Poached Salmon and Asparagus Lasagne al Forno

Why You’ll Love This Recipe

I love Poached Salmon and Asparagus Lasagne al Forno because I get a satisfying combination of flaky salmon, crisp-tender asparagus, and creamy béchamel in every bite. Lemon zest, fresh dill, and Parmesan give the layers plenty of flavor, while the golden, bubbly top adds a cozy, comforting finish.

I also appreciate how approachable this dish is. I poach the salmon in a flavorful broth, make a simple béchamel with that same poaching liquid, and layer everything with no-boil or fresh pasta sheets, so I get a showstopping meal with surprisingly little fuss.

Another reason I keep this recipe in my rotation is its flexibility. I can make it ahead for entertaining, swap the vegetables, and serve it for spring brunches, holiday dinners, or a special weeknight meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements below.)

For Poaching the Salmon

• 1 1/2 pounds (680 g) skinless salmon fillets
• 2 cups water
• 1 cup dry white wine, or additional water
• 1 lemon, half sliced and half reserved for juice
• 1 small shallot, halved
• 3 sprigs fresh dill or parsley
• 1 bay leaf
• 1/2 teaspoon whole black peppercorns
• 1/2 teaspoon salt

For the Asparagus

• 1 pound (450 g) asparagus, woody ends trimmed and cut into 1-inch pieces
• 1 tablespoon olive oil
• Pinch of salt

For the Lemon Béchamel

• 5 tablespoons (70 g) unsalted butter
• 1/3 cup (45 g) all-purpose flour
• 3 cups whole milk, warmed
• 1/2 cup reserved poaching liquid, strained
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

For Assembly

• 9 to 12 no-boil lasagne sheets, or fresh pasta sheets
• 1 1/2 cups freshly grated Parmesan cheese, divided
• 1 cup shredded mozzarella or fontina cheese
• 2 tablespoons chopped fresh dill or chives
• 1 tablespoon butter, for greasing the dish

For Serving

• Extra chopped fresh dill or parsley
• Lemon wedges
• A simple green salad

Directions

1. I preheat the oven to 375°F (190°C) and butter a 9×13-inch baking dish.
2. In a wide, deep skillet, I combine the water, wine, lemon slices, shallot, dill, bay leaf, peppercorns, and salt. I bring the liquid to a gentle simmer over medium heat and let it cook for 5 minutes to build flavor.
3. I add the salmon in a single layer, making sure it’s mostly submerged. I reduce the heat to low, cover the pan, and poach for 8 to 10 minutes until the salmon is just cooked through and flakes easily. I take care to keep the liquid at a bare simmer, so the salmon stays moist and tender.
4. I use a slotted spatula to transfer the salmon to a plate and let it cool slightly. I strain the poaching liquid and reserve 1/2 cup for the béchamel, discarding the rest. I flake the salmon into large chunks, removing any bones.
5. I toss the asparagus with the olive oil and salt, then roast it on a baking sheet at 425°F (220°C) for 6 to 8 minutes, or blanch it in boiling water for 2 minutes, until bright green and just tender. I set it aside.
6. For the béchamel, I melt the butter in a medium saucepan over medium heat. I whisk in the flour and cook for 1 to 2 minutes without browning, stirring constantly.
7. I slowly pour in the warm milk and the reserved poaching liquid, whisking constantly to prevent lumps. I cook for 6 to 8 minutes, whisking often, until the sauce is thick enough to coat the back of a spoon.
8. I remove the saucepan from the heat and stir in half of the Parmesan, the lemon zest, lemon juice, nutmeg, salt, and pepper. I taste and adjust the seasoning.
9. I spread a thin layer of béchamel across the bottom of the baking dish. I add a layer of lasagne sheets, then one-third of the remaining béchamel, one-third of the salmon, one-third of the asparagus, and a sprinkle of Parmesan, mozzarella, and dill.
10. I repeat the layers two more times, finishing with a final layer of pasta, a generous layer of béchamel, and the remaining cheeses. I make sure the pasta sheets on top are fully covered with sauce, so they don’t dry out.
11. I cover the dish tightly with foil and bake for 25 minutes. I then remove the foil and bake for another 15 to 20 minutes until the top is golden and bubbly and the pasta is tender when pierced with a knife.
12. I let the lasagne rest for 15 minutes before cutting, so the layers set. I serve it warm, topped with fresh dill and lemon wedges.

