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!
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.
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.
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!
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!
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!
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. You can also use leftover poached salmon. But, if you have the time, I’d definitely recommend poaching fresh salmon! Divinely delicious!
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!
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.
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 recipes on The Pasta Project.
- North Italian asparagus pasta recipe
- Shrimp and asparagus farfalle
- Creamy smoked salmon pasta
- Creamy lemon salmon pasta
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This recipe was originally published in 2018 but has been updated.
Poached salmon and asparagus lasagne al forno
Ingredients
- 300 g fresh salmon fillets ( 10-11oz) skinless or leftover poached salmon
- 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 (if using raw salmon)
- 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 teaspoon lemon zest
- 130 g stracchino cheese (4.5oz) or burrata or ricotta
- 1 Lt fresh milk (2 pints)
- 1 teaspoon dill chopped
- salt
Instructions
Poach the salmon if using raw uncooked salmon
- 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.
- 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)
- When the salmon is cooked take it out of the poaching liquid and put it on a plate to cool.
Cook the asparagus
- 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)
- 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.
- Cut the asparagus stalks into small pieces keeping the spears intact. Set aside.
Make the béchamel
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- Let the poached salmon and asparagus lasagne rest for 5-10 minutes before serving.
Notes
Nutrition
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Lori | The Kitchen Whisperer says
You always have such unique and inspiring recipes! This look absolutley incredible! It looks so decadent without being complicated!
The Pasta Project says
Thank you, Lori. There are so many recipes still to discover and share!
Danielle says
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.
The Pasta Project says
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!
Elaine says
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.
The Pasta Project says
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.
Sharon says
Asparagus is hands down one of my favorite veggies so I'm always looking for delicious recipes using it.
The Pasta Project says
We are very lucky to live in an area that produces so much asparagus. That means we have many delicious asparagus recipes!
Tammy says
This looks absolutely delicious! I love this twist on lasagna...I must try it!
The Pasta Project says
Thank you, Tammy. If you like salmon and asparagus, you will love it I am sure.
Sondra Barker says
Wow this looks so good! Such an interesting take on a regular lasagne! I need to try this out.
The Pasta Project says
Thank you, Sondra. It maybe isn't as well known as meat lasagne, but it is just as delicious!
Amy Liu Dong says
Never tried to put asparagus on my lasagna and this recipe is so interesting, will definitely try to make this dish on this weekend.
The Pasta Project says
I hope you can try it and love it!
Analida Braeger says
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!
The Pasta Project says
I am so glad to hear that, Analida!
Stine Mari says
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!
The Pasta Project says
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!
Sean@Diversivore says
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.
The Pasta Project says
It is perfect for spring. Asparagus crops are a sign to us that spring is here.
Pam Greer says
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!
The Pasta Project says
That is a great idea, Pam. I shall do that next time!
Lesli Schwartz says
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!
The Pasta Project says
You must try this if you love asparagus and salmon!
Colleen says
I love asparagus season. What a delicious idea for a lasagna. I can't wait to make it.
The Pasta Project says
Us too Colleen! I am very lucky to live wheer I do!
Ben says
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.
The Pasta Project says
The salmon and asparagus make it light and delicious!
Victoria Cauchi says
Can I make poached salmon and asparagus lasagne a few day ahead ,can I freeze it, Thank you for the delicious recipes.
Jacqui says
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!
Joe LaMarco says
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!
The Pasta Project says
It is perfect with cheese!
Stephanie Simmons says
This is such a unique take on lasagna! It looks and sounds absolutely delicious!
The Pasta Project says
Thank you, Stephanie. It is a perfect spring dish!
sapana says
I am yet to try asparagus, sounds weird right?. The lasagna looks so creamy and tasty for a nice and filling dinner.
The Pasta Project says
You should try it! You can steam or boil it and eat with butter and parmesan too!
Stine Mari says
I don't eat fish, but it still looks really tasty! Do you think I could use some other meat other than seafood?
Casey Rodweller says
You can never go wrong with salmon, and all the flavors in this look spectacular!
The Pasta Project says
It is a beautiful balance of flavours. Salmon is a really versatile fish.