Salmon and spinach lasagna: an easy and delicious recipe for everyone

salmon and spinach lasagna This is a delicious recipe that combines delicate flavors and melt-in-your-mouth textures. This convivial dish delights with the subtle combination of fresh salmon and lightly flavored spinach, all topped with a smooth béchamel sauce. Easy to prepare, it's perfect for a family dinner or a get-together with friends. Whether you're a beginner or an experienced cook, this simple five-step recipe will guide you step by step to create a balanced and flavorful dish. Discover how to make these homemade lasagnas, ideal for adding variety to your meals while enjoying a truly delicious experience.

Ingredients for salmon and spinach lasagna

For 4 to 6 people

• 9 to 12 lasagna sheets

Toppings:

• 400 g fresh salmon
• 500 g ofspinach
• 1 medium yellow onion
• 1 tablespoon + 1 knob of butter
• 100 g grated Emmental
• Salt and pepper

For the bechamel:

• 40g butter
• 40g flour
• 50 cl milk
• 1 pinch of ground nutmeg
• Salt and pepper

Before starting the recipe, prepare all the ingredients and keep them on hand for a smooth flow of steps.

Preparation of salmon and spinach lasagna

Preparation time: 30 minutes – Cooking time: 40 minutes

1. Pre-cook the lasagna sheets

This step prevents the leaves from remaining too firm after baking.

1. Bring a large pot of salted water to a boil.
2. Dip the lasagna sheets one by one into boiling water for about 3 to 4 minutes to soften them slightly.
3. Drain them and set aside in cold water to prevent them from drying out.

2. Cooking the spinach

1. Peel and finely chop the onion.
2. Heat a tablespoon of butter in a large skillet.
3. Sauté the onion over medium heat for 3 to 4 minutes, until translucent.
4. Add fresh spinach (or thawed frozen spinach).
5. Cook over medium heat, stirring regularly, until the water has completely evaporated.
6. Add salt and pepper and set aside off the heat.

3. Cooking the salmon

1. Heat a large knob of butter in a frying pan.
2. Place the salmon fillets on it, skin side down.
3. Cook over medium heat for about 5 to 10 minutes, turning halfway through cooking.
4. Remove from heat, remove the skin and coarsely flake the salmon with a fork.
5. Check that there are no bones left and set aside.

4. Preparation of the béchamel sauce

1. In a saucepan, melt 40g of butter over medium heat.
2. Add 40g of flour and whisk for 1 to 2 minutes to form a roux.
3. Gradually pour in the 50 cl of milk while whisking to avoid lumps.
4. Let thicken over low heat, stirring constantly for about 5 minutes.
5. Season with salt, pepper and a pinch of nutmeg.
6. Set the béchamel aside off the heat once it has a smooth consistency.

5. Assembling the lasagna

1. Preheat your oven to 180°C, fan-assisted.
2. Lightly butter a medium-sized baking dish.
3. Spread a thin layer of béchamel sauce on the bottom of the dish.
4. Place a first layer of lasagna sheets.
5. Add a layer of spinach, then a layer of flaked salmon.
6. Cover with béchamel, then add more lasagna sheets.
7. Repeat the layers until you run out of ingredients, ending with béchamel.
8. Sprinkle the top with grated cheese.

6. Oven cooking

1. Bake the dish in the middle of the oven for 35 to 40 minutes.
2. Check the lasagna sheets are cooked with the tip of a knife.
3. Finish cooking with 5 minutes in grill mode to brown the top.
4. Let the salmon and spinach lasagna rest for 5 to 10 minutes before serving to make it easier to cut.

Advance preparation and storage

Salmon and spinach lasagna can be prepared the day before and stored in the refrigerator. It even gains in flavor after resting for a few hours. It's also possible to freeze it before cooking, well wrapped in a suitable dish. Then, simply cook it directly from frozen, extending the cooking time by about 10 to 15 minutes.

Variations of salmon and spinach lasagna

Adapt the recipe to the type of salmon

This recipe can be made with fresh salmon, smoked salmon, or a combination of both. Fresh salmon provides a tender, soft texture, while smoked salmon offers a more pronounced flavor. For a balanced result, you can use 200g of each. If you opt for only smoked salmon, be sure to adjust the seasoning with salt.

