Ingredients
Scale
- 1 (14.75 oz) can wild-caught salmon
- 8 oz whole wheat pasta
- 2 tbsp olive oil
- 1 cup chopped seasonal vegetables (e.g., spinach, bell peppers)
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp fresh parsley or dill
Instructions
- Gather all ingredients to ensure an organized cooking process.
- Bring a pot of salted water to boil and cook the pasta until al dente, about 8-10 minutes.
- In a pan, heat olive oil over medium heat, add chopped vegetables, and sauté for about 5 minutes until tender.
- Drain the canned salmon and gently fold it into the sautéed vegetables, allowing it to warm through for about 3 minutes.
- Combine the cooked pasta with the salmon-vegetable mixture in a large bowl. Drizzle with lemon juice and sprinkle fresh herbs on top; mix well.
- Serve immediately with an extra drizzle of olive oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 50mg