- Pasta bakes
- Vegetable lasagne
- Spinach lasagne
Salmon and spinach lasagne is an absolutely terrific innovation and so delicious with the creamy garlic white sauce. A great option for freezing into batches and enjoying again at a later date.
London, England, UK
62 people made this
- 6 sheets lasagne pasta
- 1 tablespoon oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 400g skinless salmon fillets
- 500g fresh spinach
- 1 glass white wine
- salt and pepper to taste
- For the white sauce
- 25g butter
- 3 tablespooons plain flour
- 250ml single cream
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 220g mozzarella cheese, thinly sliced
MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min
- In a large saucepan with boiling salted water cook the lasagne sheets for 8 to 10 minutes, if necessary (you may have no-pre cook lasagne and if so skip this step). Drain and rinse with cold water, to stop the cooking process.
- Preheat oven to 190 C / Gas 5. Grease a medium sized casserole dish.
- In a large frying pan, heat the oil over medium heat and fry onion for 2 to 3 minutes until translucent. Add garlic and salmon and cook, breaking up salmon with a spoon. Add spinach in batches and cook until wilted. Pour in white wine and season with salt and pepper. Stir well and simmer for 5 minutes.
- Meanwhile prepare the white sauce. In a small saucepan melt butter over medium heat. Stir in flour and remove from the heat. Slowly pour in cream while constantly whisking until the sauce is smooth. Return to the heat and bring to the boil and stir until the sauce has thickened. Add salt and nutmeg and set aside.
- Spoon a third of the salmon-spinach mixture into the casserole dish. Pour a third of the white sauce over it and top with two lasagne sheets. Repeat for two more layers and top with mozzarella cheese. Cover with aluminium foil.
- Bake for 30 minutes. Uncover and bake for another 15 minutes until the cheese is golden brown. Remove from the oven and serve.
For the white sauce:
Reviews & ratingsAverage global rating:(4)
Reviews in English (3)
Everyone loves this recipe, I would recommend making the lasagna sheets at the same time as the sauce, because the first time I made this lasagna, I had to remake the sheets because they were all glued together-01 Apr 2018
We were really looking forward to this but unfortunately not one of the four of us would have it again. I made it exactly to the recipe and it was simply bland with only the salmon standing out with any sort of flavour. This seems a long-winded way to make an unexceptional dish of some otherwise gorgeous ingredients.-27 Nov 2017
I've just made this with gf lasagne sheets & a gluten free/dairy free white sauce (I added yeast flakes for a cheesy flavour). It was easy to make, very popular with all the family & I would definitely make it again.-27 May 2016
Salmon and Spinach Lasagne
Salmon and dairy products, for example ricotta, are good sources of protein and supply the muscles. Magnesium from the ricotta ensures strong nerves and calcium and phosphorus support bone and dental health.
For the vegetarian alternative without fish, this lasagne can also be prepared quite simply with a vegetable or lentil filling instead of salmon. For low-carb fans, it is advisable to prepare the lasagne sheets with courgettes cut into strips.
Today we&aposll show you how to make a wholesome salmon and spinach lasagna with homemade dairy-free bechamel. This recipe is ideal for folks on a pescatarian or flexitarian diet, and everyone who loves salmon!
We made this lasagna without mozzarella, grated parmesan cheese, or creams loaded with saturated fats. Instead, we prepared a vegan bechamel made with cashew nuts and almond milk. What&aposs excellent about this creamy sauce is how well the nut flavour pairs with salmon. Moreover, the almond and cashews have lots of heart-healthy fats that lower your bad cholesterol and plenty of vitamins B and E!
And of course, we are talking about the mighty salmon here! Plus, we have spinach, with all its precious antioxidants and plant-based minerals. So you can expect an excellent nutritional profile from this recipe as a whole. Keep reading to learn more about it, or scroll below for the recipe!
Salmon is a rich source of omega-3, which is the best of fats when it comes to keeping a healthy heart and lowering bad cholesterol. It is a rich source of proteinsਊnd has lots ofnergising vitamins B  . The delicate and soft flesh of salmon, coupled with tender spinach leaves and creamy bechamel sauce, turns this dish into the ultimate mouth-watering experience.