Fresh or frozen spinach

Fresh spinach gives a slightly more vegetal taste and a lighter texture, but it requires a little more preparation (washing, trimming, cooking). frozen spinach leaves are an excellent alternative, provided you dry them well during cooking to avoid making the lasagna too moist.

Enrich the filling

To add creaminess, you can incorporate a little of ricotta cheese or fresh goat cheese with cooked spinach. This helps to soften their flavor while adding texture. A touch of grated lemon or some fresh herbs likedill or parsley can also enhance the flavors.

Vary the cheeses

Grated cheese can be substituted or supplemented with Parmesan, mozzarella, or a blend of Italian cheeses. This allows you to customize the gratin to your preferences. Parmesan, in particular, adds a more robust touch and a beautiful golden crust.

Lactose-free version

For a lactose-free version, it is possible to make the béchamel with unsweetened plant-based milk (such as oat milk or almond). Butter and hard cheese can be kept in the recipe because they do not contain or no longer contain lactose.

Side dishes for salmon and spinach lasagna

Light and crunchy salads

To balance the rich, melting texture of the salmon and spinach lasagna, a green salad is the perfect accompaniment. A simple salad of baby greens dressed with a light lemon and olive oil vinaigrette adds a fresh touch. You can add radish minced, cucumbers or some seeds (sunflower, pumpkin) for a crunchy touch.

Grilled or steamed vegetables

Grilled vegetables like zucchini, peppers or oven-roasted carrots go perfectly with this dish. They add color and lightness to the plate. Alternatively, lightly seasoned steamed vegetables (green beans, broccoli ou cauliflowers) are also a good option.

Summary of the recipe for salmon and spinach lasagna

Ingredients for 4 people

• 9 to 12 lasagna sheets
• 400g fresh salmon (or half fresh, half smoked)
• 500g spinach (fresh or frozen)
• 1 brown onion
• 1 tablespoon + 1 knob of butter
• 100 g grated Emmental
• Salt and pepper
• 40g butter
• 40g flour
• 50 cl milk
• 1 pinch of nutmeg

Preparation steps

1. Pre-cook the lasagna sheets in a large volume of salted water for 4 minutes. Drain and set aside in cold water.
2. Slice the onion and sauté it. Add the spinach and cook until the water evaporates. Season and set aside.
3. Cook the salmon fillets in a pan. Crumble and check for bones. Set aside.
4. Melt the butter, add the flour to form a roux. Gradually add the milk while stirring. Let it thicken, season.
5. Preheat the oven to 180°C. In a buttered dish, alternate béchamel sauce, lasagna, spinach, and salmon. Repeat the layers and finish with grated cheese.
6. Bake the salmon and spinach lasagna for 35 to 40 minutes. Grill for 5 minutes at the end of cooking. Let stand before serving.

Conclusion

Salmon and spinach lasagna is a delicious and balanced recipe, perfect for a convivial meal with family or friends. Easy to prepare, it combines the sweetness of salmon, the freshness of spinach, and the creaminess of homemade béchamel sauce. This dish can be adapted to suit your tastes and adapts to different tastes to satisfy all palates. Feel free to try this recipe, personalize it, and share your thoughts in the comments. Enjoy your meal and see you soon for other delicious and easy-to-make recipes!

FAQ

Can you prepare the salmon and spinach lasagna in advance?

Yes, you can prepare the salmon and spinach lasagna the day before and store it in the refrigerator. This allows the flavors to blend well. Simply reheat gently in the oven before serving.

Can you use frozen spinach for this recipe?

Absolutely, frozen spinach works great. Just be sure to thaw and drain it thoroughly to avoid excess water in the lasagna. This ensures a perfect texture after cooking.

What is the best way to cook salmon for lasagna?

The salmon can be pan-fried or steamed, depending on your preference. The short cooking time helps retain its tenderness and flavor. Then, gently flake it into the layers.

How to make spinach lasagna less watery?

To prevent your salmon and spinach lasagna from becoming too watery, it's important to dry the spinach thoroughly, especially if it's frozen. Sauté it in a pan until all the water has evaporated. You can also thicken the béchamel sauce slightly to better absorb the moisture from the vegetables.

How to freeze salmon and spinach lasagna?

Allow the salmon and spinach lasagna to cool completely before wrapping tightly. Use a suitable dish or heavy-duty plastic wrap to prevent freezer burn. To bake, extend the oven time by 10 to 15 minutes and check the internal temperature.