This easy and delicious smoked salmon pasta from Jamie Oliver is the perfect quick meal for busy nights. With fresh lasagne sheets, creamy cottage cheese, and zesty lemon, it’s light yet satisfying. You can easily swap ingredients to suit your taste, making it a flexible and tasty dish everyone will love!
Ingredients Needed
- 125g (4.4 oz) fresh lasagne sheets
- 2 spring onions
- 80g (2.8 oz) spinach
- 60g (2.1 oz) smoked salmon (2 slices)
- ½ a lemon
- 5g (0.2 oz) Parmesan cheese
- Olive oil
- 1 tablespoon cottage cheese
- Extra virgin olive oil (optional)
How To Make Smoked Salmon Pasta
- Prepare the pasta: Boil the kettle. Cut the lasagne sheets in half lengthways, then into 2cm (0.8-inch) strips, using a crinkle-cut knife if available.
- Chop the vegetables and salmon: Trim the spring onions and finely chop with the spinach and half of the smoked salmon. Finely grate the lemon zest and Parmesan, keeping them separate.
- Cook the ingredients: Heat a 28cm (11-inch) frying pan on high. Once hot, drizzle a little olive oil and add the spring onions, spinach, chopped salmon, and lemon zest.
- Cook the pasta: Scatter the pasta into the pan and pour in about 250ml (1 cup) of boiling water, just enough to cover the pasta. Let it bubble away for 4 minutes or until most of the water is absorbed and a nice sauce forms, stirring regularly. Add a splash of water if needed to loosen the sauce.
- Finish the dish: Turn off the heat, squeeze in the lemon juice, stir in the cottage cheese and Parmesan, and season to taste.
- Serve: Tear over the remaining smoked salmon and drizzle with extra virgin olive oil, if desired.
Recipe Tips
- Don’t overcook the pasta: Stir the pasta gently and check it after 4 minutes to make sure it doesn’t become mushy.
- Adjust water for sauce consistency: Add a little extra boiling water if the pasta is too dry or the sauce is too thick.
- Add lemon juice last: Squeezing in the lemon juice at the end will give the dish a fresh, zesty flavor without overcooking it.
- Top with extra salmon: Adding the remaining smoked salmon at the end keeps it tender and enhances the flavor.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover smoked salmon pasta cool to room temperature. Once cooled, place it in an airtight container and store it in the fridge for up to 2 days.
- Reheat: Reheat the pasta over medium heat for about 4-5 minutes, stirring occasionally. Add a splash of water or olive oil to prevent it from drying out and ensure it heats evenly.
Nutrition Facts
Serving Size: 1 serving
- Calories: 431
- Total Fat: 14.8g
- Saturated Fat: 4g
- Total Carbohydrate: 43.6g
- Dietary Fiber: 3.1g
- Sugars: 4.6g
- Protein: 29.5g
Try More Jamie Oliver Recipes:
- Jamie Oliver Crab And Fennel Pasta
- Jamie Olive Vegan Pasta Bake
- Jamie Oliver Beetroot And Ricotta Pasta
- Jamie Oliver Steak Pasta
Jamie Oliver Smoked Salmon Pasta
Description
This easy and delicious smoked salmon pasta from Jamie Oliver is the perfect quick meal for busy nights. With fresh lasagne sheets, creamy cottage cheese, and zesty lemon, it’s light yet satisfying. You can easily swap ingredients to suit your taste, making it a flexible and tasty dish everyone will love!
Ingredients
Instructions
- Prepare the pasta: Boil the kettle. Cut the lasagne sheets in half lengthways, then into 2cm (0.8-inch) strips, using a crinkle-cut knife if available.
- Cook the ingredients: Heat a 28cm (11-inch) frying pan on high. Once hot, drizzle a little olive oil and add the spring onions, spinach, chopped salmon, and lemon zest.
- Chop the vegetables and salmon: Trim the spring onions and finely chop with the spinach and half of the smoked salmon. Finely grate the lemon zest and Parmesan, keeping them separate.
- Cook the pasta: Scatter the pasta into the pan and pour in about 250ml (1 cup) of boiling water, just enough to cover the pasta. Let it bubble away for 4 minutes or until most of the water is absorbed and a nice sauce forms, stirring regularly. Add a splash of water if needed to loosen the sauce.
- Finish the dish: Turn off the heat, squeeze in the lemon juice, stir in the cottage cheese and Parmesan, and season to taste.
- Serve: Tear over the remaining smoked salmon and drizzle with extra virgin olive oil, if desired.
Notes
- Don’t overcook the pasta: Stir the pasta gently and check it after 4 minutes to make sure it doesn’t become mushy.
- Adjust water for sauce consistency: Add a little extra boiling water if the pasta is too dry or the sauce is too thick.
- Add lemon juice last: Squeezing in the lemon juice at the end will give the dish a fresh, zesty flavor without overcooking it.
- Top with extra salmon: Adding the remaining smoked salmon at the end keeps it tender and enhances the flavor.
Jamie Oliver Smoked Salmon Pasta