Canned salmon flavoured with garlic, black pepper, and olive oil becomes dinner in twenty minutes. Serve it warm over pasta or with toast and a sharp salad; the seasoning in the tin does most of the work.

Serves 2. 20 minutes, 15 at the stove.

About 970 calories a serving, 57 g protein, 91 g carbohydrate, 41 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and cook 8 ounces of pasta until tender, about ten minutes, while you mince 1 clove of garlic.10 min
2. Heat 2 tablespoons of butter in a large skillet over medium heat and cook the minced garlic until fragrant, under a minute.1 min
3. Add 4 ounces of torn greens to the skillet and stir until they wilt, about two minutes; season with salt and pepper.2 min
4. Open the tin of salmon and drain the excess oil if you prefer, then fold it into the greens along with its seasoning and warm through, about a minute.1 min
5. Drain the pasta and toss it with the salmon and greens, adding the juice of half a lemon and tasting for salt and pepper; divide between two bowls and serve with lemon wedges.

Note Swap the greens for drained canned white beans or a handful of capers if you prefer. Leftovers keep refrigerated for one day; serve cold or rewarmed gently. Offer crusty bread and extra lemon on the side.