Salmon and Spinach Lasagne

4 salmon fillets

360g baby spinach

Pinch of grated nutmeg, optional 

360g Parsley sauce

4 sheets of fresh egg lasagne

25g Cheddar, grated

Salad, to serve.

Preheat the oven to 190C/170C Fan/Gas 5. Put the salmon on a large sheet of foil, season and sprinkle with 4tbsp water. Wrap to make a parcel, sealing the edges lightly but leaving room inside for the air to circulate. Bake for 15 minutes. Discard the skin, flake the fish and mix with the cooking juices.

Rinse the spinach, then put in a wok or large pan and stir-fry until it wilts. Drain in a colander and press with the back of a spoon to extract as much water as possible. Chop roughly and season with salt, pepper and nutmeg, if using.

Heat the parsley sauce and mix three-quarters with the salmon and spinach.

Layer the lasagne with the salmon and spinach in an ovenproof dish. Finish with the reserved parsley sauce.

Sprinkle the cheese on top and bake for 25 minutes. Serve with salad.

Serves: 4

1 of your 5 a day.

Per serving

Calories: 509

Fat: 29.2g

Sat Fat: 7.8g