50+ Easy and Delicious Canned Salmon Lunch Recipes for Every Taste

Canned salmon is a pantry staple that offers both convenience and nutrition, making it a fantastic option for quick and healthy lunches.

Whether you’re looking to whip up a light salad, a hearty sandwich, or a comforting bowl of soup, canned salmon can be the perfect protein-packed ingredient to elevate your meal.

In this blog post, we’ve gathered over 50 unique and delicious canned salmon lunch recipes that will not only help you make the most of this versatile ingredient but also keep your lunches exciting and varied.

Whether you’re a busy professional, a student, or just someone looking to save time in the kitchen, these recipes are quick to prepare, nutritious, and incredibly satisfying.

From fresh and vibrant salads to savory hot dishes, you’ll find endless ways to enjoy canned salmon in your lunchtime repertoire.

50+ Easy and Delicious Canned Salmon Lunch Recipes for Every Taste

Canned salmon is a convenient, affordable, and healthy ingredient that can be used to create a variety of delicious lunches. By incorporating canned salmon into your meals, you’re adding a high-protein, omega-3-rich food that is easy to prepare and incredibly versatile.

From vibrant salads to creamy chowders and crispy fritters, the possibilities are endless. These 50+ canned salmon lunch recipes will not only save you time but also inspire you to get creative in the kitchen.

With just a can of salmon and a few simple ingredients, you can enjoy satisfying and flavorful lunches every day.

Whether you’re cooking for one or feeding the whole family, these recipes are guaranteed to impress and nourish.

Salmon and Avocado Toast

This healthy and satisfying lunch combines the rich flavor of canned salmon with the creamy texture of avocado, topped on crispy whole grain toast. It’s simple to make, yet packs a nutritious punch with healthy fats, protein, and fiber—perfect for a quick, heart-healthy meal.

Recipe:

• 1 can of salmon (drained and flaked)
• 1 ripe avocado
• 2 slices of whole-grain bread
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Toast the whole grain bread slices until crispy and golden brown.
2. While the bread is toasting, mash the ripe avocado in a small bowl, adding olive oil, lemon juice, salt, and pepper.
3. Flake the canned salmon and mix it into the mashed avocado, combining well.
4. Spread the avocado-salmon mixture evenly over the toasted bread.
5. Garnish with red pepper flakes for an added kick, if desired. Serve immediately.

Salmon and avocado toast offers a delightful blend of creamy avocado, hearty salmon, and a crunchy base. This dish is not only filling but also loaded with nutrients that promote heart health, brain function, and overall well-being. It’s an ideal lunch for anyone looking for a quick, wholesome, and satisfying meal.

Salmon Salad Lettuce Wraps

These fresh and light salmon salad lettuce wraps are a perfect alternative to heavier sandwiches. The combination of crunchy lettuce, creamy dressing, and flavorful canned salmon makes for a refreshing yet fulfilling lunch. Plus, the recipe is versatile, allowing for customization with your favorite toppings.

Recipe:

• 1 can of salmon (drained and flaked)
• 1/4 cup Greek yogurt
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp capers (optional)
• 1/4 red onion, finely chopped
• 1 celery stalk, finely diced
• 1 tbsp fresh dill (optional)
• 4 large lettuce leaves (such as Romaine or Butterhead)
• Salt and pepper to taste

Instructions:

1. In a mixing bowl, combine the canned salmon, Greek yogurt, Dijon mustard, lemon juice, red onion, celery, and capers (if using).
2. Stir everything together until well combined. Add salt, pepper, and fresh dill to taste.
3. Carefully wash and dry the lettuce leaves, then arrange them on a plate.
4. Spoon the salmon salad mixture onto the center of each lettuce leaf.
5. Fold the lettuce over the filling to create wraps. Serve immediately with extra lemon wedges on the side for added freshness.

Salmon salad lettuce wraps are the perfect solution for anyone craving a lighter, healthier lunch. Packed with protein, fiber, and probiotics from the Greek yogurt, these wraps are not only satisfying but also incredibly versatile. Customize them with your favorite ingredients like chopped cucumbers, olives, or even avocado for a little extra richness. A great option for those looking to eat clean without compromising on flavor.

Salmon and Veggie Quinoa Bowl

A vibrant and nutrient-dense lunch, this quinoa bowl combines protein-packed canned salmon with fiber-rich quinoa and fresh vegetables. The dish is bursting with color and flavor, offering a balanced combination of carbs, protein, and healthy fats. It’s ideal for meal prepping, ensuring you have a quick, wholesome lunch on hand all week.

