Canned salmon does most of the work here, turning pasta into supper in twenty minutes. The flakes break into the sauce while you toast garlic, so you get a mild fish dish that tastes like you planned it all afternoon.

Serves 2. 25 minutes, 12 at the stove.

About 820 calories a serving, 52 g protein, 71 g carbohydrate, 36 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and add 6 oz of pasta, stirring once. While the water comes to a boil, mince 3 cloves of garlic and drain the salmon, reserving the liquid.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat and add the garlic, stirring until fragrant but not brown, about one minute.
3. Pour the reserved salmon liquid into the skillet, add the flaked salmon, and stir gently to combine. Let it warm through, stirring occasionally, while you finish the pasta.6 min
4. When the pasta is tender, reserve one cup of the cooking water, then drain and add the pasta to the skillet with the salmon. Toss with 1 tablespoon of butter, a squeeze of lemon juice, salt, and pepper, adding pasta water a little at a time until the sauce coats the noodles.
5. Divide into two bowls, tear over fresh parsley, and finish with a lemon wedge.

Note Swap butter for more olive oil if you prefer. Keep leftovers covered in the fridge for a day, then warm gently with a splash of water. Serve with a green salad or steamed greens on the side to stretch the meal.