A canned salmon pasta recipe that’s creamy, packed with veggies, and easy to make using precooked salmon. This simple delicious, tinned salmon pasta comes together in just 15 minutes! Gluten-free.
On nights when you’re driving one child to sports practice and the other across town to another, quick dinner ideas are much needed. Today, we’re going to show you how to make a nutrient-packed meal that’s ready in no time at all!
This canned salmon recipe is cost-effective, quick and delicious. Canned salmon is ready to eat right out of the can, speeding up this easy salmon pasta recipe. For more salmon recipes, check out our popular Salmon Buddha Bowl and Gluten Free Salmon Cakes.
Salmon Alfredo
This salmon and noodles recipe has just 10 ingredients, 4 of them being canned goods (canned salmon, mushrooms, peas, and evaporated milk).
Keeping canned foods on hand can help you get quick, nutrient-packed meals on the dinner table without worrying about having fresh veggies or meat going bad if you don’t keep to your meal plan schedule.
Better yet, canned foods help Americans reduce the number of perishable fruits and vegetables they purchase and then throw away. Most ingredients in this recipe are shelf-stable and won’t go bad any time soon, meaning this is a perfect recipe for a night when the ingredients in your fridge are dwindling.
By taking advantage of high-quality products available on your grocery store shelves, you can save a ton of time and are able to make a healthful meal very quickly. Along with this salmon fettucine recipe, you can create our favorite canned tuna pasta and air fryer salmon patties too!
Ready to get started on this creamy salmon pasta? Gather the ingredients then follow the written instructions or printable recipe card. Enjoy!
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
In a large pot, bring water to a boil. Once water is boiling add fettuccine noodles and cook per box instructions.
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.
Add the vegetables and salmon
Add mushrooms and peas, toss with fettuccine, then gently stir in salmon.
Serve
Serve immediately topped with fresh parmesan cheese and 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
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, and we do not recommend storing leftovers in the fridge or freezer to be reheated.
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
- Canned Salmon Salad
- 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.
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!