Recipe:

• 1 can of salmon (drained and flaked)
• 1/2 cup quinoa (cooked)
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 1/4 cup red bell pepper, diced
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp lemon zest
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the quinoa according to the package instructions and set aside to cool.
2. In a large bowl, combine the cooked quinoa, canned salmon, cherry tomatoes, cucumber, and red bell pepper.
3. In a small bowl, whisk together olive oil, balsamic vinegar, lemon zest, salt, and pepper.
4. Drizzle the dressing over the quinoa and salmon mixture, tossing gently to combine.
5. Garnish with fresh parsley and serve immediately.

The salmon and veggie quinoa bowl is a vibrant, well-rounded meal that delivers both flavor and nutrition. With the wholesome quinoa providing a hearty base and the fresh veggies adding crunch and vitamins, this bowl is a perfect midday boost. It’s ideal for meal prep, ensuring a nutrient-rich, balanced lunch is always ready to enjoy. Whether you’re on the go or dining at home, this recipe offers both convenience and health benefits.

Creamy Salmon and Spinach Pasta

This creamy salmon and spinach pasta is a delightful, comforting lunch option that combines the richness of canned salmon with the earthy flavors of spinach in a creamy sauce. The dish is both satisfying and nutritious, making it an ideal meal when you want something indulgent yet wholesome.

Recipe:

• 1 can of salmon (drained and flaked)
• 2 cups fresh spinach
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 8 oz pasta (spaghetti or penne)
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Cook the pasta according to the package instructions, reserving 1/2 cup of pasta water before draining.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
3. Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
4. Stir in the canned salmon, heavy cream, and Parmesan cheese. Mix well and bring to a simmer, allowing the sauce to thicken slightly.
5. Toss the cooked pasta into the skillet with the creamy salmon mixture. If the sauce is too thick, add some of the reserved pasta water to loosen it up.
6. Season with salt and pepper to taste. Garnish with fresh basil or parsley before serving.

This creamy salmon and spinach pasta provides a comforting and hearty lunch that balances creamy textures with fresh flavors. The addition of spinach gives a nutritious boost, while the canned salmon offers a great source of protein and omega-3s. This recipe is perfect for when you need a quick, filling, and delicious meal. You can also swap the pasta for a whole-grain or gluten-free variety to suit your dietary preferences.

Salmon and Sweet Potato Hash

This salmon and sweet potato hash is a hearty and flavorful lunch that combines the natural sweetness of roasted sweet potatoes with the savory taste of canned salmon. It’s an excellent choice for a filling and nutritious meal, packed with protein, healthy fats, and a variety of vegetables.

Recipe:

• 1 can of salmon (drained and flaked)
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1/2 yellow onion, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish
• 1 egg (optional, for topping)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
3. While the sweet potatoes are roasting, heat the remaining olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, and cook for 5-7 minutes until softened.
4. Once the sweet potatoes are done, add them to the skillet with the onions and peppers. Stir in the canned salmon and cook for another 2-3 minutes until heated through.
5. If desired, fry an egg in a separate pan and top the hash with the egg for extra richness.
6. Garnish with fresh cilantro or parsley and serve immediately.

This salmon and sweet potato hash is a filling, nutritious lunch that combines the natural sweetness of roasted sweet potatoes with the heartiness of canned salmon. The addition of peppers and onions adds a touch of savory flavor, while the optional fried egg gives it an extra richness. It’s a balanced meal that’s full of healthy fats, protein, and fiber, making it an excellent choice for a satisfying and wholesome lunch.

Salmon and Chickpea Salad

A refreshing and protein-packed salad, this salmon and chickpea salad combines the savory taste of canned salmon with the hearty texture of chickpeas. Tossed with fresh vegetables and a tangy dressing, this salad is light yet filling and makes for a perfect lunch on a warm day or when you’re craving something nutritious.

Recipe:

• 1 can of salmon (drained and flaked)
• 1 can of chickpeas (drained and rinsed)
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey (optional)
• Salt and pepper to taste
• Fresh parsley or dill for garnish

Instructions:

1. In a large bowl, combine the canned salmon, chickpeas, cucumber, red onion, and cherry tomatoes.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh parsley or dill and serve immediately, or refrigerate for a few hours to let the flavors meld.

