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This healthy canned salmon pasta recipe is made with spinach, broccoli, and lemon. It’s such a quick and easy dinner option! Filled with protein, healthy fats, and lots of fiber-rich veggies.

Canned salmon pasta in a large pan.

Looking for an easy dinner idea that’s tasty and nutritious? This pasta with canned salmon ticks all those boxes!

As a dietitian, canned salmon is one of my favourite nutritious protein sources to keep in my pantry. It comes in handy for nights where you want to throw together something really quick. Plus, it’s often more affordable than fresh salmon (especially when it’s not in season).

While I served this recipe with broccoli and spinach, this canned salmon pasta is also great for using up any veggies you have – I’ve shared some recipe modification ideas for you below. Enjoy 🙂

Want more pasta recipe inspiration? Check out my roundup of 20+ easy, healthy pasta recipes for more ideas!

Canned salmon pasta in a white bowl.

Ingredients Needed

All you need to make this canned salmon pasta are 9 simple ingredients:

Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!

Recipe Modifications & Ingredient Swaps

  1. Feel free to swap or add other veggies to this dish! It’s a great way to use up whatever you have on hand. Some veggies that would work well: peas, arugula, kale, zucchini, carrots, asparagus, tomatoes, parsley, or onions/shallots.
  2. You can use any type of pasta you’d like here – it goes well with both long and short shapes!
  3. For a dairy-free version, simply omit the cheese or use a vegan alternative. You could also use a sprinkle of nutritional yeast instead.
  4. For a gluten-free version, simply use a certified gluten-free pasta.
  5. While it will taste a little different, you could do this with canned tuna if that’s what you prefer or have on hand.
Recipe ingredient flatlay.

Canned Salmon Nutrition Benefits

Canned salmon is a great source of:

  • complete, quality protein
  • heart-healthy omega-3s
  • vitamin D
  • calcium

Can You Eat Canned Salmon Bones?

Yes! To maximize the nutrition benefits, be sure to eat the bones – that’s where the vitamin D and calcium are stored. They’re super soft and mash up easily with a fork (you won’t even notice them – promise!)

Can You Reheat Canned Salmon?

Yes, definitely. This recipe can easily be reheated in the microwave or on the stovetop. If it gets a little try in the fridge, simply add an extra splash of olive oil.

Canned salmon pasta in a large pan.

More Canned Seafood Recipes

Did you give this Canned Salmon Pasta Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Canned Salmon Pasta With Spinach & Lemon

This healthy canned salmon pasta recipe is made with spinach, broccoli, and lemon. It's such a quick and easy dinner option! Filled with protein, healthy fats, and lots of fiber-rich veggies. 
Canned salmon pasta in a large pan.
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Ingredients

  • 112 grams pasta of choice (4 ounces)
  • 1/4 cup olive oil, divided
  • 4 large cloves garlic, minced
  • 2 cups broccoli, chopped
  • 2 cups baby spinach
  • 2 cans salmon, drained
  • 1 med-large lemon (juice + zest)
  • 1/2 cup parmesan (freshly grated, if possible)
  • 1/4 cup fresh basil, chopped

Instructions

  • Cook pasta according to package directions. Reserve 1/2 a cup of pasta water. Drain pasta and set aside when done.
  • Heat half of the olive oil on a large pan over medium heat. Sauté minced garlic for 1-2 minutes, until lightly browned.
  • Add broccoli to the pan and cook for 8-10 minutes, until lightly browned and tender. Stir occasionally.
  • Add spinach and canned salmon to the pan. Stir and cook until spinach wilts (about 2 minutes).
  • Then, stir in drained pasta, lemon juice, lemon zest, parmesan, remaining olive oil, and reserved pasta water. Season with salt and pepper. Cook together for about 2-3 minutes, stirring until heated through.
  • Serve pasta and top with chopped basil. Enjoy hot!

Notes

*LEFTOVERS: Leftovers will keep for about 3 days in an airtight container in the fridge. To reheat, simply warm them in the microwave or on the stovetop over low heat. If you find it’s dried out a bit, you can add an extra splash of olive oil!
RECIPE MODIFICATIONS:
  • Feel free to swap or add other veggies to this dish! It’s a great way to use up whatever you have on hand. Some veggies that would work well: peas, arugula, kale, zucchini, carrots, asparagus, tomatoes, parsley, or onions/shallots.
  • You can use any type of pasta you’d like here – it goes well with both long and short shapes!
  • For a dairy-free version, simply omit the cheese or use a vegan alternative. You could also use a sprinkle of nutritional yeast instead.
  • For a gluten-free version, simply use a certified gluten-free pasta.
  • While it will taste a little different, you could do this with canned tuna if that’s what you prefer or have on hand.

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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Pinterest graphic for a canned salmon pasta recipe.
This post may contain affiliate links. Please see my disclosure policy.