This easy & delicious Salmon Lasagna Recipe is made with flaky salmon and asparagus. Then is baked in a dilly Bechamel sauce. Perfect for weeknight dinner.
Salmon Lasagna Recipe
I know what you’re thinking: Lasagna with fish#?!#?!#! Has this woman gone mad? Nope! not really, at least I hope not 😉 This Salmon Lasagna Recipe is super delicious and as weird as is sounds, the flavors actually work.
If you’ve ever tried fish in any kind of cream sauce, or if you’ve ever ordered seafood Thermidor, then you will definitely love this Salmon Lasagna Recipe. It’s basically a soft flaky salmon with a citrusy creamy sauce paired with asparagus. How bad can that be?
Super funny story: I was in the kitchen yesterday cooking this dish when my Mother in Law came in. She saw me chopping some dill and asked me what was I making in a very enthusiastic voice.
When I told her I was cooking a Salmon Lasagna Recipe her face transfigured and politely said “well I am not a huge fan of lasagna”
She obviously thought that it was going to be disgusting. But when the bubbly lasagna came out of the oven she decided to take a piece.
Thankfully she and my husband loved it. They both served themselves another piece and were raving about the unusual dish with the delicious flavors.
So if you’re feeling adventurous, give this Salmon Lasagna Recipe a try. I topped mine with lot’s of Gruyere cheese so the top toasts up and gives off another layer of flavor. It is also a great way to use leftover salmon.
I hope you can try this delicious Salmon Lasagna Recipe at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
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Salmon Lasagna Recipe
Ingredients
For Salmon
- 2 lbs salmon uncooked
- 1 teaspoon olive oil
- Salt and Pepper
For Bechamel Sauce
- 5 tablespoons butter
- 5 tablespoons flour
- 3 cups warm milk
- 1 tablespoon dill
- Juice of 1 large lemon or 2 small ones
- 1-2 teaspoons dijon or stone ground mustard
- 1/4 cup gruyere cheese grated
- Salt + Pepper to taste
For Lasagna
- 6 oz asparagus trimmed and cut in 2 crosswise
- 9 lasagna sheets of pasta the no-boil kind
- 2 cups mozzarella cheese
- 1/2 cup gruyere cheese grated
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Place salmon in a sheet pan lined with aluminum foil
- Season the salmon with olive oil, salt, and pepper
- Bake for 16 minutes (salmon will be a tad underbaked)
- Remove from the oven and flake into large chunks with a fork
- Meanwhile steam asparagus for 2-3 minutes
For Bechamel
- Warm the milk in the microwave
- In a saucepan, melt the butter over medium-low heat
- When the butter is melted, add the flour and whisk until everything is incorporated and the flour is cooked (about 45 seconds to 1 minute)
- Add the warm milk and whisk vigorously to avoid lumps
- Keep whisking until the sauce starts getting thick and creamy
- Add the dill
- When the sauce boils, remove from heat and add the dijon mustard, lemon juice, gruyere cheese, salt, and pepper. Mix until combined and check for seasoning
Assembly
- Place 3 sheets of lasagna noodles on the bottom of a rectangular 9x13" baking dish
- Add 1/3 of the sauce and place the steamed asparagus in a single layer
- Top with 1/2 cup of mozzarella cheese, salt, and pepper
- Top with 3 more lasagna noodles
- Add 1/3 of the sauce
- Place all the salmon making sure it covers the whole layer
- Top with 1/2 cup of mozzarella cheese
- Top with 3 more lasagna noodles
- Add the rest of the sauce and spread to cover the whole surface
- Add 1 cup of mozzarella cheese and gruyere
- Bake for 30 minutes
- Broil for 2-3 minutes or until the top has browned
- Remove from the oven and let it sit for 15 minutes before cutting
- Enjoy!
Turned out beautiful. Flavor is fabulous. The only negative is that the asparagus did not maintain it’s bright green color. Perhaps this occurred because the only asparagus available in our local store was the pencil-thin variety. I blanched it for 30 seconds and cooled it quickly in ice water but the color did not hold. I also cut the asparagus into 2″ lengths as I thought longer pieces would be unwieldy when cutting portions. It should also be noted that the recipe does not mention that the pan should be lightly greased prior to assembling the recipe. I also covered the casserole with non-stick foil when it went into the oven. Foil was removed @ that point and top was browned by broiling. All other measurements and techniques are spot -on; however I did use slightly more Mozzarella on the top layer as I was afraid that otherwise the noodles would be exposed and dry out. The Salmon Lasagna was served with a Mixed Greens Salad with fresh raspberries and a Raspberry Vinaigrette Dressing titled, Five Star House Salad Dressing on Food.com. Wonderful compliment to a beautiful Spring meal.
Hi E. Thanks so much for the feedback. I am so sorry the asparagus didn’t stay green. Like you said, maybe they were on the thin side. Those might not need blanching in the future.
Glad you liked the recipe. Have a great day.
Did you use fresh or dried dill?
I used fresh dill.
Did anyone make this a day in advance?
Planning to do so today, to slowly reheat tomorrow at low temperature.
Is that foolhardy?
I feel like there’s a potential for dryness, but possibility of enriched flavour.
More importantly, I need it done in advance for convenience.
Any comments would be appreciated.
Have a nice day.
Kris
Hi Kris, I wouldn’t recommend it on this dish particularly, salmon can dry and taste like canned tuna fish