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.
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!
Ingredients Needed
All you need to make this canned salmon pasta are 9 simple ingredients:
- pasta of choice
- canned salmon
- broccoli
- spinach
- lemon
- parmesan
- olive oil
- basil
- garlic
Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!
Recipe Modifications & Ingredient Swaps
- 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.
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.
More Canned Seafood Recipes
- Mediterranean Canned Mackerel Pasta
- Canned Salmon Potato Salad (No-Mayo)
- Canned Tuna Tomato Pasta Bake
- Canned Salmon Quinoa Burgers
- No-Mayo Tuna Salad
Did you give this Canned Salmon Pasta Recipe a try? Let me know by leaving a comment and recipe rating below!
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Get the Recipe: Canned Salmon Pasta With Spinach & Lemon
Ingredients
- Approx. 112 grams pasta of choice (4 ounces or enough for 2 people!)
- 1/4 cup olive oil, divided
- 4 large cloves garlic, minced
- 2 cups broccoli, chopped
- 2 cups baby spinach
- 2 cans salmon, drained (approx. 240 grams or 8 oz. total)
- 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
- 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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8 Comments on “Canned Salmon Pasta With Spinach & Lemon”
The fam gobbled this dinner up!
We used about 400g of penne pasta and used about 4-5 cups of spinach.
Thank you for the easy delicious dinner 🙂
I’m so happy to hear that your whole family enjoyed this one, Sara!! Thank you so much for taking the time to leave a review – it’s so very appreciated!
PS. if you ever need more easy, healthy pasta inspiration – I have a roundup of 30+ pasta recipes on my blog HERE 🙂
This dish turned out ok but I felt that the ratio was off. I would’ve preferred at least twice as much pasta for the amount of other ingredients. It seemed like the pasta was a garnish or something… barely there.
Hi Chelsea! Sorry to hear this wasn’t enough pasta for you. I used the standard recommended serving size for pasta, but you are ALWAYS welcome to use as much pasta as you desire to eat! I totally get it 🙂
Great recipe to use up things in the pantry. I used arugula per the suggested swap and also frozen green beans and a mix of short pastas. I really enjoyed the flavors.
Hi Alli! Thank you so much for taking the time to leave a review. It’s so appreciated. I’m so happy to hear that you enjoyed this one! Perfect for a pantry clean-out!! 🙂
I was just comparing recipes on the internet to add to my “repertoire” and I noticed that you did not specify what size canned salmon to use ? That said, I am looking forward to trying your recipe. Another query – your photo looks like you rough chopped the spinach – also wondering about that. Mahalo
Hi Leilani! Thanks so much for your question and bringing to my attention that I never mentioned the size of canned salmon! I’ve updated the recipe card accordingly.
All brands are a little different, but any of the standard smaller size cans will work! Aim for approximately 120 grams or 4 ounces per can, give or take a little bit is fine 🙂
I don’t chop the spinach actually! I just use baby spinach straight from the container or bag. I think what you see chopped is actually the fresh basil. I hope that helps!!