Salmon open lasagne


I have been craving salmon & pasta today, so there was nothing for it but to make something delicious with said ingredients! I wanted to keep the amount if pasta I used under control (as I could eat buckets of pasta for breakfast, lunch & dinner), so I decided to have fresh lasagne sheets and make a lovely open lasagne!

1 Salmon fillet
1 Onion, chopped (red or white)
Handful of mushrooms, chopped
2 Handfuls of fresh spinach
Half a bag of cherry tomatoes
Tbsp of tomato purée
Half a can of chopped tomatoes
2 Cloves of garlic, crushed
2 Tsp of fresh herbs, chopped (I used basil and parsley)
1 Tbsp Balsamic vinegar

1) Put a frying pan on a medium/high heat and press the salmon skin side down into the pan. Cook until the skin begins to burn slightly. Remove the skin and break up the fish. At this point the natural oils will start to come out of the fish

2) Add the onion & garlic to the pan and stir. Season with salt & pepper to draw out the water

3) Add the mushrooms. When cooked through add the cherry tomatoes, canned tomatoes and purée. Stir

4) Boil the kettle. In the meantime Cut two fresh lasagne sheets in half, place three of these halves into a bowl and pour the boiling water over them to heat them through

5) Add herbs and simmer until the juices have reduced

6) Take the sheets out of the bowl and layer them on a plate with the salmon and tomato mixture

7) Season with salt and pepper, you can drizzle with a little olive oil if you like

8) Serve and enjoy! Mmmm 🙂

This was a huge plate of food and only 11 Weight Watchers pro points! Woohoo!


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