Poached salmon and asparagus lasagne al forno

Poached salmon and asparagus lasagne al forno.

Spring is sprung and asparagus season has started here in Northern Italy! There are so many delish pasta with asparagus recipes but this poached salmon and asparagus lasagne al forno is one you are definitely going to want to try!

poached salmon and asparagus lasagne al forno one portion on white plate

 Lasagne con asparagi e salmone.

It’s asparagus season and asparagus are everywhere here in Veneto. Fat or thin, green, white or purple, wild or cultivated, Northern Italians love asparagus. Italians have so many  recipes for this spring perennial vegetable. They steam or boil the asparagus and serve them with different condiments like Parmesan and butter, gremolata or even with capers and anchovies.

They make asparagus frittata  and crepes and asparagus risotto is practically a staple here this time of year. And, of course, asparagus find their way into numerous pasta dishes, like this to-die-for poached salmon and asparagus lasagne.

poached salmon and asparagus lasagne al forno one portion on white plate with plum blossom

Some asparagus history.

People have been eating asparagus since 3000 B.C. The exact origins of asparagus are hazy. Like many vegetables, asparagus originated as a wild plant (wild asparagus grow in many parts of Italy) . Certainly the ancient Egyptians ate them as they appear in Egyptian writings. And, the ancient Romans and Greeks loved them too! In fact, the word ‘asparagus’ comes from the Greek ‘asparagos’ meaning sprout or shoot.

Poached salmon and asparagus lasagne al forno ingredients

The Romans were the first people to cultivate asparagus. They ate them fresh in season and dried them for the winter. They also froze them! Apparently the Romans sent tons of these veggies high into the alps to freeze them for the feast of Epicurious and the Emperor Augustus even built ‘an asparagus fleet’ so that asparagus could be shipped all over the Empire!

Poached salmon and asparagus lasagne al forno boiled asparagus in saucepan and white bowl

Asparagus in Italy.

After the fall of the Roman Empire, asparagus lost popularity but began to be re-cultivated in Europe in the 1500s. Here in Veneto, asparagus fields abound. Italy is the leading producer of green asparagus in Europe and the third for white asparagus. There are some types of Italian asparagus which have DOP classification from the European Union, such as the white asparagus from Bassano del Grappa.

The purple asparagus ‘Violetto d’Albenga’ from Liguria was the first type of purple asparagus ever to be developed. A recipe for those is waiting to be made, just as soon as I can get my hands on some of those tasty wonders!

bechamel sauce for poached salmon and asparagus lasagne al forno

Poached salmon and asparagus lasagne recipe.

Since I live in the region that cultivates the most asparagus in Italy, it’s not surprising that we eat so much here in the spring! I love baked pasta so, when I was looking for an asparagus pasta recipe to post and saw this poached salmon and asparagus lasagne al forno, it was love at first sight! It was also love at first bite!

chopped boiled asparagus and poached salmon on white plates ingredients for poached salmon and asparagus lasagne al forno

Asparagus and salmon are a delicious combination. I could have cheated with the salmon and used tinned. But, I thought it’s never going to taste as good as poaching it myself! Obviously, tinned salmon would make this a much faster recipe. But, if you have the time, I’d definitely recommend poaching fresh salmon! Divinely delicious!

Poached salmon and asparagus lasagne al forno being assembled in white oven dish

Like other baked lasagna recipes this poached salmon and asparagus lasagne requires a bit of work and needs to be made in stages. However, nothing takes very long. The asparagus can be boiled or steamed but they only need 5 minutes. Poaching the salmon takes about 20-25 minutes and making the béchamel not even ten!

Poached salmon and asparagus lasagne al forno being assembled in white oven dish

Fresh or dried lasagne sheets?

I used fresh lasagne sheets and didn’t precook them. But, you can use dried. However, then you’ll need to par-boil the sheets beforehand. Don’t forget to keep them very al dente as the pasta will finish cooking in the oven. Then just put it all together and bake for about 25 minutes.

Poached salmon and asparagus lasagne al forno in white oven dish before baking

We had this poached smoked salmon and asparagus lasagne for dinner last night and the first thing I wanted to do this morning was share the recipe here. I have some other recipes I have made which are on my list to be posted, but this one had to jump the queue! I’m sure if you try it you’ll understand why!

If you make this poached salmon and asparagus lasagna recipe, I’d love to hear how it turns out and if you liked it. So, please leave a comment here on the blog or on The Pasta Project Facebook page.

Looking forward to hearing from you!

Buon appetito!

Other asparagus recipes on The Pasta Project.

