Lemon-Garlic Pasta with Salmon

Lemon-Garlic Pasta with Salmon

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From: EatingWell Magazine, November 2019

Wondering what to do with leftover salmon? This is a delicious and easy way to turn it into another weeknight-friendly, quick dinner. Don't forget to reserve some pasta water—its starch thickens the lemon-garlic pasta sauce and makes it silky-smooth.

Ingredients 4 servings

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  • 8 ounces whole-wheat pasta
  • 5 tablespoons extra-virgin olive oil
  • 5 cloves garlic, chopped
  • 1 teaspoon anchovy paste
  • ¼ teaspoon crushed red pepper
  • Zest and juice of 1 lemon
  • 1½ cups flaked cooked salmon (see Associated Recipes)
  • 3 tablespoons chopped fresh parsley
  • ¼ teaspoon salt
  • 2 tablespoons whole-wheat breadcrumbs, toasted


  • Prep

  • Ready In

  1. Cook pasta according to package directions. Drain, reserving ½ cup cooking water.
  2. Combine oil, garlic, anchovy paste, crushed red pepper, lemon zest and lemon juice in a large skillet. Heat over medium-high heat until sizzling, about 3 minutes. Add the reserved water, the pasta, salmon, parsley and salt. Cook, stirring, until the sauce coats the pasta, about 2 minutes. Serve topped with breadcrumbs.

Nutrition information

  • Serving size: 1⅓ cup
  • Per serving: 473 calories; 23 g fat(3 g sat); 6 g fiber; 49 g carbohydrates; 20 g protein; 59 mcg folate; 25 mg cholesterol; 4 g sugars; 1 g added sugars; 367 IU vitamin A; 16 mg vitamin C; 63 mg calcium; 3 mg iron; 395 mg sodium; 513 mg potassium
  • Nutrition Bonus: Vitamin C (27% daily value)
  • Carbohydrate Servings:
  • Exchanges: 3½ fat, 3 starch, 1½ lean protein

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