Salmon spinach lasagna

Salmon spinach lasagna recipe:

We are lucky with our Intermarché in Vesoul, it offers us frozen wild pink salmon at a very attractive price. I like working with this salmon, it is perfect for lasagna, its price allows us to be rather generous. Salmon and spinach lasagna, my daughter has a crush on this recipe, she loves: salmon, pasta and finally spinach, so you imagine when I make salmon lasagna, it’s a party at home. Be careful with spinach the volume is always very important before cooking, but as soon as everything is cooked there is nothing left in the pan. I love making fresh pasta and even more for lasagna, it’s the story of a few minutes and lasagna is so chewy.

Salmon and spinach lasagna recipe for 6 people

ingredients:

  • 1 wild pink salmon of 1 kg
  • 5 sprigs of fresh thyme
  • 2 tablespoons of olive oil
  • Salt and pepper
  • 2 kg of spinach on a branch
  • 6 cloves of garlic
  • To make the béchamel
  • 100 g butter
  • 1 liter of raw milk
  • 100 gr of flour
  • 1 nutmeg
  • 2 teaspoons of fine salt
  • 220 gr of fluid cream
  • 400 g Emmental
  • To make the dough
  • 500 gr of flour
  • 5 eggs
  • 1 tablespoon of olive oil
  • ½ teaspoon of fine salt
  • For the béchamel
  • 80 g butter
  • 80 g flour
  • 1 milk
  • ½ teaspoon of grated nutmeg
  • Salt and pepper

Instruction:

  1. Preheat the oven to 180 °.
  2. Rinse the salmon and dry it with paper towels.
  3. Oil a baking dish.
  4. Place the salmon then season with salt and pepper inside.
  5. Stuff the salmon with fresh thyme.
  6. Season the outside with salt and pepper.
  7. Bake and cook for 17 minutes.
  8. Make the béchamel as here, then add the grated Emmental.
  9. Prepare fresh pasta like here.
  10. Heat a pan with a spoon of olive oil.
  11. Crush the pods in the palm of the hand, then remove the dry skin.
  12. Squeeze the garlic into the hot oil.
  13. Rinse then dry the spinach.
  14. Add the spinach to the pan, add the cream and cook for 7 to 10 minutes.
  15. Crumble the salmon in a salad bowl.
  16. Begin assembling the lasagna with a layer of spinach preparation at the bottom of the mold.
  17. Add a layer of lasagna (be careful they should not be layered).
  18. Add the salmon, then the béchamel.
  19. Repeat until all the ingredients are used up.
  20. Bake in the oven for 45 minutes, do not let the tops of the lasagna brown.
  21. Cover if necessary when they take too much color.

 

What wine to drink with: Lasagna salmon spinach

My favorite wine for this recipe: Pinot noir Alsace Grape Pinot noir
Temperature between 08 ° and 10 °

Cook the salmonStrip the salmonRemove all edgesCook the spinachAdd the spinach creamPrepare the béchamelStart with spinachThen add the salmonRestart the floorsFinish with the béchamelZoom<img src="/wp-content/uploads/2021/09/839291048372017548.jpg" class="aligncenter"

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