Quick Canned Salmon Pasta with Zoodles


  • 80-100g whole grain pasta, dry
  • 2 Tbsp Olive oil
  • 4 shallots, halved and thinly sliced
  • 1 cup cherry tomatoes, halved
  • 3/4 tsp dried thyme
  • 2 pinches red chili flakes
  • 1 small-medium zucchini
  • 2 cloves garlic, minced or crushed
  • Juice of half a large lemon
  • 2 Tbsp capers (with 1 Tbsp of the brine)
  • 3 handfuls spinach
  • 1 x 213g can of salmon
  • Salt and black pepper, to taste
  • Feta or Parmesan cheese, for topping


  • cutting board and knife
  • medium pot, for cooking pasta
  • large saute pan
  • vegetable spiralizer
  • garlic press
  • wooden spoon or spatula
  • tongs
  • small bowl, for cheese

Prep time:




Cook time:


Recipe submitted by:

Melissa Baker

Recipe attribution:


  1. Cook pasta according to package directions in salted water. Drain and set aside.
  2. Meanwhile, heat olive oil in a large saute pan over medium heat. Add shallots, tomatoes, thyme, a few cranks of freshly ground black pepper and the chili flakes. Cook for 7-9 minutes, stirring often, until shallots are nicely browned and tomatoes are soft.
  3. While the shallots are cooking, use a vegetable spiralizer to make your zucchini into zoodles.
  4. Add garlic, lemon juice and zoodles to the tomato mixture, and cook for a few minutes more. Continue to stir frequently.
  5. Add capers (and brine), spinach, pasta and salmon. Break salmon apart with a fork and include 1 Tbsp of the canning liquid. Use tongs to combine sauce and pasta. Cook until the spinach is wilted and pasta is hot.
  6. Season with salt and pepper to taste. Serve topped with cheese.