Dill-Licious Salmon and Spinach Lasagna:

Recipe by EmmyDuckie
READY IN: 1hr 30mins
SERVES: 8-10




  • Preheat oven to 350°F.
  • Pour wine into a wide shallow sauce pan, add lemon, garlic and about half of the dill (whole stems will work best), and salt and pepper to taste. Bring to a low simmer, add salmon, and poach until cooked through, turn once if liquid does not cover fish.
  • Set salmon aside, and allow to cool. Remove dill sprigs, lemon slices, and garlic, increase heat to high, and reduce poaching liquid to 1/2 cup.
  • Thin creme fraiche with reduced cooking liquid to a drizzle-able sauce consistency. Stir in green onions, pimientos, nutmeg, and the other half of the dill minced fine, and salt and pepper to taste. Refrigerate until ready to use.
  • Flake salmon into generous bite size pieces with a fork or fingers. Refrigerate until ready to use.
  • Cook lasagna noodles according to package directions.
  • Lightly oil the bottom of a 9x13 baking dish. Layer 1/3 each of pasta, spinach leaves, salmon, sauce, and cheeses. Finish with cheeses on top.
  • Bake about 30 minutes, until hot and bubbly, and cheese is melted.
  • Allow lasagna to cool slightly and set up before slicing and serving. Enjoy!