Canned smoked salmon and its oil become the fast base for a weeknight dinner, paired with crisp garlic bread and a simple salad to balance the smoke. This is what you cook when there's nothing in the house and you need to eat in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 490 calories a serving, 27 g protein, 31 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your broiler to high or turn your oven to 450°F [232°C]. Brush 4 slices of bread on one side with 2 tablespoons of butter mixed with 2 minced cloves of garlic and a pinch of salt, then lay them butter side up on a baking sheet.
2. Slide the bread under the broiler or into the oven and toast until the edges brown and the top is golden, about 4 to 5 minutes; watch it so it does not char. While the bread toasts, put 2 big handfuls of salad greens into two bowls.5 min
3. Break the salmon from its can into large flakes into a small bowl, then stir in 2 tablespoons of the oil from the can, a few grinds of pepper, and salt to taste.
4. When the toast is done, divide it between two plates alongside the salad. Spoon the salmon and its oil over the toast or onto the plates, and serve right away with the greens as a side.

Note Swap the bread for crackers or skip it to make this even faster, or add a handful of white beans to stretch it. Leftovers keep in a sealed container in the fridge for one day; eat cold or warm gently. Serve with lemon wedges if you have them, or a sharp vinaigrette on the greens to cut the smoke.