Salmon and Asparagus Lasagna

This salmon and asparagus lasagna is an exquisite and elegant alternative to the traditional meat version. By using fresh salmon, we get a juicy, flavor-packed dish that pairs perfectly with the delicate texture of green asparagus. It is an ideal recipe for a special meal or a family dinner where we want a complete dish with a different, seaside-inspired twist.

Estimated time: 41 minutes.

Difficulty: ⭐⭐⭐.

Servings: 4 people.

Number of people and some extra details:

This recipe serves 4 people, calculating about 2-3 pasta sheets per person. It is important to note that the salmon is not cooked beforehand to prevent it from drying out during baking, allowing it to release all its juices over the pasta and béchamel.

Ingredients

• 8 lasagna pasta sheets.

• 300g fresh salmon (skin and bones removed).

• 2 large onions.

• 1 bunch of green asparagus.

• 2 cloves of garlic.

• 4 tablespoons of Extra Virgin Olive Oil.

• Bonsalt (to taste).

• Black pepper.

• 1 heaping tablespoon of grated Manchego cheese.

• For the béchamel:

  • 2 tablespoons of Extra Virgin Olive Oil .

  • 2 tablespoons of whole spelt flour.

  • ½ liter of soy drink (or milk).

  • Nutmeg.

Nutritional Analysis and Total Macros

Understanding what we eat is vital. Here is the breakdown of macronutrients per serving and the technical sheet for our products.

Step-by-Step Professional Preparation

1. Preparing the filling:

Start by soaking the lasagna sheets in hot water according to the manufacturer's instructions. Peel the onions and finely chop them together with the garlic cloves. Sauté both in a pan with the 4 tablespoons of Extra Virgin Olive Oil over medium heat. Clean the asparagus, remove the woody part, cut it into small pieces, and add it to the pan. Cook for about 10-12 minutes until the vegetables are tender.

2. Adding the salmon:

Cut the fresh salmon into cubes about 2 centimeters thick. Once the vegetables are ready, remove the pan from the heat and add the raw salmon. Mix well so the flavors blend, but do not cook the fish yet. Season with Bonsalt and pepper to taste.

3. Making the whole-wheat béchamel:

In a saucepan, heat the 2 tablespoons of Extra Virgin Olive Oil and add the whole spelt flour. Sauté for a minute so the flour toasts and loses its raw taste. Pour in the soy drink little by little, stirring constantly with a whisk to avoid lumps, until it thickens. Add a pinch of nutmeg and salt.

4. Assembly and baking:

In an ovenproof dish, spread a little béchamel on the bottom. Add a layer of pasta sheets, then a generous layer of the salmon and asparagus mixture, and a little more béchamel. Repeat until all the ingredients are used up, finishing with a layer of pasta covered by the remaining béchamel and grated cheese. Bake at 180º for about 15-20 minutes until the cheese is golden and the salmon is cooked through.

This lasagna is perfect served with a fresh salad or a light gazpacho. Invite your friends or family and surprise them with this healthy blend of Mediterranean flavors.