Easy Stovetop Canned Salmon with Egg Noodles
This absolutely tasty stovetop canned salmon with egg noodles is simply delicious and easy to make. And not to mention, super convenient.
Ingredients
- 16 oz egg noodles
- 7.5 oz can (or similar size) sockeye salmon - drained and any bones/skin removed **Break up into small chunks prior to adding it to the pan with the other ingredients**
- 1 cup *thawed* frozen peas or substitute a can of peas (drained)
- 1/2 tsp dill weed
- 1 tbsp capers (drained of any liquid)
- Freshly squeezed lemon juice from 1/2 a lemon If you absolutely have to use bottled lemon juice, use organic for a pure natural taste.
- 1/4 cup + 1 1/2 tbsp extra virgin olive oil
- 1/2 tsp or so of salt to taste
Instructions
- First things first: In a fairly large pot, boil the egg noodles in salted water for 9-10 minutes.After draining the noodles, return to the same pot.Add in the rest of the ingredients and combine together well. Taste and add in more salt/pepper as needed.Top the noodles with freshly chopped parsley and parmesan cheese before serving (highly recommend). Enjoy!