It’s mid-week, you’re tired, you haven’t been to the shop and you have no idea what to make for dinner. You want something low effort, using cupboard staples, and you want it to be a low cost, affordable meal. Sound familiar? 

Then this tinned salmon alfredo is just what you need. 

Good quality tinned salmon is a great thing to have in the cupboard for just this occasion. I always buy salmon in spring water and make sure it is SKINLESS and BONELESS. I have been fooled before, and bought one that had skin and bones. And what is in a tin of skin on, bones in salmon, looks like something from a horror movie. Just read the cans carefully. Salmon that is skinless and boneless is high quality and just perfect for salads, pastas, or even on their own as a high protein snack. 

Today we are using it in an alfredo pasta. Creamy, cheesy and garlicky. All the best bits of alfredo. 

This meal takes around 15-20 minutes to make and is a prefect mid-week meal. You cook the pasta as per packet directions. While the pasta is doing it’s thing, you make the sauce. Into a frypan goes cream, parmesan and herbs/spices, its cooked down until it’s your perfect consistency. The salmon is drained and then added to the sauce. A little lemon zest if you so desire, but that is completely optional. Then in goes the pasta. Toss, toss. Serve. It’s THAT easy.