Servings and Timing

I get approximately 8 servings from this recipe.

• Servings: 8
• Prep time: 30 minutes
• Cook time: 50 minutes
• Rest time: 15 minutes
• Total time: About 1 hour 35 minutes

The exact cooking time depends on the type of pasta and my oven, so I check that the pasta is tender and the top is golden rather than relying only on the clock.

Variations

• Smoked Salmon Lasagne: I replace half of the poached salmon with chopped smoked salmon, adding it between the layers for a deeper, saltier flavor.
• Spinach and Salmon Lasagne: I add layers of wilted baby spinach in place of the asparagus.
• Pea and Leek Version: I sauté sliced leeks and add 1 cup of peas to the filling for a sweeter, spring-inspired flavor.
• Lighter Version: I use low-fat milk for the béchamel and reduce the mozzarella to 1/2 cup.
• Ricotta Layer: I mix 1 cup of ricotta with lemon zest, egg, and herbs and spread it between the layers for a richer, creamier texture.
• Gluten-Free Version: I use gluten-free lasagne sheets and replace the flour in the béchamel with a 1-to-1 gluten-free flour blend.

Storage/Reheating

I prefer eating Poached Salmon and Asparagus Lasagne soon after baking because the layers are at their creamiest and the salmon is at its most tender when freshly made.

If I have leftovers, I let the lasagne cool completely, then cover it tightly or transfer individual portions to airtight containers and refrigerate them promptly. I keep it refrigerated for up to 3 days.

For reheating, I cover a portion with foil and warm it in a 325°F (160°C) oven for 15 to 20 minutes until heated through. I can also reheat an individual portion in the microwave at 50% power in short intervals, which keeps the salmon from drying out.

I can assemble the lasagne up to 1 day ahead, cover it tightly, and refrigerate it before baking, adding 10 to 15 minutes to the baking time.

I can freeze the baked or unbaked lasagne, tightly wrapped, for up to 2 months. I thaw it overnight in the refrigerator before baking or reheating. I keep in mind that asparagus may soften and the texture may change slightly after freezing.

FAQs

Can I use leftover cooked salmon?

Yes. I flake about 3 cups of cooked salmon and fold it into the layers. I make a quick béchamel with milk and a little chicken or vegetable broth in place of the poaching liquid.

Do I need to use fresh asparagus?

Fresh asparagus gives the best flavor and texture, but I can use frozen asparagus, thawed and patted dry, or swap in peas, zucchini, or broccoli.

Do I have to boil the lasagne sheets first?

No. No-boil sheets cook in the béchamel and moisture from the filling. If I use regular dried sheets, I cook them for 2 to 3 minutes less than the package directions before layering them.

Why is my béchamel lumpy?

Adding cold milk too quickly or not whisking enough can cause lumps. I warm the milk, add it gradually, and whisk constantly. If lumps remain, I strain the sauce through a fine-mesh sieve.

What should I serve with this lasagne?

I enjoy it with an arugula salad dressed in lemon and olive oil, crusty bread, and a glass of crisp white wine, such as Pinot Grigio or Vermentino.

Conclusion

Poached Salmon and Asparagus Lasagne al Forno is one of my favorite ways to turn a handful of fresh ingredients into a creamy, elegant, and satisfying baked pasta. Tender salmon, spring asparagus, and silky lemon béchamel come together for a dish that feels special but takes hardly any effort.

Poached Salmon and Asparagus Lasagne al Forno

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This poached salmon and asparagus lasagne al forno is an elegant, creamy take on the Italian classic. Tender poached salmon and bright spring asparagus are layered with silky lemon-scented béchamel, fresh pasta sheets and Parmesan, then baked until golden and bubbling. A showstopping dinner for Easter, Mother’s Day and special gatherings, and easy to assemble ahead.

