Indulge in the convenience of a delicious canned salmon pasta that boasts a creamy texture, a medley of veggies, and hassle-free preparation with precooked salmon. Made in a mere 15 minutes, this simple yet delicious tinned salmon pasta stands as a gluten-free family favorite.
This canned salmon recipe not only proves to be a cost-effective choice but also aligns seamlessly with your need for speed and delectable flavor. The use of canned salmon straight from the can expedite the process, transforming this into an effortlessly quick and satisfying salmon pasta recipe. Elevate your dinner game with this time-conscious, palate-pleasing solution that harmoniously combines nutrition, efficiency, and taste. For more salmon recipes, check out our popular Salmon Buddha Bowl, air fryer salmon patties, and Gluten Free Salmon Cakes.
Utilize the premium offerings found on your supermarket shelves to streamline your cooking process and whip up a wholesome meal in no time. In addition to trying out this salmon fettuccine recipe, you can also prepare our canned tuna pasta, making efficient use of high-quality ingredients readily available at your local grocery store.
Ready to get started on this creamy salmon alfredo? Gather the ingredients then follow the written instructions or printable recipe card. Enjoy!
Table of Contents
Ingredients
- 16 ounces gluten-free fettuccine noodles
- 3 tablespoon butter
- 1 teaspoon or 2 cloves minced garlic
- 12 ounce can fat-free evaporated milk ✅
- 1 cup shredded parmesan cheese ✅
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 15-ounce can sweet peas, drained
- 4-ounce canned mushrooms, pieces and stems, drained
- 5-ounce can of boneless skinless pink salmon ✅
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Make Pasta with Salmon
Prepare the Pasta:
Bring a large pot of water to a rolling boil. Once boiling, add the 12 ounces of gluten-free fettuccine noodles and cook according to the instructions on the box. Ensure they are al dente for the perfect texture.
Create the Sauce:
In a medium-sized baking skillet, melt 3 tablespoons of butter with minced garlic. Allow the garlic to infuse its flavor for about 1 minute, then introduce the 12-ounce can of fat-free evaporated milk. Bring the mixture to a gentle simmer. Gradually whisk in 1 cup of shredded parmesan cheese, 1/2 teaspoon of sea salt, and 1/4 teaspoon of ground pepper. Continue simmering until the pasta is ready, ensuring the sauce achieves a velvety consistency.
Incorporate Vegetables and Salmon:
Add a burst of color and nutrition by incorporating drained sweet peas (15-ounce can) and drained canned mushrooms (4 ounces) into the skillet. Toss these veggies with the cooked fettuccine. Next, gently stir in the canned boneless skinless pink salmon (2 cans of 5 ounces each), ensuring an even distribution of the savory salmon throughout the dish.
Serve:
Once everything is well combined and heated through, serve the salmon fettuccine immediately. For an extra touch of flavor and visual appeal, top each serving with fresh parmesan cheese and a sprinkle of parsley if desired.
Recipe Variations
- Use spaghetti squash or zucchini noodles in place of the fettuccini noodles
- Toss roasted cherry tomatoes and sauteed spinach into the pasta sauce
- Swap the canned salmon with canned tuna or chicken
- If time allows, opt to use baked or blackened salmon in place of canned
- Serve with a side of roasted broccoli, dinner rolls or brussels sprouts
- Serve topped with cracked black pepper along with the parmesan and parsley
Recipe Tips and Tricks
Fresh Herbs for Garnish: Elevate the visual appeal and flavor profile by garnishing your dish with fresh herbs such as chopped parsley, dill, or chives. The vibrant colors and aromatic notes will add a delightful touch.
Customize Vegetables: Feel free to personalize the vegetable mix. Spinach, cherry tomatoes, or asparagus tips are excellent additions that contribute both flavor and nutrition. Experiment with different combinations based on your preferences.
Experiment with Cheese: While the recipe calls for shredded parmesan, don’t hesitate to experiment with other cheeses like asiago, pecorino, or a blend of Italian cheeses. Each cheese brings its unique flavor to the dish.
Balance the Creaminess: Adjust the creaminess of the sauce to your liking by controlling the amount of evaporated milk. For a thicker sauce, reduce the milk slightly, or add more for a creamier consistency.
Add a Splash of Lemon: Brighten up the flavors by squeezing a bit of fresh lemon juice into the sauce just before serving. The citrusy notes will complement the richness of the salmon and cheese.
Toast the Garlic: Enhance the garlic’s flavor by lightly toasting it in the melted butter before adding the evaporated milk. This adds a nuanced, savory depth to the dish.
Frequently Asked Questions
Of course! Simply swap the canned mushrooms and peas with broccoli, asparagus, fresh sauteed mushrooms, carrots, sauteed spinach or any other desired vegetable.
If looking to add an extra boost of flavor or spice, consider sprinkling the pasta with red pepper flakes, cayenne pepper, Cajun seasoning or more garlic.
This is a recipe that is best served immediately. It’s also enjoyed cold or reheated in the microwave or stovetop. We do not recommend freezing.
