Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the salmon in a large frying pan and cover with cold water. Add bay leaf and lemon peel and bring to a simmer over medium-low heat. Cook for 5 mins or until just cooked through. Drain. Set aside to cool slightly. Flake the salmon into large pieces.
Step 2
Heat oil in a medium frying pan over medium heat. Cook onion for 5 mins or until onion softens. Add peas and cook for 3 mins or until heated through. Transfer to a food processor. Add half the cream. Process until almost smooth.
Step 3
Meanwhile, cook spinach in a large saucepan over medium heat, covered, turning occasionally, for 3 mins or until spinach wilts. Transfer to a colander. Set aside for 5 mins or until cool enough to handle. Squeeze excess liquid from spinach. Coarsely chop and place in a bowl with ricotta, dill and lemon rind. Stir to combine.
Step 4
Preheat oven to 180°C. Lightly grease a 10-cup (2.5L) ovenproof dish. Spoon a little spinach mixture over the base. Top with one-third of the lasagne sheets. Spoon over half the remaining spinach mixture. Top with half the pea mixture. Sprinkle with half the salmon. Top with half the remaining lasagne sheets. Continue layering with the remaining spinach mixture, pea mixture and salmon. Top with remaining lasagne sheets. Drizzle with remaining cream. Sprinkle with parmesan.
Step 5
Bake for 20-25 mins or until golden brown and lasagne sheets are tender. Set aside for 5 mins before serving with salad.
Switch up your usual lasagne recipe with this Seafood salmon and pea lasagne recipe. Mix up meal time this week and give this hearty dish a go.
Method
Step 1
Place the salmon in a large frying pan and cover with cold water. Add bay leaf and lemon peel and bring to a simmer over medium-low heat. Cook for 5 mins or until just cooked through. Drain. Set aside to cool slightly. Flake the salmon into large pieces.
Step 2
Heat oil in a medium frying pan over medium heat. Cook onion for 5 mins or until onion softens. Add peas and cook for 3 mins or until heated through. Transfer to a food processor. Add half the cream. Process until almost smooth.
Step 3
Meanwhile, cook spinach in a large saucepan over medium heat, covered, turning occasionally, for 3 mins or until spinach wilts. Transfer to a colander. Set aside for 5 mins or until cool enough to handle. Squeeze excess liquid from spinach. Coarsely chop and place in a bowl with ricotta, dill and lemon rind. Stir to combine.
Step 4
Preheat oven to 180°C. Lightly grease a 10-cup (2.5L) ovenproof dish. Spoon a little spinach mixture over the base. Top with one-third of the lasagne sheets. Spoon over half the remaining spinach mixture. Top with half the pea mixture. Sprinkle with half the salmon. Top with half the remaining lasagne sheets. Continue layering with the remaining spinach mixture, pea mixture and salmon. Top with remaining lasagne sheets. Drizzle with remaining cream. Sprinkle with parmesan.
Step 5
Bake for 20-25 mins or until golden brown and lasagne sheets are tender. Set aside for 5 mins before serving with salad.
