Canned salmon dressed in lemon and dill is a weeknight staple that needs little more than pasta to become dinner. This version is fast and the sauce comes together while the pasta cooks, giving you something ready in under twenty minutes.

Serves 2. 18 minutes, 15 at the stove.

About 950 calories a serving, 59 g protein, 86 g carbohydrate, 41 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

You need 1 can, about 5 oz lemon dill salmon creations, lemon dill (Starkist), 6 oz pasta, as needed salt, to taste pepper, 2 tablespoons butter, 2 cloves garlic, 1 cup fresh or frozen peas, 1 lemon.

1. Bring a large pot of salted water to a boil and add 6 oz pasta, stirring to separate. Cook until al dente, about 8 to 10 minutes, then drain and return to the pot off heat.10 min
2. While the pasta cooks, mince 2 garlic cloves and grate the zest from 1 lemon, then cut the lemon in half for juice. Melt 2 tablespoons butter in a small skillet over medium heat, add the garlic, and cook until fragrant, about 1 minute.2 min
3. Stir 1 cup peas into the garlic butter and cook for 2 minutes. Add the salmon and its juices from the can, the lemon zest, and 2 tablespoons fresh lemon juice, stirring gently to combine without breaking up the salmon.3 min
4. Warm through for 1 minute, then pour the salmon and peas over the pasta and toss gently to coat. Taste and adjust salt and pepper, adding more lemon juice if needed. Serve at once.

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Note Swap fresh dill for the canned spices if you have it, adding 1 tablespoon near the end. Leftovers keep three days refrigerated and are best eaten cold or gently reheated. Serve with crusty bread and a simple green salad to stretch the meal.