Storage Instructions
For optimal storage, refrigerate any leftover salmon fettuccine promptly. Transfer the dish to airtight containers to maintain its freshness. Consume within 2-3 days for the best quality. When reheating, add a splash of milk or broth to revive the creaminess of the sauce. If you have additional components like fresh herbs or lemon, consider adding them just before serving to preserve their vibrancy. When properly stored and reheated, the flavors of the salmon fettuccine will remain delicious, making it a convenient and satisfying option for subsequent meals.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Look on the side or back of the pasta box to find how long to cook gluten-free fettucine noodles – it is typically 10-12 minutes in boiling water.
- Use a pair of tongs to toss the fettucine noodles with the creamy sauce.
- Use a helper to open the can of peas and mushrooms then carefully drain the liquid from the can into the sink or garbage. You do not want to add this liquid to the sauce.
More Canned Salmon Recipes
- Gluten-Free Salmon Cakes
- Salmon Patties
- Salmon Zuccini Linguini
- Salmon Cracker Spread
- Gluten-Free Salmon Croquettes
- Stove Top Salmon Casserole
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Canned Salmon Pasta Recipe
Ingredients
- 12 ounces gluten-free fettuccine noodles
- 3 tablespoon butter
- 2 cloves garlic, minced
- 12 ounce can fat-free evaporated milk ✅
- 1 cup shredded parmesan cheese ✅
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 15 ounce can sweet peas, drained
- 4 ounce canned mushrooms, pieces and stems, drained
- 2 (5) ounce cans boneless skinless pink salmon ✅
Instructions
- ⭐️Cook the pasta. In a large pot, bring water to a boil. Once water is boiling add fettuccine noodles and cook per box instructions.12 ounces gluten-free fettuccine noodles
- ⭐️Make the sauce. 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.12 ounce can fat-free evaporated milk, 1 cup shredded parmesan cheese, 3 tablespoon butter, 2 cloves garlic, minced, 1/2 teaspoon sea salt, 1/4 teaspoon ground pepper
- ⭐️Add the vegetables and salmon. Add mushrooms and peas, toss with fettuccine, then gently stir in salmon.15 ounce can sweet peas, drained, 4 ounce canned mushrooms, pieces and stems, drained, 2 (5) ounce cans boneless skinless pink salmon
- Serve. Serve immediately topped with fresh parmesan cheese and parsley if desired.
Video
Notes
- Swap the canned mushrooms and peas with broccoli, asparagus, fresh sauteed mushrooms, carrots or any other desired vegetable.
- If looking to add an extra boost of flavor or spice, consider sprinkling the pasta with red pepper flakes, cayenne pepper, Cajun seasoning or more garlic.
- It is not recommended to save leftovers in the fridge or freezer to reheat.
Nutrition
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Sue says
I absolutely love the canned salmon idea! My family loves Alfredo. I’m excited for this 15 minute version!
Heather says
Maybe use coconut milk instead of evaporated milk
lucy bailey says
This article was super informative and helpful! I just moved into my first apartment and trying to save money on food. Will definitely be buying more canned foods and certainly trying this recipe! Thanks so much.
Jodi Danen, RDN says
I’m so happy to hear that, Lucy! Canned food sometimes gets a bad rap, but if you know what you’re looking for, canned foods help save money and time. I’m a big fan. Congrats on your first apartment – that’s such an exciting time in life! 🙂
Ivy says
I didn’t have canned peas so I used defrosted frozen peas and it can out really well. In these challenging times I’m trying to shop as little as possible, which means buying more shelf stable foods and less fresh. This came up in a search for canned salmon pasta recipes and I will be making it again. Both my husband and I thought it was delicious.
Jodi Danen, RDN says
Hi Ivy! I’m so happy to hear you enjoyed the recipe. We, too, are certainly using more shelf-stable foods. I love that these recipes can be just as delicious as fresh alternatives. Thank you for sharing! If you get a chance, it would be great if you could leave a rating on the recipe. It helps me get more eyes on the recipe 🙂
Ivy says
Didn’t realize I hadn’t rated the recipe the first comment. Wonderful easy tasty recipe.
BJ says
What could I substitute for the evaporated milk. Only 2 of us & don’t want leftover.
Jodi Danen, RDN says
Hi there! Here are a few options. The swaps are untried, however, so I cannot guarantee the results. One option is that you can freeze any leftover evaporated milk in a ziplock bag for another baked good in the future. If that’s not of interest, you could try to simply swap with regular milk or you could also try cream cheese, sour cream, or even plain greek yogurt. I’d love to hear if you do try any of these and how it turns out! Thanks, and enjoy!
Linda says
HELP! For some reason that I don’t understand, my sauce curdled and went into clumps. ☹ I still ate it and it was still quite good. But can’t imagine how much better it would have been with a creamy sauce!
Jodi Danen, RDN says
I’m sorry to hear that Linda! I’m thinking maybe you brought the milk to a boil rather than just simmering. It may have curdled due to too high of heat. I’m glad you were able to enjoy the dish anyway!
Linda says
Yes, I think that must be it! Thank you! Will def try again and lower the heat!
Teresa says
My family really enjoyed this. However, we had quite a bit left. Why is it not recommended to refrigerate and reheat left overs? Also, we used canned Alfredo sauce because I didn’t have parm cheese.