  1. North Italian asparagus pasta recipe
  2. Shrimp and asparagus farfalle

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salmon and asparagus lasagne al forno

This recipe was originally published in 2018 but has been updated.

5 from 26 votes
Poached salmon and asparagus lasagne al forno
Prep Time
15 mins
Cook Time
1 hr 5 mins
Resting time
10 mins
Total Time
1 hr 20 mins
 

A divinely delicious baked pasta with fresh seasonal asparagus and poached fresh salmon

Course: Main Course
Cuisine: Italian, Northern Italy
Keyword: asparagus, asparagus pasta, authentic Italian pasta recipe, fresh salmon, lasagna, salmon pasta
Servings: 4
Author: Jacqueline De Bono
Ingredients
  • 300 g fresh salmon fillets ( 10-11oz) skinless
  • 200 g lasagne pasta sheets (7oz) fresh or dried ( I used fresh from Giovanni Rana)
  • 30 g grated Parmesan (1oz)
  • 1 kg asparagus (2.2lbs) fresh green
For salmon poaching
  • 1 white onion peeled and sliced
  • 1 stalk celery washed and cut into pieces
  • 1 sprig dill
  • 1 lemon (juiced)
  • 1 bay leaf
  • salt
For béchamel
  • 100 g all purpose flour (3.5oz)
  • 100 g butter (3.5oz)
  • 1-2 tsp lemon zest
  • 130 g stracchino cheese (4.5oz) or burrata or ricotta
  • 1 Lt fresh milk (2 pints)
  • 1 tsp dill chopped
  • salt
Instructions
Poach the salmon
  1. Place the skinless salmon fillets into a poaching tray with some dill, the bay leaf, the peeled and sliced onion and the celery stalk washed and cut into pieces. 

  2. Add enough cold water to cover the fish and add the juice of one lemon. Poach covered from cold on a moderate heat until the salmon is cooked. (about 20-25 minutes)

  3. When the salmon is cooked take it out of the poaching liquid and put it on a plate to cool.

Cook the asparagus
  1. Wash the asparagus and cut off the hard part at the bottom of the stalk ( You can do this by bending the stalks and they will break at the right place)

  2. Boil or steam the asparagus until they are still a little firm. I boiled them in bundles for 5 minutes. Then plunge them in cold water to prevent them continuing to cook.

  3. Cut the asparagus stalks into small pieces keeping the spears intact. Set aside.

Make the béchamel
  1. In a saucepan, let the butter melt over a moderate flame. Add the flour a little at a time, stir carefully and make sure any lumps of flour dissolve. Then pour in the milk a little at a time, continuing to stir until it starts to thicken. 

  2. Add salt, some chopped dill, lemon zest and the Parmesan cheese, if you are using it. Continuing stirring until the cheese melts and the béchamel is thick enough. If it gets too thick you can add more milk.

  3. If you are using stracchino or burrata add once the béchamel is ready and cream with a hand held blender. 

Assemble your poached salmon and asparagus lasagne
  1. Put a small ladlful of béchamel in the bottom of a rectangular or square oven dish and spread it evenly. Place one layer of lasagne sheets on top. Then make a layer of asparagus stalks and salmon. Spread some more béchamel on top of the salmon and asparagus. 

  2. Add another layer of pasta sheets, then some salmon and asparagus stalks and more béchamel. Repeat if you have enough salmon and asparagus stalks. Finish with a layer of pasta. Cover this with the asparagus spears and finally the last of the béchamel and a light sprinkling of parmesan and a few small pieces of butter.

  3. Bake in a preheated oven at 180° for about 20-25 minutes (until the top starts to brown) Be careful not to let the asparagus spears burn. 

  4. Let the poached salmon and asparagus lasagne rest for 5-10 minutes before serving.

Recipe Notes

I used fresh lasagne sheets so I didn't par-boil them. If you are using dried lasagne you will need to cook themin boiling salted water first. Be careful not to overcook them (half cooked if enough) as they will continue cooking in the oven and can get too soft and mushy. 

For a very quick version of this recipe you can use tinned salmon and ready made béchamel, but I would recommend using homemade béchamel and poaching the salmon yourself for best results.

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poached salmon and asparagus lasagna

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53 Comments

  • Avatar
    Lathiya
    April 8, 2020 10:59 pm

    Wow…I have been hearing Lasagne for a very long time but yet to try. This poached salmon and asparagus sound so interesting combo.

    • Avatar
      The Pasta Project
      April 13, 2020 1:35 am

      This recipe is delicious, and the delicate flavours really compliment each other well.

  • Avatar
    Alexis
    March 19, 2020 4:14 pm

    Oooh, I have salmon in my freezer and this recipe sounds delicious. I’ll give it a try this week, can’t wait!

