There are some meals that when I describe them to people they seem grossed out. One of them includes a meal I love, that I had a lot growing up, which includes a can of creamed chicken and a can of tuna.
I feel like this is one of those recipes. Stick with me here though, because it tastes amazing! I don’t love cooking fish, and I generally worry about cooking it correctly so I overcook it.
One way around that – also super budget-friendly – is to use things like canned salmon. This recipe does work with canned tuna as well.
I love the cauliflower gnocchi from Trader Joe’s. I’ve tossed it into pretty much everything I’ve tried to make in the last year. It helps make this feel creamy without dairy.
Here’s what I did:
- 1 cup cauliflower gnocchi
- Handful grape tomatoes chopped (I used heirloom)
- 1 – 2 tablespoons sun-dried tomatoes chopped
- 1 cup spinach
- 1/2 cup chopped peppers
- 1/2 cup cannellini beans drained
- 1 can of salmon drained
- 1/2 avocado
- Juice of half a lemon
- Lemon pepper seasoning
- Garlic salt
- Sea salt
This is an easy end of week recipe to toss in any veggies that are left in your fridge. While you’re cooking the gnocchi – well seasoned, toss the veggies in a pan to cook.
Peppers in first, then start adding tomatoes, and season well. Drain and toss in the gnocchi when it’s close to cooked, and add in the salmon and beans.
Add in the lemon juice and cook until any liquid is cooked down. Turn off the heat, add in the spinach and stir until it starts to wilt.
When everything is done and you’re ready to plate, add the avocado.
