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Tin Salmon & Citrus Pasta

With spring here, it’s time for quick, simple, and bright meals for any occasion. Here’s a zesty, herby, and accessible little dish that's perfect for lunch, dinner, dates, or feeding the entire family!

Tasty Team
75% would make again
Total Time

30 minutes

30 min

Prep Time

15 minutes

15 min

Cook Time

15 minutes

15 min

Tin Salmon & Citrus Pasta
Total Time

30 minutes

30 min

Prep Time

15 minutes

15 min

Cook Time

15 minutes

15 min

Ingredients

for 2 servings

  • 2 scallions, chopped
  • 2 garlic cloves, grated
  • ¼ teaspoon red chili flakes, or to taste
  • 4 tablespoons olive oil
  • 1 tablespoon capers
  • 2 ½ oz Boursin cheese of choice
  • 4 oz dry spaghetti
  • ½ cup dry white wine
  • 1 teaspoon whole-grain mustard
  • ½ lemon, zest and juice
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 (6-ounce) can salmon
  • ¼ cup fresh parsley, roughly chopped
  • ¼ cup fresh dill, roughly chopped

Nutrition Info

  • Calories 496
  • Fat 17g
  • Carbs 55g
  • Fiber 3g
  • Sugar 3g
  • Protein 22g

Estimated values based on one serving size.

Preparation

  1. In a large stainless steel pan, gently sweat the scallions, garlic, and chili flakes in olive oil over medium-low heat until softened.
  2. Toss in the capers and stir in the Boursin cheese until melted.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti in boiling water according to the package directions. Reserve 1 cup cooking water; drain spaghetti and set aside.
  4. Deglaze the cheese sauce with the white wine, increase heat to medium, and cook for 1 minute. Add the mustard, lemon zest and juice. Season with salt and pepper. Reduce heat to medium-low and gently simmer the sauce until reduced and slightly thickened.
  5. Add the cooked pasta to the sauce, along with some pasta water, a little at a time, until thickened to the desired consistency.
  6. Turn off heat and toss in the salmon, parsley, and dill.
  7. Enjoy!
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Tin Salmon & Citrus Pasta