid in the pan - don&#39;t worry - it will thicken up. TIP: Stir occasionally so that orzo doesn&#39;t stick to pan.

BAKE SALMON: While orzo is cooking, season salmon generously with your preferred seasoning, Note 2. Place on prepared pan, skin side down if salmon has skin) and bake for 10-12 minutes until warm pink or just opaque inside. Don&#39;t overcook or it will be dry. The internal temperature with an instant read thermometer will read 125F-130F (52-54C). Temp will rise with resting. Tip: Rule of thumb is to cook salmon 10 minutes per 1 inch/2.5 cm thickness.

FINISH CREAMY PASTA: Lower heat on pasta to medium low. Add chopped spinach, Parmesan and pesto. Stir until well until combined and spinach is wilted and pasta sauce thickens, about 2-3 minutes. If too thick, add more broth to the consistency you prefer. If too thin, cook a bit longer or add more Parmesan (it will continue to thicken when sitting). Taste and add salt and pepper to taste. You can also add additional pesto and Parmesan if you like.

ASSEMBLE: Peel off skin of salmon if your salmon has skin. Break salmon into small pieces and place over pasta. Serve in skillet or divide onto plates or bowls with extra Parmesan on the side, a squeeze of lemon juice, lemon zest or a sprinkle of parsley. I like to sprinkle on a touch of sea salt too.

This Creamy Salmon Pasta Recipe is loaded with flavor. With perfectly roasted salmon and a creamy garlic sauce, this simple recipe will make you feel like a 5-star chef! 

Creamy Salmon Pasta Recipe

lbs Salmon ((you can use a whole salmon fillet

tsp Garlic Powder

tsp Onion Powder

tsp Smoked Paprika

tsp Herbs De Provence ((or Italian Seasoning))

Salt and Pepper ((to taste))

lb Pappardelle ((or Linguine))

tbsp Olive Oil

tbsps Salted Butter

Shallots

tsp Cajun Seasoning

Fresh Thyme ((stems removed))

Dry White Wine

tbsp All Purpose Flour

Heavy Cream

oz Cream Cheese ((cut into small cubes))

Parmesan Cheese ((preferably freshly grated))

Dijon Mustard

tbsp Parsley

If using a whole salmon fillet, cut into strips. If using pre cut salmon fillets, head to the next step.

Pat salmon dry with a paper towel and score the salmon with a sharp knife, making slits so that the seasonings can really get into the meat! Add a squeeze of lemon on top, then season with garlic powder, onion powder, smoked paprika, herbs de provence, and a sprinkle of salt and pepper. 1 1/2 lbs Salmon 1 tbsp Lemon Juice 1  tsp Garlic Powder 1  tsp Onion Powder 1/2 tsp Smoked Paprika  1 1/2 tsp Herbs De Provence Salt and Pepper

Add olive oil to a  large nonstick skillet over medium heat. Let the pan warm for 3-4 minutes, then place the salmon in the skillet skin side down. Cook for about 5 minutes, until the salmon looks opaque along the sides. Flip and continue to cook for an additional 4-5 minutes, until it&#39;s no longer translucent and releases easily from the pan and reaches an internal temperature of 145 degrees F. 2  tbsp Olive Oil

Remove the salmon from the pan and place onto a plate. Set aside.

Add butter to the skillet. Once melted, add diced shallots and cook for 5 minutes, until slightly softened, then add garlic, herbs de provence, cajun seasoning, and thyme. Continue to cook for 3 minutes, stirring constantly. Pour in the white wine and cook for 5 minutes. Use a wooden spoon to scrape the brown bits off the bottom of the pan, this adds tons of flavor to the sauce! Then add flour and whisk together until a thick paste forms, about 3 minutes. 2 tbsps Salted Butter 2 Shallots 6 cloves garlic, diced 2 tsp Herbs De Provence 1 tsp Cajun Seasoning  4 sprigs Fresh Thyme 1 cup Dry White Wine 2 tbsp All Purpose Flour

Reduce heat to low heat and add heavy cream and cream cheese and cook for about 7-10 minutes, until the cream cheese is fully melted and the sauce begins to thicken. Add parmesan cheese, dijon mustard, lemon juice, fresh parsley, and lemon zest. Stir together until everything is fully incorporated, then remove from heat. 2 cups Heavy Cream 4 oz Cream Cheese 1 1/2 cup Parmesan Cheese 1 tbsp Dijon Mustard 2 tbsp Lemon Juice 3 tbsp  Parsley 1 tsp lemon zest

Cook pasta as per package instructions. Reserve a little pasta water in case you want to loosen the sauce. Drain noodles add them to the garlic sauce. Toss around so that all noodles are coated. Add a little pasta water if you&#39;d like to thin the sauce, then add salmon to the pasta. Garnish with fresh parsley and grated parmesan. 1 lb Pappardelle

I actually made the original recipe (I would love to be emailed that version if possible). It was FANTASTIC! I am excited to try the new version as well.
I've made it a few times and it always gets rave reviews, and the leftovers!! It gets even better the next day! Love love love!

This was delicious and will make again.  

I would love to have the old recipe too.  I want to make that one as well  and see what my family prefers.

Enjoyed the recipe. I decreased the amounts to two servings and it was perfect with a side of green beans. Wonderful sauce that was a slightly spicy Alfredo. I forgot the zest, but it didn’t seem to matter. Thank you!

This has been my go to pasta recipe for years!

Thank you Britney!!! Appreciate your help and the delicious recipes :)

The flavors of this recipe are delicious. I gave four stars for the lack of creaminess of the sauce. If you like your pasta creamy, I would double the sauce portion of the recipe! I felt like the pasta was lacking a pit of sauce, especially after reheating. But overall, flavor is great and would cook again (with doubling).

I have had the pleasure of making several Salmon dishes in my lifetime, but I want to tell you this is a upscale restaurant dish. I would pay top dollar for it. What was really appealing was the simplicity of it all, not to mention it was not costly to make and it fed my whole family. The flavors cling to each other like a marriage made in heaven. Looking forward to more.

The salmon was excellent! The sauce could have used more seasoning and 1 lb of linguine was too much. I only used half of the pasta. I will make again, but add more seasoning. Thanks so much.

Delicious! I made it dairy free with unsweetened oat milk and DF parm/nutritional yeast - love love love this recipe.

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Easy Canned Salmon Pasta Recipe

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Top 9 salmon pasta recipe recipes from across the web

The most viewed salmon pasta recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Canned Salmon Pasta Recipe

Salmon gnocchi bake

Quick spring salmon pasta with lemo...

Salmon and pea tagliatelle

Healthy salmon pasta

Salmon Pasta

Lemony Chickpea Pasta with Salmon, ...

Creamy Salmon Pasta

Creamy Salmon Pasta Recipe

The most viewed salmon pasta recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine