Lasagna with Wild Salmon

Preheat the oven to 200°C (approximately 400ºF).

Cut the salmon fillets into thin slices, season with salt and pepper and drizzle with lemon juice.

Boil the pasta sheets in plenty of salted water until al dente. Lift out with a slotted spoon and drain on kitchen towels.

Rinse the arugula, cut off the ends and slice into 3 cm long pieces (approximately 1 1/4 inches). Peel and finely chop the garlic.

Heat some oil in a pan and fry the arugula with the garlic for about 2 minutes, while stirring. Season with salt and pepper and set aside.

Drain the mozzarella and cut into thin slices.

Grease a baking dish with butter and cover with arugula. Distribute mozzarella slices on top and cover with the pasta sheets. Layer the arugula and fish on top and finish with a layer of pasta.

Place 2-3 knobs of butter on the fish and top the lasagna with mozzarella. Season with salt and pepper.