A can of salmon packed in pesto is nearly dinner on its own, needing only pasta to become a quick, complete meal. The canned fish is tender and ready to eat, so you're mostly just heating and combining. Parmesan and a squeeze of lemon tie it all together.

Serves 2. 15 minutes, 12 at the stove.

About 740 calories a serving, 52 g protein, 68 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil, then add 6 oz pasta and cook until tender, about 10 minutes, stirring now and then.10 min
2. While the pasta cooks, open the can of salmon with garden pesto and empty it into a skillet over low heat. Warm gently for 2 minutes, breaking the salmon into large chunks with the back of a spoon and stirring to coat with the pesto.2 min
3. Drain the pasta, reserving 1/4 cup of the cooking water. Add the hot pasta to the skillet with the salmon and toss, adding 2 tablespoons of the pasta water to loosen the pesto and warm it through; use more water if needed.
4. Divide between two plates and finish with a squeeze of fresh lemon and a few grinds of pepper.

Note Swap pasta for rice if you prefer. Leftovers keep in an airtight container in the fridge for two days and reheat gently with a splash of water. Serve with a simple green salad or crusty bread to soak up the pesto.