Spinach is pretty impressive too. It&aposs one of the best sources of plant-based iron. It&aposs also a rich source of vitamin K and A, and it includes compounds that improve eye health and reduce blood pressure  . Everyone, regardless of diet, should eat more of these dark-green leaves.
Overall, in one balanced one-bowl meal, our spinach and salmon lasagna recipe provides over 60% of your recommended daily intake (RDI) for proteins and only 16% for carbohydrates. Moreover, each serving has five times fewer saturated fats compared to the classic recipe. Pretty awesome right?
It is delicious both hot out of the oven, or cold the day after. So pack any leftovers in a pretty lunch-box and make your coworkers jealous!
Frequently Asked Questions
Salmon & Spinach Lasagna
Preheat oven to 425°F. Place salmon skin side down on parchment paper-lined baking sheet brush with oil and season with salt and pepper. Bake for 12 to 15 minutes or until fish flakes when tested. Remove and discard skin coarsely chop salmon. Set aside.
Meanwhile, in large skillet, cook spinach over medium heat, half a package at a time, stirring constantly, until softened 3 to 5 minutes. Transfer spinach to colander and let cool slightly, then squeeze to remove excess water. Set aside.
In saucepan, melt butter over medium heat cook garlic and shallots, stirring occasionally, until softened, about 5 minutes. Add flour cook, stirring, for 1 minute. Gradually whisk in milk bring to boil, whisking constantly. Reduce heat and simmer, whisking often, until sauce is thickened slightly, about 6 minutes. Remove from heat let cool slightly, whisking occasionally. (Make-ahead: Can be stored in airtight container and refrigerated for up to 2 days. Warm slightly before continuing with recipe.)
Spread 1 cup of the sauce in greased 13- x 9-inch baking dish. Layer one-third of the lasagna noodles over top, overlapping slightly and cutting noodles to fit if necessary. Top with half of the reserved spinach and 1 cup of the sauce. Layer another third of the remaining noodles, salmon, remaining spinach and 1 cup of the sauce over top. Layer remaining noodles over top, pressing lightly. Spread remaining sauce over top. Sprinkle with Parmesan. (Make-ahead: Can be covered and refrigerated for up to 1 day or frozen for up to 3 months. Thaw in fridge overnight increase cooking time by 10 minutes.)
Preheat over to 375°F. Cover baking dish with greased foil place baking dish on baking sheet.
Bake until bubbly, about 35 minutes. Remove foil bake until cheese is golden brown, 5 to 10 minutes. Let stand for 15 minutes before serving.
Test Kitchen Tip: Assemble this lasagna in a disposable foil 13- x 9-inch baking dish with foil lid if you're going for the make-ahead freezer option.
Smoked Salmon and Spinach Lasagne
This comforting pasta bake is easy to prepare and always popular. The recipe is based on a Scandinavian dish that my wife Michaela has been making for years. It’s absolutely delicious and has the added advantage that it can be prepared in advance, ready to bake and serve when required.
All proceeds from the sale of the book, which costs £26, are going to Hospitality Action, the charity for the hospitality industry.
Melt 75g of the butter in a heavy-based saucepan over a medium heat. Add the flour and cook out for 1–2 minutes, then slowly add the milk, stirring as you go. Cook for 8–10 minutes, stirring continuously without letting the sauce boil too hard, until thickened. Once thickened, add the mustard and nutmeg.
Preheat the oven to 180°C/160°C fan/Gas mark 4 and grease a lasagne dish with butter.
Melt the remaining 25g of butter in a saucepan, add the leek and cook for 2–3 minutes to soften a little. Season with salt and pepper, then add the spinach leaves (a handful at a time is easier) and the garlic and cook for a further 2–3 minutes, until the spinach has wilted. Drain off the excess liquid.
