Dill-Licious Salmon and Spinach Lasagna:

Ingredients

For Salmon

• 1 lb fresh salmon fillet
• 1 1/2 cups white wine
• 4 tablespoons fresh dill
• 1 lemon, sliced
• 2 garlic cloves, slightly crushed

For Creme Fraiche Sauce

• 1 cup creme fraiche
• 3-4 green onions, sliced thin
• 4 ounces pimientos, drained and roughly chopped
• 1/8 teaspoon fresh grated nutmeg

For Lasagna

• 6 ounces washed baby spinach
• 16 ounces lasagna noodles
• 1/2 cup grated parmesan cheese
• 2 cups shredded mozzarella cheese

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   Pour wine into a wide shallow sauce pan, add lemon and about half of the dill (whole stems will work best), and salt and pepper to taste. Bring to a low simmer, add salmon, and poach until cooked through, turn once if liquid does not cover fish.

3. 3

   Set salmon aside, and allow to cool. Remove dill sprigs, lemon slices, and garlic, increase heat to high, and reduce poaching liquid to 1/2 cup.

4. 4

   Thin creme fraiche with reduced cooking liquid to a drizzle-able sauce consistency. Stir in green onions, pimientos, nutmeg, and the other half of the dill minced fine, and salt and pepper to taste. Refrigerate until ready to use.

5. 5

   Flake salmon into generous bite size pieces with a fork or fingers. Refrigerate until ready to use.

6. 6

   Cook lasagna noodles according to package directions.

7. 7

   Lightly oil the bottom of a 9x13 baking dish. Layer 1/3 each of pasta, spinach leaves, salmon, sauce, and cheeses. Finish with cheeses on top.

8. 8

   Bake about 30 minutes, until hot and bubbly, and cheese is melted.

9. 9

   Allow lasagna to cool slightly and set up before slicing and serving. Enjoy!