    • Avatar
      The Pasta Project
      April 13, 2020 1:36 am

      How lucky! I hope you try it and love it!

  • Avatar
    Ramona
    March 18, 2020 6:19 pm

    I love this combination and I make it as a salad generally or add a poached egg. I cannot wait to make this as a lasagna, it sounds magnificent

    • Avatar
      The Pasta Project
      April 13, 2020 1:38 am

      That sounds divine, Ramona. I must do that sometime too.

  • Avatar
    Kacey Perez
    March 17, 2020 6:19 pm

    The flavors in the recipe are amazing! So refreshing and comforting. I will recommend this to everyone!

    • Avatar
      The Pasta Project
      April 13, 2020 1:39 am

      Thank you, Kacey. I really like asparagus and salmon flavours together.

  • Avatar
    Jenni LeBaron
    March 16, 2020 2:46 am

    This lasagna al forno recipe really combines some of my very favorite foods into one! I love salmon, I love asparagus, and I love lasagna. This recipe really hits it out of the park!

    • Avatar
      The Pasta Project
      April 13, 2020 1:40 am

      Absolutely, Jenni! It sounds like this one os a must-try for you!

  • Avatar
    Dannii
    March 15, 2020 8:44 pm

    I love making a fish lasagna – I will have to try adding some asparagus next time too.

    • Avatar
      The Pasta Project
      April 13, 2020 1:41 am

      I am sure you will love it, Dannii.

  • Avatar
    Veronika
    March 15, 2020 7:02 pm

    What a great recipe! It’s healthy and comforting, and looks absolutely delicious! Saving for future!

    • Avatar
      The Pasta Project
      April 13, 2020 1:43 am

      Thank you, Veronika. There is nothing better than fresh ingredients for comforting, healthy meals.

  • Avatar
    Lori | The Kitchen Whisperer
    March 15, 2020 6:50 pm

    You always have such unique and inspiring recipes! This look absolutley incredible! It looks so decadent without being complicated!

    • Avatar
      The Pasta Project
      April 13, 2020 1:43 am

      Thank you, Lori. There are so many recipes still to discover and share!

  • Avatar
    Danielle
    March 15, 2020 3:30 pm

    I get really excited about asparagus recipes – I just love using it in my dishes, and never get tired explornig new recipes with it. It is nice to see that even though there are many stages involved, each of them is pretty quick and easy.

    • Avatar
      The Pasta Project
      April 13, 2020 1:45 am

      I love asparagus too. I am very much looking forward to making some recipes with the purple asparagus, once I can get my hands on some!

  • Avatar
    Elaine
    March 15, 2020 2:05 pm

    There is nothing better than salmon and lasagne. I’ve tried a few different variations and they never disappointed. But you are right – taking care of poaching makes the dish so special.

    • Avatar
      The Pasta Project
      April 13, 2020 1:51 am

      Yes, it’s an extra step, but it makes the difference. Having said that, if you only had tinned salmon in the cupboard, it would still be delicious.

  • Avatar
    Sharon
    March 14, 2020 11:42 pm

    Asparagus is hands down one of my favorite veggies so I’m always looking for delicious recipes using it.

    • Avatar
      The Pasta Project
      April 13, 2020 2:09 am

      We are very lucky to live in an area that produces so much asparagus. That means we have many delicious asparagus recipes!

  • Avatar
    Tammy
    March 14, 2020 4:10 am

    This looks absolutely delicious! I love this twist on lasagna…I must try it!

    • Avatar
      The Pasta Project
      April 13, 2020 2:10 am

      Thank you, Tammy. If you like salmon and asparagus, you will love it I am sure.

  • Avatar
    Sondra Barker
    March 13, 2020 11:38 pm

    Wow this looks so good! Such an interesting take on a regular lasagne! I need to try this out.

    • Avatar
      The Pasta Project
      April 13, 2020 2:14 am

      Thank you, Sondra. It maybe isn’t as well known as meat lasagne, but it is just as delicious!

  • Avatar
    Amy Liu Dong
    March 13, 2020 6:01 pm

    Never tried to put asparagus on my lasagna and this recipe is so interesting, will definitely try to make this dish on this weekend.

    • Avatar
      The Pasta Project
      April 13, 2020 2:15 am

      I hope you can try it and love it!

  • Avatar
    Analida Braeger
    March 11, 2020 3:11 pm

    My family loves salmon and this dish came together so easily. I was not able to find the stracchino cheese but the ricotta worked great! Thanks for the tips!