Spread some of the sauce over the bottom of the dish and place a layer of lasagne sheets on top. Top with some of the leek and spinach mixture, then some smoked salmon. Sprinkle over some cheddar and parmesan. Repeat the process, finishing the top layer with sauce, a few pieces of salmon, and grated cheese. Bake for 45 minutes, until golden and the lasagne is tender. (To check if the lasagne is cooked, insert a fork – if there’s no resistance, it’s ready.)
Sprinkle the dill over the top and serve with a fresh green salad.
Extract taken from Chefs at Home: Delicious Family Recipes from the UK’s Leading Locked Down Chefs (£26, Jon Croft Editions)
Photography © Kris Kirkham
Preheat the oven to 180C/160C Fan/Gas 4.
For the salmon lasagne, heat the butter in a saucepan over a medium heat. Add the shallots and cook for 2-3 minutes until soft and translucent.
Increase the heat, pour in the champagne and cook until the volume of liquid has reduced by half. Add the stock and again reduce by half. Reduce the heat and then add the double cream and cook until reduced and thickened. Stir in the lemon zest and half the cheese. Set aside.
Blanch the kale in a pan of boiling water for 2 minutes, then drain thoroughly. Place on a plate and pat dry using kitchen paper.
In a large oven proof dish, start to layer the lasagne. Spread the sauce on the bottom, add a layer of kale, then salmon, basil, pasta sheets. Repeat the layers until the dish is nearly full. Finish with a layer of sauce and grated cheese. Bake for 20-25 minutes or until bubbling and golden-brown.
For the green salad, mix the rocket and watercress in a large bowl. Beat the oil, vinegar and mustard together in a small bowl. Just before serving add the dressing to the leaves and toss.
To serve, place a slice of salmon lasagne on each serving plate and serve the salad on the side.
French Fare: Salmon And Spinach Crêpes
Buttery in flavor and delicate in texture, crêpes are paper thin, soft, pancake-like wrappers that are the ideal vessel for both sweet and savory fillings. Like my mother, I more often use crêpes for savory fillings, like this salmon-spinach one, but they are just as delicious when reheated in a little butter and sugar, folded, and served with a drizzle of chocolate sauce or filled with glazed cinnamon apples.
French Fare: Salmon And Spinach Crêpes
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Level of Difficulty: Easy
- Serving Size: 2
- 1 cup whole milk
- 1 cup unbleached all-purpose flour
- 3 large eggs
- 7 tablespoons unsalted butter, melted, divided
- 1/4 teaspoon fine sea salt
- 1 1/2 tablespoons unsalted butter
- 1 tablespoon unbleached all-purpose flour
- 3/4 cup plus 2 tablespoons whole milk
- 2 to 3 tablespoons freshly squeezed lemon juice
- Pinch of ground cayenne pepper
- coarse salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 large garlic clove, minced
- 1/2 cup baby spinach, trimmed
- 2 tablespoons sun-dried tomatoes packed in oil, drained and chopped
- 1/2 teaspoon freshly squeezed lemon juice
- coarse salt and freshly ground black pepper
- 2 crêpes
- 2 4-ounce boneless, skinless salmon fillets (1 inch, 2.5 cm, thick at the center)
- 1 tablespoon ground Parmigiano-Reggiano cheese
- 2 tablespoons thinly sliced fresh chives, for garnish
For the crêpes
Put the milk, flour, eggs, 5 tablespoons of the melted butter, and the salt in a blender. Blend until very smooth, about 1 minute, stopping once or twice to scrape down the sides. Pour the batter into a medium bowl, cover, and set aside at room temperature for about 30 minutes.
If the batter has been refrigerated, allow it to come to room temperature. Set a 10-inch nonstick skillet with sloping sides and an 8-inch bottom over medium heat until droplets of water immediately evaporate upon hitting the pan. Using a folded paper towel, coat the skillet with a little of the remaining melted butter. Working quickly, pour a scant 1⁄4 cup batter into the center of the pan while lifting the pan and rotating and tilting it clockwise to cover the bottom evenly with the batter. Cook until lacy golden brown on the bottom, about 1 minute. Carefully slide a heatproof spatula under the crêpe and turn it over, then continue cooking for another 30 seconds, until the crêpe is just beginning to brown in spots. Slide the crêpe onto a wire rack. Repeat with the remaining batter, lightly greasing the pan when necessary (about every other crêpe) and stacking the crêpes as they are cooked.
