Salmon & Potato “Lasagna”?! Okay, is this really a lasagna… probably not. But this recipe came to me in a dream sequence that I simply couldn’t ignore. As it turns out, potato sheets and creamy béchamel sauce with salmon are a combo worth spotlighting. Go figure. Would you crush? Ingredients 2 medium russet potatoes, peeled and thinly sliced into sheets
3/4 pound skinless salmon fillet
1 tsp dried oregano
1/2 tsp garlic powder
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp black pepper
2 Tbsp olive oil
1/2 cup grated Parmesan cheese (for topping) Béchamel Sauce
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
2 cups whole milk
1/2 tsp salt
1/4 tsp black pepper
1/4 cup grated Parmesan cheese Technique 1. Preheat oven to 400°F (204°C). Lightly oil an 8x10-inch baking dish. Season the salmon with salt and pepper, place on a foil-lined baking sheet, and roast for 12-15 minutes until just cooked. Let cool slightly, then shred with a fork. 2. In a bowl, mix shredded salmon with oregan...