Teriyaki Salmon over Pasta


1 tsp extra-virgin olive oil

6 medium mushrooms, sliced

1 whole Garlic clove, minced

1 tablespoon low-sodium soy sauce

1 teaspoon Minced fresh ginger

7 1/2 oz pink salmon, canned

8 oz pasta, cooked


In a large skillet, warm the oil over medium heat. Add the mushrooms and garlic and sauté until the mushrooms begin to soften. Add the soy sauce and ginger. Mix well. Raise heat to medium-high and cook for 3 more minutes.Mix in the salmon, adding more soy sauce to taste. Add the cooked pasta and stir well. Cook for 2 more minutes, stirring constantly. Serve hot.


Serves 4 

Prep Time: 10 minutes

Cook Time: 10 minutes

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