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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.

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

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

Find it online: https://thefamilycooking.com/poached-salmon-and-asparagus-lasagne-al-forno/