Wondering what to do with leftover salmon? This is a delicious and easy way to turn it into another weeknight-friendly, quick dinner. Don't forget to reserve some pasta water—its starch thickens the lemon-garlic pasta sauce and makes it silky-smooth.
8 ounces whole-wheat pasta
5 tablespoons extra-virgin olive oil
5 cloves garlic, chopped
1 teaspoon anchovy paste
¼ teaspoon crushed red pepper
Zest and juice of 1 lemon
1½ cups flaked cooked salmon
3 tablespoons chopped fresh parsley
¼ teaspoon salt
2 tablespoons whole-wheat breadcrumbs, toasted
Cook 8 ounces pasta according to package directions. Drain, reserving ½ cup cooking water.
Combine 5 tablespoons oil, garlic, 1 teaspoon anchovy paste, ¼ teaspoon crushed red pepper, lemon zest and lemon juice in a large skillet. Heat over medium-high heat until sizzling, about 3 minutes. Add the reserved water, the pasta, 1½ cups salmon, 3 tablespoons parsley and ¼ teaspoon salt. Cook, stirring, until the sauce coats the pasta, about 2 minutes. Serve topped with 2 tablespoons breadcrumbs.