The salmon and chickpea salad is a light yet filling lunch, perfect for anyone looking for a protein-packed meal that’s both fresh and satisfying. The canned salmon adds a rich, savory flavor, while the chickpeas provide fiber and texture. This salad is versatile, so feel free to add extra vegetables or switch up the dressing to suit your taste. It’s ideal for meal prep, as it holds up well in the fridge and can be enjoyed over several days.

Salmon and Cucumber Sushi Rolls

For a fun and healthy lunch option, try these homemade salmon and cucumber sushi rolls. Using canned salmon as a filling, these rolls are easy to make and perfect for a light, protein-packed meal. The sushi is fresh, flavorful, and can be served with soy sauce and wasabi for extra kick.

Recipe:

• 1 can of salmon (drained and flaked)
• 1 cucumber, thinly sliced into strips
• 2 sheets of nori (seaweed)
• 1/2 cup sushi rice, cooked and cooled
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp salt
• Soy sauce and wasabi for serving

Instructions:

1. Cook the sushi rice according to the package instructions. Once cooked, stir in rice vinegar, sugar, and salt, then set aside to cool.
2. Place a sheet of nori on a bamboo sushi mat with the shiny side facing down. Spread a thin layer of the seasoned sushi rice over the nori, leaving a small border at the top.
3. Arrange a few slices of cucumber and a portion of canned salmon along the center of the rice.
4. Carefully roll the sushi using the bamboo mat, applying gentle pressure to form a tight roll.
5. Slice the roll into bite-sized pieces using a sharp knife.
6. Serve with soy sauce and wasabi on the side.

Salmon and cucumber sushi rolls are a fun and easy way to enjoy sushi at home. They’re light, nutritious, and offer a unique twist by using canned salmon as the filling. This recipe is perfect for those who love sushi but want a simple, homemade version that’s both satisfying and easy to prepare. You can even experiment with other fillings like avocado or pickled ginger for extra flavor. Whether for lunch or as a snack, these sushi rolls are sure to impress.

Salmon and Roasted Vegetable Buddha Bowl

A wholesome and vibrant meal, this salmon and roasted vegetable Buddha bowl is packed with nutrient-dense ingredients like roasted vegetables, quinoa, and canned salmon. The combination of flavors and textures, along with the customizable nature of the bowl, makes it a perfect lunch option for any day of the week.

Recipe:

• 1 can of salmon (drained and flaked)
• 1/2 cup quinoa (cooked)
• 1/2 cup broccoli florets
• 1/2 cup carrots, sliced
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp tahini
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the broccoli, carrots, and red onion with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
3. While the vegetables are roasting, cook the quinoa according to package instructions and set aside to cool.
4. In a small bowl, whisk together the tahini, lemon juice, salt, and pepper to make a simple dressing.
5. Assemble the Buddha bowl by layering quinoa, roasted vegetables, and canned salmon in a bowl.
6. Drizzle with the tahini dressing and garnish with fresh cilantro before serving.

The salmon and roasted vegetable Buddha bowl is a well-balanced, flavorful lunch option that brings together a variety of textures and tastes. With its combination of hearty quinoa, nutritious vegetables, and protein-packed canned salmon, it’s a filling and satisfying meal. The tahini dressing adds a creamy richness that brings all the components together. Perfect for meal prep or a wholesome lunch, this bowl is both nourishing and delicious.

Salmon and Egg Scramble

This easy and quick salmon and egg scramble is a savory, protein-packed lunch that comes together in minutes. The canned salmon adds flavor and richness, while the eggs provide a creamy texture. This dish is perfect for anyone looking for a filling meal that’s simple and satisfying.

Recipe:

• 1 can of salmon (drained and flaked)
• 3 large eggs
• 1 tbsp butter or olive oil
• 1/4 cup milk (optional, for creaminess)
• Salt and pepper to taste
• Fresh herbs (such as parsley or chives) for garnish

Instructions:

1. Heat the butter or olive oil in a non-stick skillet over medium heat.
2. In a bowl, whisk together the eggs, milk (if using), salt, and pepper.
3. Pour the egg mixture into the skillet and cook, stirring gently, until the eggs begin to set.
4. Add the flaked canned salmon to the eggs and continue cooking until the eggs are fully scrambled and cooked through.
5. Garnish with fresh herbs like parsley or chives for added flavor. Serve immediately.

