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Linguine Pasta with Canned Salmon and Asparagus

Easy recipe, quick dinner, healthy.

Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author The Slightly Tipsy Cook



  • 2 7oz Cans of Live Ocean premium salmon fillets
  • 16 oz Linguine pasta
  • 1/3 Cup Fresh parsley coarsely chopped
  • 3 cloves Garlic finely minced
  • ¼ Cup Olive oil EVOO
  • ¾ Cup Vegetable broth (or chicken broth)
  • ¼ tsp Salt
  • ½ tsp Freshly ground pepper
  • ¼ tsp Cayenne pepper
  • Squeeze of fresh lemon



  1. Prepare pasta according to package directions, drain, reserving liquid, and set aside.
  2. While the pasta is cooking, saute garlic in the olive oil.  Be careful not to burn it.

  3. Add salmon, vegetable broth, parsley, salt, pepper, peas/asparagus and cayenne pepper to the garlic and olive oil pan.
  4. Cook over medium heat until heated through.

  5. Add pasta to salmon mixture in skillet, and toss to coat.

  6. If mixture is too dry, add some of the water reserved from cooking the pasta.

  7. Toss in parsley and serve with a salad and garlic bread.  Sprinkle with parmesan cheese.  Serve with a side salad.

Recipe Notes

NOTES: Substitute 16 oz of your favortie pasta such as bow ties (farfalle), shells, elbows, or angel hair spaghetti. You may also substitute 1 cup frozen peas, defrosted or spinach instead of the asparagus.