Delia Smith’s Salmon Lasagne is made with skinless salmon fillets, asparagus, butter, leeks, plain flour, milk, lemon rind, Dijon mustard, dill, Parmesan, and fresh lasagne sheets. This delicious Salmon Lasagne recipe creates a hearty dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.
Delia Smith Salmon Lasagne Ingredients
- 600g (1.3 lbs) skinless salmon fillets
- 3 bunches of asparagus, woody ends trimmed, cut in half
- 150g (5.3 oz) butter
- 3 large leeks, washed and thinly sliced
- 125g (1 cup) plain flour
- 1L (4 cups) milk
- 1 tbsp grated lemon rind
- 2 tsp Dijon mustard
- 1/4 cup chopped fresh dill
- 110g (1 1/2 cups) grated Parmesan
- Olive oil spray
- 200g (7 oz) fresh lasagne sheets
- Mixed salad leaves, to serve
How To Make Delia Smith Salmon Lasagne
- Cook the Salmon: Put the salmon in a steamer lined with baking paper. Season with salt and pepper. Cover and cook over boiling water for 8 minutes or until just cooked. Cool slightly, then flake into large pieces.
- Cook the Asparagus: Steam the asparagus for 4 minutes or until bright green and tender. Cool in iced water, then drain and pat dry.
- Cook the Leeks: Melt 25g (1.8 tbsp) butter in a pan over medium-low heat. Add the leeks and cook for 12 minutes or until soft. Drain any excess liquid.
- Make the Sauce: Melt the remaining butter in a large pan over medium-high heat. Add the flour and cook for 1-2 minutes, stirring. Remove from heat. Gradually add the milk, whisking until smooth. Return to heat and cook, stirring constantly, until the sauce thickens (about 3 minutes). Stir in leeks, lemon rind, mustard, dill, and half the Parmesan. Season with salt and pepper.
- Assemble the Lasagne: Preheat oven to 180°C (350°F). Spray a 30 x 19 cm (12 x 7.5 inch) ovenproof dish with olive oil. Line the base with one-third of the lasagne sheets. Add one-third of the sauce and top with asparagus. Add half the remaining lasagne sheets and half the remaining sauce. Add the salmon and season with salt and pepper. Top with remaining lasagne sheets and sauce. Sprinkle with remaining Parmesan.
- Bake and Serve: Bake for 30 minutes or until golden. Let cool for 10 minutes. Serve with mixed salad leaves.
Recipe Tips
- Check for Bones in Salmon – Make sure to remove any bones from the salmon before cooking. It makes flaking the fish easier.
- Cool Asparagus Fast – After steaming, put the asparagus in iced water to keep it green and crisp.
- Stir the Sauce Often – Keep stirring the sauce while cooking to prevent lumps and make it smooth.
- Layer Lasagne Evenly – Spread the lasagne sheets and sauce evenly to avoid a soggy dish.
- Let Lasagne Rest – Let the lasagne sit for 10 minutes after baking. This helps it set and makes it easier to cut and serve.
What To Serve With Salmon Lasagne?
This creamy Salmon Lasagne pairs well with mixed salad leaves, garlic bread, steamed vegetables, or a simple green salad. It also can be served alongside roasted potatoes, a tomato salad, sautéed spinach, or grilled asparagus for a delicious dinner.
How To Store Leftovers Salmon Lasagne?
- Refrigerate: Let the leftover Salmon Lasagne cool to room temperature. Cover it tightly with plastic wrap or foil and store it in the fridge for up to 3-4 days.
- Freeze: Cool the lasagne completely before freezing. Wrap it tightly with plastic wrap and then foil. Freeze for up to 2-3 months. Thaw in the fridge overnight before reheating.
How To Reheat Leftovers Salmon Lasagne?
- In The Oven: Preheat the oven to 180°C (350°F). Cover the lasagne with foil and bake for 20-25 minutes, or until heated through. Remove the foil for the last 5 minutes to crisp up the top.
- In The Microwave: Place a portion of lasagne on a microwave-safe plate. Cover it with a microwave-safe lid or wrap. Heat on high for 2-3 minutes, or until hot. Stir halfway through for even heating.
Delia Smith Salmon Lasagne Nutrition Facts
- Calories: 514
- Total Fat: 28g
- Saturated Fat: 14g
- Cholesterol: 98mg
- Sodium: 845mg
- Potassium: 730mg
- Total Carbohydrate: 37g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 27g
Try More Delia Smith Recipes:
Delia Smith Salmon Lasagne
Description
Delia Smith’s Salmon Lasagne is made with skinless salmon fillets, asparagus, butter, leeks, plain flour, milk, lemon rind, Dijon mustard, dill, Parmesan, and fresh lasagne sheets. This delicious Salmon Lasagne recipe creates a hearty dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Cook the Salmon: Put the salmon in a steamer lined with baking paper. Season with salt and pepper. Cover and cook over boiling water for 8 minutes or until just cooked. Cool slightly, then flake into large pieces.
- Cook the Asparagus: Steam the asparagus for 4 minutes or until bright green and tender. Cool in iced water, then drain and pat dry.
- Cook the Leeks: Melt 25g (1.8 tbsp) butter in a pan over medium-low heat. Add the leeks and cook for 12 minutes or until soft. Drain any excess liquid.
- Make the Sauce: Melt the remaining butter in a large pan over medium-high heat. Add the flour and cook for 1-2 minutes, stirring. Remove from heat. Gradually add the milk, whisking until smooth. Return to heat and cook, stirring constantly, until the sauce thickens (about 3 minutes). Stir in leeks, lemon rind, mustard, dill, and half the Parmesan. Season with salt and pepper.
- Assemble the Lasagne: Preheat oven to 180°C (350°F). Spray a 30 x 19 cm (12 x 7.5 inch) ovenproof dish with olive oil. Line the base with one-third of the lasagne sheets. Add one-third of the sauce and top with asparagus. Add half the remaining lasagne sheets and half the remaining sauce. Add the salmon and season with salt and pepper. Top with remaining lasagne sheets and sauce. Sprinkle with remaining Parmesan.
- Bake and Serve: Bake for 30 minutes or until golden. Let cool for 10 minutes. Serve with mixed salad leaves.
Notes
- Check for Bones in Salmon – Make sure to remove any bones from the salmon before cooking. It makes flaking the fish easier.
- Cool Asparagus Fast – After steaming, put the asparagus in iced water to keep it green and crisp.
- Stir the Sauce Often – Keep stirring the sauce while cooking to prevent lumps and make it smooth.
- Layer Lasagne Evenly – Spread the lasagne sheets and sauce evenly to avoid a soggy dish.
- Let Lasagne Rest – Let the lasagne sit for 10 minutes after baking. This helps it set and makes it easier to cut and serve.
Delia Smith Salmon Lasagne