Detach the leaves from the cabbage, wash them and blanch them for 5 minutes in salted boiling water. Drain and pat dry.
Chop them finely with a knife, taking care to remove the ribs.
Boil 1 liter of water in a saucepan, add the bouquet garni, salt and pepper, poach the salmon for 5 minutes in simmering water. Drain it and thin it out, removing bones and skin. Mix salmon and chopped green cabbage.
Cook the lasagne in plenty of salted boiling water, taking care that they don't stick together, keep them al dente. Drain and set aside on a damp cloth.
Preheat the oven to 180°C – th.6. In a pan, melt the finely chopped onions with 2 tbsp of olive oil. Add the saffron and the cream, bring to a boil while stirring until a smooth sauce is obtained. Season with salt and pepper.
Add the chopped parsley and dill. Oil a gratin dish. Coat the bottom of the sauce, cover with lasagne, then with a layer of salmon and cabbage mixture. Cover with a little sauce and repeat until all the ingredients are used up. Sprinkle with parmesan then broil for 15 minutes in the oven.
Serve hot.
