High-Protein Lemon-Herb Smoked Salmon Pasta Bake (38g Protein)

Published: 8/31/2026

A robust, oven-baked dish that pairs the smokiness of Nordic salmon with a protein-dense cheese base. Blended cottage cheese creates a high-volume, satiating sauce that stays creamy even after baking.

Ingredients (4 servings)

• 10 oz (280 g) protein fusilli
• 8 oz (225 g) smoked salmon, chopped
• 1.5 cups (360 g) cottage cheese, blended until smooth
• 1/2 cup (50 g) shredded low-fat mozzarella
• 1 tbsp (15 ml) Dijon mustard
• 2 tbsp (10 g) fresh chives, minced
• 1 tsp (2 g) lemon pepper
• 1/4 cup (25 g) grated Parmesan (for the crust)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta for 2 minutes less than the package instructions (parboiled) to ensure it stays al dente after baking.
3. In a large bowl, combine the blended cottage cheese, mustard, chives, and lemon pepper.
4. Fold the parboiled pasta and smoked salmon into the sauce.
5. Transfer the mixture to a greased baking dish. Top with the mozzarella and Parmesan.
6. Bake for 20–22 minutes until the top is bubbling and slightly golden.

Pro Tips

• Sauce Moisture: Blending the cottage cheese is the secret to a professional-grade sauce; it prevents the curdled look often associated with high-protein bakes.
• Herb Infusion: Mixing the chives directly into the sauce allows the onion-like oils to distribute evenly throughout the pasta layers during the bake.

See Also

• Creamy Salmon and Potato Casserole
• High-Protein Feta & Chicken Pasta Bake

Categories: mains, pasta-risotto, seafood