Salmon lasagna in cream sauce and broccoli: it does not take much to make a pasta dish sublime. The results of these salmon lasagna is delicious. We cook the broccoli for just 10 minutes, otherwise it overcooks. And pink salmon just because it will heat up in the final mixture. The cream is just right on the warm dish, so it does not catch the bottom of the pan. This dish is a complete meal: fish, vegetable, dairy, starch. This is too good … Do it to enjoy your family, you’ll tell me the news!
Preparation: 20 min
Cooking time: 15 minutes
Ingredients list for the Salmon Broccoli Lasagna
6 people :
- 350 g spaghetti or lasagne
- 600 g skinless salmon fillet
- 500 g broccoli
- juice of 1 lemon
- 30 cl of cream
- 150 g freshly grated Parmesan cheese
- 1 bunch fresh dill
- salt and freshly ground pepper
- olive oil
Preparation steps: Salmon Broccoli Lasagna
Peel the broccoli and separate them into florets, wash them. Cut the salmon into large cubes, regularly. Rinse, pat dry and chop dill.
In a large pot, bring 3 liters of salted water to a boil. Dip the lasagnette and cook the time indicated on the package (8 to 12 minutes depending on size). Taste to check for doneness.
Meanwhile, cook the broccoli in boiling salted water for 6 minutes, then drain. Heat the cream in small saucepan with half the Parmesan, add dill and mix.
In a nonstick skillet, put your salmon cube for 3 minutes on high heat with a little olive oil, stirring constantly. Add salt and pepper and sprinkle with lemon juice.
Drain the lasagne, put them in a pre-heated platter, add the diced salmon, broccoli and hot dill cream. Mix and serve immediately by offering the rest of the parmesan in a bowl.
The good accompaniment: A good white wine.
Recipe inspired by Eleonora