The salmon and egg scramble is a quick, satisfying lunch that combines the rich flavor of canned salmon with creamy scrambled eggs. It’s a great way to incorporate more protein into your diet while enjoying a delicious and simple meal. This recipe is perfect for busy days when you want something hearty but don’t have much time to cook. You can also add vegetables like spinach, tomatoes, or bell peppers for an extra boost of nutrients.

Salmon and Avocado Toast

Salmon and avocado toast is a trendy and nutritious lunch option that combines the creaminess of avocado with the savory richness of canned salmon. This simple, yet satisfying meal is packed with healthy fats, protein, and fiber, making it a perfect choice for a quick and filling lunch.

Recipe:

• 1 can of salmon (drained and flaked)
• 1 ripe avocado, mashed
• 2 slices of whole-grain bread
• 1 tbsp lemon juice
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. Toast the slices of whole-grain bread until golden and crispy.
2. In a small bowl, mash the avocado with lemon juice, salt, and pepper.
3. Spread the mashed avocado evenly over the toasted bread.
4. Top with flaked canned salmon and sprinkle with red pepper flakes for a bit of spice.
5. Garnish with fresh dill or parsley and serve immediately.

Salmon and avocado toast is a quick, easy, and incredibly satisfying lunch. The combination of creamy avocado and savory salmon on whole-grain toast provides a balance of healthy fats, protein, and fiber that will keep you full and energized throughout the day. This recipe can also be easily customized by adding toppings such as cherry tomatoes, pickled onions, or a drizzle of olive oil for extra flavor. It’s a nutritious and delicious option that doesn’t require much time or effort.

Salmon and Corn Chowder

A comforting and hearty dish, this salmon and corn chowder is a twist on the classic chowder, using canned salmon for a rich, savory flavor. It’s packed with corn, potatoes, and vegetables, making it a filling and satisfying lunch that’s perfect for chilly days or whenever you need a warm, cozy meal.

Recipe:

• 1 can of salmon (drained and flaked)
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 medium potatoes, peeled and diced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 cups chicken or vegetable broth
• 1 cup milk or heavy cream
• 1 tbsp butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add the diced onion and garlic, sautéing until softened, about 5 minutes.
2. Add the diced potatoes, corn, and broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the potatoes are tender.
3. Stir in the milk or cream, and bring the mixture back to a simmer.
4. Add the canned salmon to the chowder and cook for an additional 3-5 minutes until heated through.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley and serve hot.

This salmon and corn chowder is a warm and satisfying lunch that combines the sweet flavors of corn with the savory richness of canned salmon. The potatoes and cream make it hearty, while the salmon adds a nice protein boost. It’s perfect for meal prep, as the flavors only get better the next day. This chowder is ideal for colder weather or when you’re in need of a comforting dish. It’s easy to make, filling, and packed with wholesome ingredients.

Salmon and Zucchini Fritters

These salmon and zucchini fritters are a delicious and healthy lunch option that combines the lightness of zucchini with the richness of canned salmon. They’re crispy on the outside, tender on the inside, and can be served with a simple dipping sauce for added flavor. These fritters are perfect for a quick and satisfying lunch.

Recipe:

• 1 can of salmon (drained and flaked)
• 1 medium zucchini, grated
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil (for frying)
• Lemon wedges (for serving)

Instructions:

1. Grate the zucchini and place it in a clean kitchen towel or cheesecloth to squeeze out excess moisture.
2. In a large bowl, combine the grated zucchini, canned salmon, breadcrumbs, Parmesan cheese, egg, garlic powder, salt, and pepper. Mix until everything is well combined.
3. Form the mixture into small patties, about 2-3 inches in diameter.
4. Heat olive oil in a large skillet over medium heat. Once hot, add the patties to the skillet and cook for 3-4 minutes per side, or until golden brown and crispy.
5. Remove the fritters from the skillet and place them on a paper towel-lined plate to drain excess oil.
6. Serve with lemon wedges on the side for a fresh burst of flavor.

Salmon and zucchini fritters are a fun and flavorful lunch option that’s easy to make and full of protein and vegetables. The zucchini adds moisture and lightness, while the canned salmon provides a savory depth of flavor. These fritters are crispy on the outside and tender on the inside, making them a satisfying meal on their own or as part of a larger lunch spread. They’re perfect for a light meal that’s both filling and delicious.

Salmon and Sweet Potato Salad

This salmon and sweet potato salad is a hearty, nutritious lunch that combines the richness of canned salmon with the sweetness of roasted sweet potatoes. With a tangy dressing and the crunch of fresh greens, it’s a satisfying and colorful meal that’s both filling and packed with nutrients.

