Preheat your oven to 400°F (200°C). Place the 1 lb (450g) of salmon fillets on a parchment-lined baking sheet, drizzle with 1 tbsp (15ml) olive oil, and season lightly with salt. Roast for 12 to 15 minutes. Once cooled slightly, break into large chunks of cooked, flaked light pink salmon.

Bring a large pot of salted water to a boil. Add the 12 oz (340g) of thick ruffled lasagna noodles and cook for 8 to 10 minutes until slightly al dente. Drain and lay flat on parchment paper.

Melt 1/2 cup (113g) butter in a saucepan over medium heat. Whisk in 1/2 cup (60g) flour and cook for 2 minutes. Slowly whisk in 3 cups (710ml) whole milk and 1 cup (240ml) heavy cream. Add 1 tsp (5g) salt and 1/2 tsp (1g) white pepper. Simmer for 5 to 7 minutes until you achieve a thick, glossy white sauce.

Reduce oven to 375°F (190°C). Smear béchamel on the bottom of a 9x13-inch white ceramic baking dish. Lay down pasta sheets. Spread béchamel over the noodles, then scatter half the flaked pink salmon. Repeat layers of noodles, sauce, and salmon.

Top the final layer of noodles with the remaining sauce and an even layer of the 3 cups (340g) shredded mozzarella cheese. Cover loosely with foil and bake for 25 minutes. Uncover, switch to Broil, and broil for 3 to 5 minutes until the cheese is blistered and charred to a crispy golden-brown with dark toasted spots.

Remove from the oven and garnish the bubbly cheese surface with 2 tbsp (8g) finely chopped fresh green parsley flakes. Let rest for 15 to 20 minutes before slicing.