Canned salmon in its own oil makes a quick sauce for pasta on a busy night. The fish flakes into tender pieces with just a gentle stir, while garlic and lemon brighten everything up without fuss.

Serves 2. 25 minutes, 12 at the stove.

About 2910 calories a serving, 258 g protein, 91 g carbohydrate, 161 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil, then add 8 ounces of pasta and cook until just tender, stirring once or twice. While the pasta cooks, mince 3 cloves garlic.12 min
2. Pour the salmon with its oil into a large skillet and set over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
3. When the pasta is done, scoop out 1 cup of cooking water, then drain the pasta and add it to the skillet. Toss gently to combine, adding splashes of pasta water until the sauce coats the noodles loosely.
4. Halve the lemon and squeeze 2 tablespoons of juice over the pasta, then taste and adjust salt and pepper. Divide between two bowls and serve at once.

Note Swap canned tuna for salmon if you prefer. Leftovers keep refrigerated for two days and can be eaten cold or gently reheated. Serve with a green salad or steamed greens alongside.