Recipes / Main dishes / Salmon and leek lasagne
Lunch
Dinner
One-dish meal
High protein
Baked
Salmon and leek lasagne
A light lasagne of salmon and softened leek in a quick béchamel, layered with Parmesan.
- Cooking
- 30 min
- Prep
- 20 min
- Difficulty
- Easy
Per serving
536 kcal
Protein · 26 %
35 g
Fat · 49 %
29 g
Carbs · 25 %
34 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 4 servings
- 20 g butter
- 1 tbsp olive oil
- 2 garlic cloves, chopped
- 3 leeks, white part only
- 3 salmon fillets
- 1 tsp salt
- 1 tsp pepper
- 0.5 tsp nutmeg
- 2 tbsp plain flour
- 400 ml milk
- 80–100 g grated Parmesan
- 4–5 quick-cook lasagne sheets
Step by step
- Heat a little oil and butter in a frying pan.
- Add the chopped garlic and let it brown.
- Add the well-washed, sliced leeks and cook for 10 minutes.
- Add the salmon to the pan.
- Add the salt, pepper, nutmeg, flour and milk, and stir until it thickens.
- Grease a baking dish with a little oil so nothing sticks.
- Put a lasagne sheet in the dish.
- Alternate layers of filling and Parmesan with the lasagne sheets (the kind that cook in 20 minutes).
- Bake at 180 °C for 30 minutes.