Salmon en Croute French (Printable version)
Salmon fillets and savory spinach wrapped in flaky pastry for a classic French-inspired entrée.
# What you need:
→ Fish & Pastry
01 - 4 skinless salmon fillets (about 5.3 oz each)
02 - 1 lb ready-rolled puff pastry (1–2 sheets, thawed if frozen)
03 - 1 large egg, beaten
→ Filling
04 - 7 oz fresh spinach, washed
05 - 3.5 oz cream cheese
06 - 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
07 - 1 clove garlic, minced
08 - 1 tsp lemon zest
09 - Salt, to taste
10 - Black pepper, to taste
→ To Serve
11 - Lemon wedges
12 - Fresh dill (optional)
# How To:
01 - Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
02 - In a large skillet over medium heat, wilt spinach for 1–2 minutes until just softened. Drain and squeeze out excess moisture. Chop spinach finely.
03 - Combine chopped spinach, cream cheese, dill, garlic, lemon zest, salt, and black pepper in a bowl. Mix until evenly incorporated.
04 - Roll out puff pastry and cut into 4 rectangles, each large enough to wrap a salmon fillet.
05 - Set a salmon fillet in the center of each pastry rectangle. Season with salt and pepper. Spoon the spinach filling evenly on top of each fillet.
06 - Fold pastry over each fillet to fully enclose. Pinch seams to seal. Transfer seam-side down onto the prepared baking tray.
07 - Brush pastry tops with beaten egg. Cut two small slits in the top to allow steam to escape.
08 - Bake for 25–30 minutes, until pastry is golden and crisp.
09 - Allow parcels to cool for 5 minutes before plating. Serve with lemon wedges and additional dill if desired.
# Expert Advice:
01 -
- Easy enough for a cozy dinner yet perfect for special occasions
- Uses convenient store-bought puff pastry
- Balanced flavors of fresh dill, lemon, and creamy cheese
- Prep to table in under an hour for four people
02 -
- High protein centerpiece for pescatarians
- The filling can be made a day ahead for speedy prep
- Great for making any dinner feel festive
03 -
- Always squeeze out the spinach moisture fully or your pastry will get soggy
- If you like decorative pastry work reserve some scraps to cut shapes and lay on top before baking
- For the brightest filling choose dill and lemon zest right before mixing in for maximum flavor