Salmon and Asparagus Lasagne

Recipe by robd16
READY IN: 1hr 30mins




  • First make the bechemel. Stud the onion halves with the cloves and put them in a pan with the bay leaves and the milk. Heat until hot but not boiling, turn the heat down to an absolute minimum and leave to infuse for 20 minutes.
  • Discard the onion, cloves and bay leaves, put the saffron into a small dish and infuse in 1 tbsp boiling water.
  • Melt the butter in a large saucepan then add the flour, stir for 1 minute and take off the heat and gradually add the hot infused milk.
  • Return to the heat, add the dill if using and gently simmer for 10 minutes stirring constantly until as thick as quite thick pouring cream.
  • Season with salt, pepper and nutmeg and stir in the saffron, taste and adjust seasoning if necessary.
  • While the sauce is simmering, simmer the asparagus over a medium heat for 4 minutes only and run under a cold tap to halt the cooking process. It should be slightly underdone.
  • Slice the salmon thinly at a 45 degree angle across the grain
  • Preheat the oven to 200C/400°F.
  • To assemble the lasagne you need a large oven proof dish. Start with a thin layer of bechemel, then a layer of lasagne DO NOT OVERLAP THE LASAGNE SHEETS.
  • More bechemel then all of the asparagus in a single layer, cover with bechemel then another layer of lasagne.
  • Another thin layer of bechemel, then the slices of salmon and more bechemel to cover.
  • 1 more layer of lasagne sheets, the rest of the bechemel and finish with the parmesan cheese on top.
  • Bake for 45 minutes until the top is nicely browned.
  • Delicious!