Salmon and Broccoli Lasagna
Elevate your weeknight dinner with this luxurious Salmon and Broccoli Lasagna—a creamy, flavorful twist on the classic Italian favorite. This recipe combines tender flaked salmon, vibrant blanched broccoli, and layers of silky homemade white sauce infused with Parmesan, lemon zest, and fresh dill for a delicate yet bold flavor profile. Nestled between perfectly al dente lasagna sheets and topped with a golden, bubbly layer of mozzarella and Parmesan, this dish is as visually stunning as it is delicious. With simple step-by-step instructions and just 30 minutes of prep time, this savory bake is perfect for feeding a family or impressing dinner guests. Serve this comforting, nutrient-packed lasagna with a crisp green salad or garlic bread for a complete meal!
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Recipe Information
Ingredients
- 500 g Fresh salmon fillets, skinless
- 300 g Broccoli florets
- 9 sheets Lasagna sheets
- 50 g Butter
- 50 g All-purpose flour
- 800 ml Whole milk
- 100 g Grated Parmesan cheese
- 200 g Shredded mozzarella cheese
- 1 tsp Lemon zest
- 2 tbsp Fresh dill, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
- 2 cloves Garlic, minced
Instructions
Preheat your oven to 180°C (350°F).
Heat a large pot of salted water to boiling. Blanch the broccoli florets for 2–3 minutes until just tender but still bright green. Drain and set aside.
Heat olive oil in a large pan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Season the salmon fillets with a pinch of salt and pepper. Place them in the pan and cook for 3–4 minutes per side until just cooked through. Remove from the heat, flake the salmon into bite-sized pieces, and set aside.
In a medium-sized saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk, making sure no lumps form. Continue to cook the sauce, stirring frequently, until it thickens. Add 50g of the Parmesan cheese, lemon zest, and fresh dill, then season with salt and black pepper to taste.
Spread a thin layer of the white sauce at the bottom of a 9 x 13 inch (23 x 33 cm) baking dish.
Place 3 lasagna sheets over the sauce, followed by one-third of the broccoli, one-third of the cooked salmon, and one-third of the white sauce. Repeat this layering process two more times, finishing with white sauce on top.
Sprinkle the remaining 50g of Parmesan cheese and all the shredded mozzarella evenly over the top layer.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbling.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1013 mg | 44% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 9.6 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 12.8 mcg | 64% | |
| Calcium | 629 mg | 48% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 615 mg | 13% | |
*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.
