Recipes Teresa Cutter's Atlantic Salmon & Asparagus Lasagne
Teresa Cutter's
Atlantic Salmon & Asparagus Lasagne
Serves 2
Cooking time 30 mins
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Ingredients
4 bunches asparagus, trimmed
4 medium zucchini
2 spring onion, sliced
1 bunch parsley and mint
Black pepper
5 x 95g tins SAFCOL Premium Atlantic Salmon in Springwater, drained
Rocket
Parmesan cheese
Lemon
Method
- Boil a large pot of water and blanch the asparagus for 1 minute then drain well. Slice zucchini thinly on a mandolin lengthways (this is your pasta replacement.)
- Combine parsley and mint with a little olive oil and light squeeze of lemon juice into a small dish or blender (a small hand blender is great for this). This is your dressing.
- Layer ingredients into a 15cm square baking dish in the following order until you end up with two complete layers: zucchini – salmon – asparagus - spring onion - dressing. Finish off with a third layer of zucchini over the top.
- Brush with a little olive oil and bake for 30 minutes in 180C oven until heated through.
- Serve with rocket and shaved Parmesan. Drizzle over remaining dressing, garnish with lemon and enjoy.
