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.
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.
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 analysis per serving (4 servings)
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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