Salmon & Potato “lasagna

• загальний час: 1 hour 18 minutes

Інгредієнти

2 medium russet potatoes, peeled and thinly sliced into sheets

3/4 pound skinless salmon fillet

1 tsp dried oregano

1/2 tsp garlic powder

1/4 cup chopped fresh parsley

1/2 tsp salt

1/4 tsp black pepper

2 Tbsp olive oil

1/2 cup grated Parmesan cheese (for topping)

Béchamel Sauce

2 Tbsp unsalted butter

2 Tbsp all-purpose flour

2 cups whole milk

1/2 tsp salt

1/4 tsp black pepper

1/4 cup grated Parmesan cheese

Technique

Напрямки

Preheat oven to 400°F (204°C). Lightly oil an 8x10-inch baking dish. Season the salmon with salt and pepper, place on a foil-lined baking sheet, and roast for 12-15 minutes until just cooked. Let cool slightly, then shred with a fork.

In a bowl, mix shredded salmon with oregano, garlic powder, parsley, 1/2 tsp salt, and 1/4 tsp black pepper.

For the béchamel, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, bring to a simmer, and cook until thickened, about 5-7 minutes. Stir in salt, pepper, and Parmesan.

Mix the warm béchamel into the seasoned salmon mixture until fully combined.

Layer potato sheets in the baking dish to cover the bottom. Spread 1/3 of the salmon-bechamel mix over the potatoes. Repeat layers 3-4 times, finishing with a layer of potato.

Sprinkle top with Parmesan cheese and drizzle with olive oil. Cover tightly with foil.

Bake at 400°F (204°C) for 40 minutes. Remove foil and broil for 2-3 minutes until golden on top.

Let rest at room temperature for 15 minutes before slicing and serving.