Canned Salmon Recipes with Pasta | 15-Minute Meal
Ingredients
- 12 ounces medium shell pasta (or penne, cavatappi)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 cup sharp cheddar cheese, freshly grated
- 1/2 cup Parmesan cheese, freshly grated
- Two 6-ounce cans wild sockeye or coho salmon, drained
- 1 cup frozen peas
- 1/4 cup fresh dill, chopped
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt, plus more for pasta water
- 1/2 teaspoon freshly cracked black pepper
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Cook pasta in heavily salted boiling water for 2 minutes less than package directions. Reserve 1 cup of pasta water, then drain the pasta.
- In a large saucepan over medium heat, melt butter. Add garlic and cook for 30 seconds. Whisk in flour and cook for 1 minute to form a roux.
- Slowly whisk in the milk until smooth. Bring to a simmer and cook for 2-3 minutes until thickened.
- Remove from heat. Stir in the grated cheddar, Parmesan, Dijon mustard, salt, and pepper until the cheese is fully melted.
- Gently fold in the drained pasta, flaked salmon, frozen peas, fresh dill, and lemon juice. Add a splash of reserved pasta water if the mixture is too thick.
- Pour the mixture into the prepared baking dish.
- In a small bowl, toss panko with olive oil. Sprinkle evenly over the pasta.
- Bake for 15-20 minutes, until bubbly and the topping is golden brown. Let rest for 5 minutes before serving.
Notes
For the best results, use freshly grated cheese. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.