Salmon and Asparagus Lasagne
Elevate your dinner game with this rich and creamy Salmon and Asparagus Lasagne, a delightful twist on the classic Italian favorite. This indulgent dish pairs tender, seared salmon with blanched asparagus, layered between sheets of pasta and a velvety Parmesan-infused white sauce. A topping of golden mozzarella and Parmesan adds irresistible cheesiness, while hints of fresh dill and bright lemon zest provide perfect balance. Quick to assemble and baked to bubbly perfection, this lasagne is an impressive yet comforting meal ideal for family dinners or special gatherings. Serve it hot with a side salad or crusty bread for a restaurant-quality experience at home.
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Recipe Information
Ingredients
- 500 g Fresh salmon fillets
- 300 g Asparagus spears
- 250 g Lasagne sheets
- 50 g Butter
- 50 g All-purpose flour
- 750 ml Milk
- 100 g Parmesan cheese, grated
- 150 g Mozzarella cheese, shredded
- 1 Garlic clove, minced
- 1 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Fresh dill, chopped
- 1 tsp Lemon zest
Instructions
Preheat your oven to 200°C (390°F).
Season the salmon fillets with a pinch of salt, pepper, and lemon zest. Heat 1 tablespoon of olive oil in a large pan over medium heat and sear the salmon fillets for 2-3 minutes on each side, until lightly browned. Once cooked, break the salmon into large flakes and set aside.
Trim the asparagus spears and blanch them in boiling water for 2 minutes. Drain and cut them into smaller pieces (about 2-3 cm in length).
In a medium-sized pot, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, forming a roux. Gradually whisk in the milk until a smooth white sauce forms. Cook for 5-7 minutes, stirring continuously, until thickened.
Stir 75g of grated Parmesan cheese into the white sauce, followed by the minced garlic, and season with salt and pepper. Remove from heat.
Lightly grease a 9x13 inch (or similar) baking dish. Spread a thin layer of the white sauce across the bottom. Arrange a single layer of lasagne sheets over the sauce.
Layer a portion of the flaked salmon, asparagus pieces, and white sauce over the lasagne sheets. Repeat the process, alternating layers of pasta, salmon, asparagus, and sauce, until all ingredients are used. The final layer should be pasta topped with white sauce.
Sprinkle the remaining Parmesan cheese and the shredded mozzarella evenly over the top layer.
Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is golden and bubbling.
Let the lasagne rest for 10 minutes before serving. Garnish with fresh dill, if desired, and enjoy!
Nutrition Facts
Calories |
3785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.3 g | 229% | |
| Saturated Fat | 84.8 g | 424% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 5875 mg | 255% | |
| Total Carbohydrate | 269.1 g | 98% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 49.4 g | ||
| Protein | 267.6 g | 535% | |
| Vitamin D | 55.0 mcg | 275% | |
| Calcium | 3363 mg | 259% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3996 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
