Creamy Asparagus Casserole w/ Salmon & Potatoes
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Asparagus Casserole With Salmon & Potatoes

Creamy asparagus casserole paired with salmon and potatoes is an ultimate spring comfort food.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Casserole, Main Course
Cuisine: Italian
Servings: 4


  • 1 bunch (16 oz) fresh asparagus
  • 6 oz salmon (fresh or smoked)
  • 4 potatoes , medium size
  • 2 cups bechamel sauce
  • Extra virgin olive oil
  • ½ lemon (juice only)
  • Salt , pepper to taste


  • Wash asparagus in cold water.
  • Cut off tough woody part ends and peel the bottom of the stem with a special asparagus peeler or vegetable peeler.
    Cut off nice green tips and set aside 8-10 for the top of the casserole.
    Cut remaining asparagus in 1 inch cubes. Arrange in a bowl and sprinkle with extra virgin olive oil and lemon juice.
  • Wash and peel potatoes. Slice them crosswise into thin ⅛ inch rounds.
  • If using fresh salmon, cut it in cubes.
  • Preheat oven to 350F.

Arrange asparagus casserole

  • Spread 2 tbsp bechamel sauce over the bottom of the baking dish.
  • Layer ⅓ of the potato slices overlapping each other. Spread 2-3 tbsp of bechamel sauce.
  • Layer ½ salmon cubes or thin slices (if using smoked salmon) and top them with ½ of asparagus cubes.
  • Sprinkle with a pinch of salt and ground pepper and top with 2-3 tbsp of bechamel.
  • Repeat the process from step 2 twice: layer of potatoes, bechamel, salmon, asparagus cubes, salt pepper, bechamel.
  • The last layer top with remaining potato slices, generously covered with bechamel sauce and garnished with asparagus tips you reserved in the beginning.
  • Bake in a preheat to 350F oven for 30-40 minutes.