Gourmet Fresh Salmon Lasagna with Kale and Parmesan

• 600 g fresh lasagna sheets
• 1 bunch kale
• 500 g fresh salmon
• 50 cl whipping cream
• 1 pinch saffron
• 2 onions
• Flat-leaf parsley, chopped
• Dill, chopped
• 1 bouquet garni
• 6 cl olive oil
• 50 g grated Parmesan cheese
• Salt and ground pepper

• Prep: 40 minutes
• Cook: 35 minutes

Step-by-Step Instructions

1. Separate the kale leaves, wash thoroughly, and blanch in boiling salted water for 5 minutes. Drain, pat dry, then finely chop, discarding the tough ribs.
2. In a saucepan, bring 1 liter of water to a boil with the bouquet garni, salt, and pepper. Poach the salmon for 5 minutes in simmering water. Drain, flake gently, and remove skin and bones. Combine with the chopped kale.
3. Cook the lasagna sheets in abundant boiling salted water until al dente, stirring to prevent sticking. Drain and spread on a damp cloth.
4. Preheat oven to 180°C (gas mark 6). Sauté finely chopped onions in 2 tablespoons olive oil. Add saffron and cream, bring to a boil, stirring until smooth. Season with salt and pepper, then stir in chopped parsley and dill.
5. Lightly oil a gratin dish. Spread a thin layer of sauce on the bottom, followed by lasagna sheets and salmon-kale mixture. Repeat layers, finishing with sauce. Sprinkle with Parmesan and bake for 15 minutes until golden and bubbling.
6. Serve hot for an elegant meal.