Recipe:

• 1 can of salmon (drained and flaked)
• 1 large sweet potato, peeled and cubed
• 4 cups mixed greens (spinach, arugula, or kale)
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese (optional)
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed sweet potato with 1 tablespoon of olive oil, salt, and pepper. Spread it out in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
3. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, and remaining tablespoon of olive oil. Season with salt and pepper to taste.
4. In a large bowl, combine the mixed greens, roasted sweet potatoes, red onion, and flaked canned salmon.
5. Drizzle with the dressing and toss gently to combine.
6. Top with crumbled feta cheese if desired and serve immediately.

This salmon and sweet potato salad is a delightful combination of sweet, savory, and tangy flavors. The roasted sweet potatoes provide a natural sweetness that complements the savory salmon, while the balsamic dressing ties everything together with a hint of acidity. The addition of fresh greens and feta adds texture and richness, making this a well-rounded and satisfying lunch. It’s a great choice for a quick and healthy meal that’s also filling and packed with essential nutrients.

Salmon and Spinach Quesadillas

For a twist on traditional quesadillas, try these salmon and spinach quesadillas. Packed with flavor, these quesadillas are loaded with flaked canned salmon, fresh spinach, and melted cheese, all nestled between crispy tortillas. It’s a quick and easy lunch that’s perfect for when you want something warm and satisfying.

Recipe:

• 1 can of salmon (drained and flaked)
• 2 large flour tortillas
• 1 cup fresh spinach leaves
• 1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil or butter
• Salt and pepper to taste
• Sour cream and salsa for serving

Instructions:

1. Heat olive oil or butter in a skillet over medium heat.
2. Add the spinach leaves and sauté until wilted, about 2-3 minutes. Season with salt and pepper.
3. In a separate bowl, mix the flaked salmon with the sautéed spinach and red onion.
4. Place one tortilla in the skillet and sprinkle half of the shredded cheese on top. Add the salmon mixture, then top with the remaining cheese.
5. Place the second tortilla on top, pressing down gently.
6. Cook for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is melted.
7. Remove from the skillet and slice into wedges. Serve with sour cream and salsa.

Salmon and spinach quesadillas are a delicious and quick lunch option that combines the richness of canned salmon with the freshness of spinach and melted cheese. The crispy tortillas provide a satisfying crunch, while the filling is savory and comforting. This recipe is perfect for a lunch that’s both flavorful and easy to prepare. Whether you’re making it for yourself or serving it to others, these quesadillas are sure to be a hit.

Salmon and Cucumber Rice Paper Rolls

For a light and refreshing lunch, try these salmon and cucumber rice paper rolls. These rolls are filled with flaked canned salmon, fresh cucumber, and rice noodles, all wrapped up in delicate rice paper. Served with a simple dipping sauce, they’re a healthy and flavorful meal perfect for a light lunch.

Recipe:

• 1 can of salmon (drained and flaked)
• 1/2 cucumber, julienned
• 1/4 cup rice noodles, cooked
• 4 rice paper wrappers
• 1/4 cup fresh cilantro or mint leaves
• 1/4 cup hoisin sauce (for dipping)
• 1 tbsp soy sauce
• 1 tsp lime juice

Instructions:

1. Prepare the rice noodles according to package instructions and set aside to cool.
2. Fill a shallow bowl with warm water. Dip one rice paper wrapper into the water for a few seconds until softened, then lay it flat on a clean surface.
3. Place a small handful of rice noodles in the center of the rice paper. Add a few slices of cucumber, a few leaves of cilantro or mint, and a portion of the canned salmon.
4. Fold in the sides of the rice paper and then roll it up tightly to form a spring roll.
5. Repeat with the remaining ingredients to make 3-4 rolls.
6. In a small bowl, whisk together hoisin sauce, soy sauce, and lime juice for the dipping sauce.
7. Serve the rice paper rolls with the dipping sauce on the side.

Salmon and cucumber rice paper rolls are a light, healthy, and satisfying lunch option. The fresh flavors of cucumber and herbs complement the richness of the canned salmon, while the rice noodles add a bit of texture. These rolls are perfect for those looking for a refreshing meal that’s easy to assemble and full of flavor. Whether you’re eating them on the go or enjoying them at home, these rice paper rolls make a great lunch choice.

Note: More recipes are coming soon!