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Creamy Lemon Salmon Pasta

This delicious easy dish can be made from easy pantry staples.

 1 can (14oz) salmon
 ½ cup lemon juice
 1 box (16oz) pasta
 4 cups broccoli, cooked
 1 tbsp oil (olive or canola)
 ¼ onion, diced
 2 cups unsweetened rice milk
 ¼ cup corn starch(optional if thicker sauce is desired)
 ¼ cup fresh parsley, chopped

Drain and rinse canned salmon. After rinsing, pour ¼ cup of lemon juice over the canned salmon and let sit for 5-10 minutes.


Cook pasta according to the package, drain and rinse with cold water.


Blanch broccoli. (Blanch technique -Drop broccoli in boiling water for 2 minutes, remove and chill in ice water.)


In a large skillet, heat oil over medium heat. Add onions and sauté until onions are translucent, about 3-5 minutes.


Add 2 cups of milk to the pan and bring to a boil. If a thicker sauce is desired, add 1 ½ cups milk to the pan and bring to a boil. Mix the remaining ½ cup rice milk with the cornstarch, to make a slurry. Whisk slurry into the skillet as the liquid is boiling.


Reduce the heat to simmer, add salmon and cook for 2 more minutes. Add pasta, broccoli and bring back up to simmer. Remove from heat, and sprinkle chopped parsley (optional) on top before serving.

Nutrition Facts

Serving Size 1.5 cup

Amount Per Serving
Calories 350
% Daily Value *
Sodium 250mg11%
Potassium 540mg16%
Total Carbohydrate 55g19%
Protein 20g40%

Phosphorus 46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.