This came together during one of those classic “there’s nothing to eat” moments where I was staring into the fridge like it owed me money. Half a pack of smoked salmon from Sunday brunch, a couple of spring onions, and those fresh lasagne sheets I impulse-bought because they were “on special” — we’ve all been there, right?
And somehow… magic. This dish tastes like you spent way more time (and cash) than you did. It’s silky and lemony, with a whisper of smoke from the salmon and a cheeky spoon of cottage cheese that brings it all together in a creamy way without being heavy. I finished it standing over the stove, genuinely proud of myself, and immediately messaged a friend: You need to make this tonight.
Why You’ll Love It
- Feels posh, but takes 10 minutes start to finish
- Uses up fresh pasta you forgot about in the fridge drawer
- Light, lemony, and not a heavy sauce in sight
- Smoked salmon + cottage cheese = dream team
- Only one pan (less mess = more joy)
- Surprisingly filling for something so quick
Ingredients
- 125g fresh lasagne sheets
- 2 spring onions
- 80g spinach
- 60g smoked salmon (2 slices)
- ½ a lemon
- 5g Parmesan cheese
- olive oil
- 1 tbsp cottage cheese
- extra virgin olive oil, optional
How to Make It
Turn pasta into ribbons:
Boil your kettle. Cut the lasagne sheets lengthways, then again into chunky ribbons — I used a wavy knife, but don’t stress if you’ve only got scissors or a butter knife. This is rustic food.
Start the flavour base:
Finely chop the spring onions, spinach, and half the salmon. Zest your lemon and grate the Parmesan (separately). Throw the veg and zest into a hot pan with a little olive oil.
Build the magic:
Scatter your pasta strips right over the pan, then pour in about 250ml of boiling water from the kettle — just enough to cover. Let it simmer away for 4 minutes. Stir it now and then. It’s supposed to look a bit loose at first.
Creamy, silky finish:
Once the water’s mostly absorbed, turn the heat off. Squeeze in lemon juice, stir in cottage cheese and Parmesan, and season with a bit of salt and black pepper. You’ll be shocked how creamy it becomes.
Add the pretty bits:
Tear over the remaining smoked salmon and, if you’re feeling it, finish with a drizzle of extra virgin olive oil. Eat immediately. Or don’t — I ate mine cold a few hours later and it was still brilliant.
Common Mistakes and How to Dodge Them
Why is my sauce too watery?
You probably didn’t let it reduce enough. Just keep it bubbling for another minute or two — or stir in a tiny bit more cottage cheese to thicken it.
Isn’t this too little food?
It looks modest, but it’s oddly satisfying. You can bulk it out with extra spinach or another slice of salmon if you’re hangry.
Why does my salmon taste rubbery?
Don’t cook all of it — only add half to the pan. The rest goes on top cold, so it stays soft and luxurious.
I don’t have fresh lasagne sheets — can I still make it?
Yep. Just boil regular pasta separately and toss it in at the end. But the texture from the torn lasagne is kind of the whole vibe.
Storage and Reheating
Fridge:
Good for 1–2 days. Store it in a sealed container.
Microwave:
Totally fine. Add a splash of water before zapping. Cover it or the salmon will go dry.
Stovetop:
Better. Heat gently with a splash of water and stir until silky again.
Freezer:
Wouldn’t recommend it. Smoked salmon doesn’t love the freezer — it gets sad.
Frequently Asked Questions
Can I skip the cottage cheese?
You can, but it really makes the sauce creamy without cream. You could use a spoon of crème fraîche or even Greek yogurt in a pinch.
Is this kid-friendly?
Depends on the kid. Mine loved it — though I did leave out the spinach and lemon the second time.
Can I double this for guests?
Yes, just use a bigger pan and don’t crowd it too much. And have extra salmon on hand — people always want seconds.
Is this good cold?
Shockingly, yes. Almost like a lemony salmon pasta salad. I’d serve it for brunch if I were feeling smug.
Nutrition Facts (Per Serving)
- Calories: 420
- Fat: 18g
- Carbs: 38g
- Protein: 24g
- Sodium: 540mg
- Sugar: 2g
Jamie Oliver Smoked Salmon Pasta
Description
A 10-minute smoked salmon pasta with lemon, greens, and cottage cheese — weeknight luxury at its easiest.
Ingredients
Instructions
- Cut lasagne sheets into ribbons.
- Sauté spring onions, spinach, and half the salmon in a pan with lemon zest and olive oil.
- Add pasta strips and 250ml boiling water. Simmer 4 mins.
- Turn off heat, stir in lemon juice, cottage cheese, and Parmesan.
- Tear over remaining salmon and drizzle with olive oil if desired.
Notes
- You can swap cottage cheese for crème fraîche.
- Don’t skip the lemon — it lifts the whole dish.
- Works with frozen spinach too — just squeeze out the water.
- Use regular pasta if needed, but fresh lasagne gives best texture.