The creaminess of the cheese and salmon is balanced by the peppery watercress and mustard. What's more, this is a doddle of a recipe - an easy answer for supper.


  • 60g watercress

  • 1lb salmon fillet, cut into 1 inch cubes

  • 4 tbsp grain mustard

  • 2oz butter

  • 200ml double cream (or 200ml cream of leek soup)

  • Salt and pepper

  • Fresh thyme

  • 8 lasagne sheets, cooked

  • 100g Cheddar cheese grated (or ½ cheddar, ½ mozzarella)

  • Extra virgin olive oil

  • 60g watercress


  • 1.

    Firstly, in a bowl, combine the salmon with seasoning and coat in the grain mustard. Place half the pasta in the bottom of a buttered ovenproof dish. Sprinkle over the watercress and all the salmon pieces.

  • 2.

    Season, and top with the remaining pasta sheets and fresh thyme. Pour over the double cream and top with the cheese. Bake in a pre-heated oven at 180c for 30-40 minutes. Serve browned on the top with some dressed watercress leaves.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 848kj
  • Fat Total 59g
  • Saturated Fat 28g
  • Protein 38g
  • Carbohydrate 41g
  • Sugar 3g
  • Sodium 704mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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