• Author: Laura
• Prep Time: 35 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 servings
• Category: Main Course
• Method: Oven
• Cuisine: Italian

Ingredients

For the poached salmon:

• 1¼ lb (570 g) skinless salmon fillets
• 2 cups (480 ml) water
• ½ cup (120 ml) dry white wine
• 1 lemon, sliced
• 2 bay leaves
• 5 black peppercorns
• 1 tsp salt

For the lemon béchamel:

• 5 tbsp (70 g) unsalted butter
• ⅓ cup (45 g) all-purpose flour
• 3½ cups (840 ml) whole milk, warmed
• 1 cup (240 ml) strained poaching liquid
• ¼ tsp freshly grated nutmeg
• 1 tsp lemon zest and 1 tbsp lemon juice
• ¾ cup (75 g) freshly grated Parmesan
• Salt and white or black pepper, to taste

For assembling:

• 1 lb (450 g) asparagus, tough ends trimmed, cut into 1-inch pieces
• 1 cup (150 g) frozen or fresh green peas (optional)
• 9 to 12 fresh lasagne sheets, or 9 no-boil lasagne sheets
• 1 cup (115 g) shredded low-moisture mozzarella
• ½ cup (50 g) freshly grated Parmesan
• 2 tbsp chopped fresh dill or parsley
• 1 tbsp butter, for greasing the dish

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Instructions

1. Preheat the oven to 375°F (190°C). Butter a 9×13-inch (23×33 cm) baking dish.
2. Poach the salmon: in a wide, deep skillet, combine the water, wine, lemon slices, bay leaves, peppercorns and salt. Bring to a gentle simmer. Add the salmon, cover and poach over low heat for 6 to 8 minutes, until just cooked through. Transfer to a plate and flake into large chunks. Strain and reserve 1 cup of the poaching liquid.
3. Blanch the asparagus in a pot of boiling salted water for 2 minutes, adding the peas for the last 30 seconds. Drain and cool under cold water to keep them bright green.
4. Make the béchamel: melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute without browning. Gradually whisk in the warm milk and the reserved poaching liquid. Simmer for 6 to 8 minutes, whisking often, until thick enough to coat the back of a spoon.
5. Remove from the heat and stir in the nutmeg, lemon zest, lemon juice and Parmesan. Season with salt and pepper.
6. If using fresh sheets, blanch them in boiling salted water for 30 seconds, then transfer to a bowl of cold water and lay them on a clean towel.
7. Assemble: spread a thin layer of béchamel over the bottom of the dish. Top with a layer of lasagne sheets, then one-third of the salmon, asparagus and peas, and a generous layer of béchamel with a sprinkle of mozzarella.
8. Repeat the layers twice more. Finish with a final layer of pasta, the remaining béchamel, mozzarella and ½ cup Parmesan.
9. Cover with foil and bake for 25 minutes. Remove the foil and bake 15 to 20 minutes more, until golden and bubbling at the edges.
10. Let rest for 15 minutes before slicing so the layers set. Sprinkle with dill or parsley and serve.

Notes

• Poach the salmon gently and take it out as soon as it flakes. It cooks again in the oven, so slightly underdone is ideal to keep it moist.
• The poaching liquid adds a lot of flavor to the béchamel, so don’t skip straining and saving it.
• Blanching the asparagus keeps it bright green and tender. Pat the vegetables dry so they don’t water down the layers.
• Warm milk helps prevent lumps in the béchamel. If lumps do form, whisk vigorously or strain the sauce.
• Smoked salmon scraps (about 4 oz) folded into the layers add a nice smoky depth.
• Make ahead: assemble, cover and refrigerate for up to 24 hours. Add 10 minutes to the covered baking time.
• Freeze unbaked lasagne, tightly wrapped, for up to 2 months. Thaw overnight in the fridge before baking.
• Store leftovers in an airtight container in the fridge for up to 2 days and reheat covered at 325°F (160°C) until warmed through.

Nutrition

• Serving Size: 1 slice (1/8 of the lasagne)
• Calories: 540 kcal
• Sugar: 7 g
• Sodium: 590 mg
• Fat: 29 g
• Saturated Fat: 14 g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 32 g
• Cholesterol: 115 mg