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Sweet Potato, Salmon, and Broccoli Lasagna with Coconut Cream

Sweet Potato, Salmon, and Broccoli Lasagna with Coconut Cream

Sweet Potato, Salmon, and Broccoli Lasagna with Coconut Cream is a unique and flavorful fusion dish that combines the rich and diverse flavors of sweet potato, salmon, and broccoli with the creamy sweetness of coconut cream. This lasagna layers thinly sliced sweet potatoes instead of traditional pasta, adding a natural sweetness and a hearty texture. The salmon provides a rich, savory element, while the broccoli adds a fresh and slightly crunchy contrast.
Coconut cream ties the dish together, offering a creamy and slightly exotic flavor that complements the other ingredients beautifully. This lasagna is often seasoned with herbs like dill or thyme and sometimes includes garlic or onions for added depth. The result is a nutritious, delicious, and innovative take on traditional lasagna, perfect for those seeking a gluten-free or dairy-free option.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dinner
Cuisine international
Servings 4
Calories 550 kcal

Ingredients
  

  • 21.2 oz Skinless Salmon Fillet
  • 2 Sweet Potatoes
  • 28.2 oz Broccoli
  • 7 oz Cow's Milk Tomme Cheese
  • 13.5 fl oz Coconut Cream
  • 5.1 fl oz Olive Oil
  • 1 tbsp Dried Oregano
  • Salt
  • Pepper

Instructions
 

  • Preheat the oven to 200°C (th.6-7).
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  • Peel the sweet potatoes and cut them into lengthwise slices. Brush them with olive oil and lay them flat on a baking sheet lined with parchment paper. Season with salt and pepper, and bake for 30 minutes until well roasted.
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  • Cut the salmon into thin slices. Cut the broccoli into florets and blanch them in a pot of boiling salted water for 6 minutes. Drain and slice them thinly.
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  • Heat the coconut cream with salt and pepper.
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  • In a baking dish, layer alternately sweet potato slices, broccoli, and salmon slices. Pour coconut cream over each layer, ending with sweet potatoes on top.
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  • Remove the rind from the cow's milk tomme cheese and cut it into slices. Place the slices on top. Drizzle with olive oil and sprinkle with oregano.
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  • Bake for 20 to 30 minutes at 180°C (th.6) until everything is heated through and the top is gratinated.
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Video

Notes

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Keyword Broccoli, Coconut Cream, Lasagna, Salmon, Sweet Potato, Sweet Potato, Salmon, and Broccoli Lasagna with Coconut Cream