A five-ingredient, weeknight pasta for when you want comfort and something vaguely responsible
There are nights when I want pasta, but I also want to feel like I’ve made a grown-up decision. Not a “boil pasta, drown in cream, regret later” decision — more of a “this feels nourishing, but I’d still happily eat it in my pyjamas” situation.
This lemon pepper salmon & spinach spaghetti lives right in that sweet spot.
It’s built around a humble tin of salmon (95g, lemon & pepper flavoured), a handful of baby spinach, good olive oil, garlic, and spaghetti. No sauce jar. No complicated prep. No sink full of dishes. Just a silky, light coating that clings to the pasta and lets the salmon do the talking.
It’s fast, it’s budget-friendly, and it feels far more put-together than the effort involved.
Perfect solo dinner energy. 🍝
Why This Recipe Works for One
- Single-serve by design – no awkward half tins or leftovers you forget about
- Pantry + fridge staples – nothing fancy or hard to find at Coles or Woolworths
- Light but satisfying – olive oil instead of cream, spinach instead of guilt
- Protein-forward – salmon does the heavy lifting
- Ready in under 15 minutes – faster than deciding what to order
Hero Nutrients (Because We Care… Just a Bit)
- Omega-3 fats (salmon): support heart health and help reduce inflammation
- Iron & folate (spinach): energy support and general “functioning adult” vibes
- Healthy fats (olive oil): helps with satiety and flavour without heaviness
- Garlic: immune support and maximum flavour for minimal effort
Lemon Pepper Salmon & Spinach Spaghetti
(Single Serve)
Ingredients
- 75–90g spaghetti (about a small handful) or Pasta of your choice (i.e. whatever is in the pantry)
- 1 tablespoon olive oil
- 1 clove garlic, finely sliced or minced
- 1–2 large handfuls baby spinach
- 1 × 95g tin salmon in lemon & pepper (drained)
- Salt, to taste (go easy — the salmon is already seasoned)
- Optional: cracked black pepper or chilli flakes
Method
- Cook the spaghetti
Bring a pot of well-salted water to the boil and cook spaghetti according to packet instructions until al dente.
Reserve about ¼ cup of pasta water, then drain. - Start the sauce base
While the pasta cooks, heat olive oil in a frying pan over low-to-medium heat.
Add garlic and gently cook for 30–60 seconds until fragrant (not browned — we want flavour, not bitterness). - Wilt the spinach
Add baby spinach to the pan and toss gently until just wilted. This will only take a minute. - Add the salmon
Flake the drained salmon into the pan. Stir gently to keep some texture — you’re warming it through, not breaking it down. - Bring it all together
Add the cooked spaghetti directly to the pan along with a splash of reserved pasta water.
Toss until the pasta is glossy and lightly coated. - Season and serve
Taste and season if needed. Finish with cracked pepper or chilli flakes if you like a bit of bite.
Serve immediately, preferably in a bowl that makes you feel like you’ve got your life together.
Helpful Tips (Plan4One Style)
- Too dry? Add another splash of pasta water — it helps emulsify the olive oil into a silky coating.
- Garlic lover? Use two cloves. We won’t tell.
- Extra lemon hit: A tiny squeeze of fresh lemon brightens everything if you’ve got one lying around.
Easy Swaps & Add-Ons
- No spinach? Use rocket or finely sliced silverbeet
- Different tin: Plain salmon, tuna, or mackerel all work
- More veg: Add zucchini ribbons or frozen peas
- Cheese moment: A light sprinkle of parmesan is optional but encouraged
Storage & Leftovers
This dish is best eaten fresh, but if needed:
- Store in an airtight container in the fridge for up to 24 hours
- Reheat gently with a splash of water or olive oil
- Avoid microwaving too long — salmon can dry out
Estimated Nutrition (Per Serve)
- Calories: ~480–520 kcal
- Protein: ~28–32g
- Carbohydrates: ~55g
- Fats: ~18–20g
- Fibre: ~5–6g
(Estimates only — depends on pasta quantity and olive oil generosity)
Perfect For…
- Solo weeknight dinners
- “I can’t be bothered but I still want real food” nights
- Pantry-raid meals that don’t feel sad
- Anyone trying to eat more fish without overthinking it
If you give this lemon pepper salmon spaghetti a go, let me know how you tweak it — extra garlic? chilli? sneaky parmesan?
And if you’re building a rotation of single-serve pasta recipes that actually feel good, this one deserves a permanent spot.
Save it. Share it. Cook it again next week.
