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KEEGSMOM
Salmon broccoli
Salmon broccoli with onion, garlic, bechamel sauce and cheese.
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Ingredients
Directions
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Preheat the oven to 175 ° C.
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Cut the broccoli into florets, peel the stalk and cut into cubes. Boil the broccoli in a pan with plenty of boiling water and salt in 4-5 minutes.
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Drain the broccoli and crush coarsely. Season with salt and pepper.
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Meanwhile, chop the onion and finely chop the garlic. Heat the oil in a pan and fry the onion and garlic until transparent.
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Sprinkle the curry powder over and bake briefly. Spoon the dill through and season with salt and pepper.
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Prepare the bechamel sauce with the milk according to the instructions on the package.
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Cut the salmon fillet into thin slices and sprinkle with pepper, salt and drizzle with the lemon juice.
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Halve the lasagne sheets in width. Grease the baking dishes and divide a quarter of the broccoli over the bottom of the oven dishes.
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Place a lasagne leaf on this and divide half of the remaining broccoli, half of the onion mixture and half of the salmon slices.
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Spoon a little bechamel sauce. Repeat until the ingredients and lasagne sheets are empty.
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Spread the rest of the bechamel sauce over the lasagne sheets and sprinkle the cheese over it.
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Fry the lasagna in the middle of the oven for 30-35 minutes, golden brown and done.
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Nutrition
675Calories
Sodium38% DV910mg
Fat60% DV39g
Protein96% DV48g
Carbs11% DV32g
Fiber32% DV8g
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