A tin of salmon becomes dinner in twenty minutes with butter, lemon, and a hot pan. The fish is already cooked and needs only warming through to turn tender and moist. Serve it over rice or with toast to catch every drop of sauce.

Serves 2. 20 minutes, 15 at the stove.

About 1040 calories a serving, 50 g protein, 102 g carbohydrate, 47 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice in salted water and bring to a boil while you prepare the salmon. Drain the tin of salmon, discard the liquid, and transfer the fish to a small bowl; break it into large flakes with a fork and discard any bones you find.
2. Heat 1 tablespoon oil in a wide skillet over medium-high heat until shimmering. Add 2 minced garlic cloves and cook, stirring constantly, until fragrant, about 30 seconds. Add the salmon and cook without stirring for 2 minutes, letting it warm and beginning to brown at the edges.2 min
3. Stir the salmon gently and cook for another minute. Add 2 tablespoons butter and the juice of half a lemon, season with salt and pepper, and swirl until the butter melts and coats the fish, about 30 seconds more. Taste and adjust seasoning.1 min
4. Divide the cooked rice between two plates and top with the salmon and its pan sauce. Cut the remaining lemon half into wedges for squeezing over the fish.

Note Swap the rice for pasta or toast. Leftover salmon and sauce will keep in the refrigerator for two days; warm gently in a skillet with a splash of water. Serve with a simple green salad or steamed vegetables on the side.