Pesto Salmon Lasagna

Here in the Pacific Northwest, salmon is everywhere. My catering company specialized in weddings and couples always wanted to show off local flavors to their thirty cousins flying in from Boston. Unfortunately, even in Washington, fresh wild King salmon—the best of the bunch (or school)—is expensive. Even in season, it can run more than $20 a pound. While most couples yearn for a menu to be proud of, money is always a factor and that’s how this delicious plate of cheesy, basil goodness came to be. I wanted to offer a pasta dish that was easy on the mortgage, would hold well on a buffet, highlighted local seafood, and, most importantly, tasted amazing. Hello Pesto Salmon Lasagna!

Lidia, one of my past mother-of-the-grooms and a current reader, requested this recipe which she says, nine years later, guests still compliment her on. Use the fattiest salmon you can for this dish. Sockeye is less expensive but is very lean and dries out easily. Fresh, wild King is best but, please don’t judge, Atlantic farm-raised works well too. You only need one pound to feed eight people. Bargain!

Tips from the Pro Kitchen:

• Please read all tips, ingredients, and directions before beginning.
• Chefs always set up their mis en place before they start a project. This is everything you need in one neatly organized area – cutting board, towel, salt, pepper, knife, utensils, and prepped ingredients.
• This size recipe works best in a 9×13 baking dish but can easily be doubled.
• As in everything, quality makes all the difference and that includes fat. Use full fat ricotta and mozzarella for best flavor.
• Like most lasagna, this holds together best when made the day or two before you wish to eat it, then gently reheated to serve.
• Please undercook the salmon a little. It should be glossy, shiny, and a little jiggly in the center when done. This helps it stay moist when cooked for a second and third time in the lasagna.
• Depending on the fat content of your salmon and the other ingredients, oil can accumulate at the top of the cheese when finished. If this is unsightly to you, just dap with a paper towel to remove.
• Usually recipes call for extra virgin olive oil. I only use this for drizzling over salads, cheese, dipping bread, etc…as I find the flavor too strong for most cooking. Using a regular olive oil or even light olive oil works great for a mild flavor, especially in the pesto. See below.
• I’ve included a recipe for a simple pesto below but store-bought, especially the Costco brand works well too. Same goes for pre-sliced mozzarella.
• Please use no-boil lasagna noodles. They are a revelation and should be celebrated with a parade. I’d wave a flag.
• Portion while cold for neat slices or eat straight out of the pan with your fingers by the light of the refrigerator at 3am for maximum enjoyment.

This dish is wonderful served with a Caesar salad, a wilted spinach salad, or roasted broccoli and cauliflower.

Please feel free to request any other recipes you’d like to see. I’m happy to share!