    • Avatar
      The Pasta Project
      April 13, 2020 2:16 am

      I am so glad to hear that, Analida!

  • Avatar
    Stine Mari
    March 11, 2020 1:17 pm

    I wish there was wild asparagus here in Norway too, they’re so expensive! But this looks amaazing and so loaded with flavor I just have to try it!

    • Avatar
      The Pasta Project
      April 13, 2020 2:19 am

      I have read about Hvasser, the asparagus island in Norway! I wonder if it would grow in a home garden? We are very lucky here to be surrounded by so many asparagus growers!

  • Avatar
    [email protected]
    March 10, 2020 8:10 pm

    I make so much salmon, and I love asparagus so much – and yet I don’t think I’ve ever put the two together! This is a wonderful recipe, and such a lovely way to welcome spring. The fact that this is a pasta dish has me even more elated – the flavour combination is just fantastic, and so easy to love. I can definitely understand why people have gone to so much trouble over asparagus over the years (though I have to say I didn’t know about the Asparagus Fleets!). Thanks for sharing it with us.

    • Avatar
      The Pasta Project
      April 13, 2020 2:20 am

      It is perfect for spring. Asparagus crops are a sign to us that spring is here.

  • Avatar
    Pam Greer
    March 10, 2020 2:48 pm

    This is the perfect spring lasagna recipe!! Asparagus and salmon are a favorite combination at our house. I usually poach extra salmon to use in salads too!

    • Avatar
      The Pasta Project
      April 13, 2020 2:26 am

      That is a great idea, Pam. I shall do that next time!

  • Avatar
    Lesli Schwartz
    March 9, 2020 10:06 pm

    I really need to use salmon in a lasagna! Why didn’t I think of that! And I love your use of asparagus. These two are my favorite ingredients!

    • Avatar
      The Pasta Project
      April 13, 2020 2:28 am

      You must try this if you love asparagus and salmon!

  • Avatar
    Colleen
    March 9, 2020 6:41 pm

    I love asparagus season. What a delicious idea for a lasagna. I can’t wait to make it.

    • Avatar
      The Pasta Project
      April 13, 2020 3:56 am

      Us too Colleen! I am very lucky to live wheer I do!

  • Avatar
    Ben
    March 9, 2020 6:35 pm

    You seriously just won the internet for all time with me. I love lasagna, but I haven’t made it in forever because I’m trying to eat healthier. Regular lasagna is just so heavy and artery-clogging. I can’t wait to make this lighter version.

    • Avatar
      The Pasta Project
      April 13, 2020 3:58 am

      The salmon and asparagus make it light and delicious!

  • Avatar
    Victoria Cauchi
    December 27, 2018 5:32 pm

    Can I make poached salmon and asparagus lasagne a few day ahead ,can I freeze it, Thank you for the delicious recipes.

    • Jacqui
      Jacqui
      December 27, 2018 9:08 pm

      Hi Victoria! I’m happy you like my recipes! I think you can freeze this lasagna but I have never done it, so am not sure how good it will be from frozen. However, lasagna is one of the few pasta dishes I do freeze even if I have never frozen this version. Best to cook from frozen rather than let it defrost as the pasta can become soggy!

  • Avatar
    Joe LaMarco
    December 13, 2018 8:59 pm

    Some Italians would say that you NEVER serve a seafood dish with cheese. I believe that we should eat what we like and let others eat what they like. I will try this recipe WITH the cheese, thank you very much!

    • Avatar
      The Pasta Project
      April 13, 2020 4:05 am

      It is perfect with cheese!

  • Avatar
    Stephanie Simmons
    May 14, 2018 4:43 pm

    This is such a unique take on lasagna! It looks and sounds absolutely delicious!

    • Avatar
      The Pasta Project
      April 13, 2020 4:10 am

      Thank you, Stephanie. It is a perfect spring dish!

  • Avatar
    sapana
    May 13, 2018 4:09 pm

    I am yet to try asparagus, sounds weird right?. The lasagna looks so creamy and tasty for a nice and filling dinner.

    • Avatar
      The Pasta Project
      April 13, 2020 4:14 am

      You should try it! You can steam or boil it and eat with butter and parmesan too!

  • Avatar
    Stine Mari
    May 12, 2018 2:34 pm

    I don’t eat fish, but it still looks really tasty! Do you think I could use some other meat other than seafood?

  • Avatar
    Casey Rodweller
    May 12, 2018 11:18 am

    You can never go wrong with salmon, and all the flavors in this look spectacular!

    • Avatar
      The Pasta Project
      April 13, 2020 4:15 am

      It is a beautiful balance of flavours. Salmon is a really versatile fish.

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