For the sauce
Whisk the butter in a small saucepan over medium heat until melted and bubbling. Add the flour and cook, whisking constantly, until smooth and bubbling but not browned, 1 minute. Pour in the milk and continue cooking, whisking constantly, until thickened and boiling. Cook for 1 minute, then slide the pan off the heat. Add the lemon juice, cayenne, and salt and pepper to taste, then whisk until blended. Taste and adjust seasonings as needed. Set aside to cool.
For the filling and assembly
Warm the oil in a medium, ovenproof skillet over medium heat, then add the garlic and cook, stirring frequently, until light brown and fragrant, about 2 minutes. Add the spinach and cook, stirring frequently, until it’s wilted and well coated with the oil. Slide the pan off the heat, add the sun-dried tomatoes, lemon juice, and salt and pepper to taste, and toss until blended. Taste and adjust seasonings as needed. Set aside to cool.
Position a rack in the center of the oven and heat the oven to 425°F. Have ready the crêpes, sauce, and spinach.
Arrange the crêpes on the counter. Place a salmon fillet down the center of each crêpe and season with salt and pepper. Spoon the spinach mixture evenly on top of the salmon. Fold one side of the crêpe up and over the filling and repeat with the other side. Arrange seam-side up, about ¾ inch apart, in the same skillet.
Spoon the sauce evenly over the crêpes and sprinkle with the cheese. Bake until the sauce is bubbling, the top is browned, and the salmon is cooked, 18 to 20 minutes. Move the skillet to a rack, sprinkle with the chives, and serve immediately.
Heat oven to 200C (180C fan-forced). Heat a large frying pan over medium heat and add the butter. Fry the garlic and onion until it is fragrant and lightly browned. Increase the heat of the pan to high, add the mushrooms and stir well.
The mushrooms will absorb the butter. Continue to fry the mushrooms for about 10 minutes, stirring occasionally, until they are brown and release the absorbed butter back into the pan. Add the spinach and toss until wilted. Move the spinach and mushrooms to one side of the pan and pour the white wine directly onto the other side. When the wine boils, mix everything together. Season well with salt and pepper.
Place the salmon fillets skin-down on a sheet of baking paper on a baking sheet. Season well with salt and pepper and roast the salmon for eight minutes. Remove the entire baking paper to a serving plate and pour over the mushroom and spinach mixture. Squeeze over the lemon juice and serve.
Adam's tip You don't need two ovens to make both of these dishes for one dinner. Just cook the pumpkin first and keep it warm while the salmon cooks.
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.
Notes about this recipe
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Baked salmon & aubergine cannelloni
Heat the oil in a large pan and fry the onions for 10 mins, until starting to turn golden. Stir in the aubergines, then fry 5 mins more to soften them.
Pour in the passata and wine, then stir in the capers, sugar, 1 tsp salt and some black pepper. Cover and cook for 20 mins.
Meanwhile, spoon 250g mascarpone into a bowl with the milk, pesto and eggs, and beat until smooth.
Halve each salmon fillet to make 2 long pieces. Spread 1 tbsp of the remaining mascarpone over each pasta sheet, add a piece of salmon, then season and roll up.
Wash and wilt the spinach in a large pan (you don’t need to add oil), then squeeze as much liquid as you can from it – this is important as otherwise the pasta bake will be too wet.
Spread the spinach on the base of a large lasagne dish or roasting tin, measuring approx 27 x 35cm. Arrange the salmon and lasagne parcels on the spinach, then pour over the tomato and aubergine sauce. Now carefully pour over the pesto and mascarpone layer. If freezing, cover the surface of the lasagne with cling film, then overwrap the dish with cling film and foil. To defrost, thaw overnight in the fridge.
To cook and serve, heat oven to 190C/170C fan/gas 5, scatter the Parmesan over the mascarpone and bake for 40 mins until bubbling. Allow to settle in the dish for 5-10 mins before serving scattered with basil leaves.