1 salmon fillet
20g onions
20g garlic
80g Baladna cooking cream light
15g green capers
80g mashed sweet potato
50ml low-fat Baladna milk
80g asparagus
15g green dill
1/4 cup unsalted butter, cut into pieces
1 garlic cloves
1/4 teaspoon salt
2 tablespoons lemon juice
Freshly ground black pepper
Parsley, for garnish
Pinch red pepper flakes, optional
Prepare the salmon
Cook the salmon
Make the lemon cream sauce
Prepare the sides
Assemble the dish
In a large bowl, add noodles, cucumber, carrot, green bell pepper, Baladna Fresh Yoghurt, zaatar, and salt.Toss everything together until evenly coated.Serve cold and enjoy!
Preheat oven to 180°C (350°F).Prepare Béchamel sauce heat Baladna Cooking Cream with salt and black pepper until slightly thickened.In a bowl, mix corn, peppers, black pepper, and zaatar.Layering Spread a thin layer of tomato sauce in the bottom of the baking dish.Pour a thin layer of béchamel sauce over the tomato sauce.Place 1 layer of lasagna sheets on top.Spread another layer of tomato sauce + béchamel over the lasagna sheet.Add the corn & pepper mixture, then sprinkle mozzarella cheese.Add the next lasagna sheet layer, then repeat with tomato sauce + béchamel, corn & peppers, and mozzarella.Finish the top with a heavy layer of mozzarella (no lasagna sheet on top).Cover with foil and bake 20 minutes, then uncover and bake 10–15 minutes until the cheese is melted and golden.Let rest 5 minutes before slicing.