Description
Golden puff pastry wrapped salmon with a creamy spinach, dill, and lemon filling, served with a warm green bean and cannellini bean salad.
Ingredients
Scale
- 1 sheet puff pastry, about 320 g, thawed if frozen
- 600 g skinless salmon fillet
- 120 g cream cheese, softened
- 150 g baby spinach, wilted and squeezed dry
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh dill, chopped
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice, divided
- 1 large egg, beaten
- 300 g green beans, trimmed
- 1 can cannellini beans, 400 g, drained and rinsed
- 200 g cherry tomatoes, halved
- 1 small shallot, finely sliced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fine sea salt, divided
- 1/2 teaspoon black pepper, divided
Instructions
- Preheat the oven to 200°C, or 400°F, and line a baking sheet with parchment paper.
- Wilt the spinach in a small skillet for 2 to 3 minutes, then squeeze out excess liquid and let it cool.
- Mix the cream cheese, spinach, Dijon mustard, dill, lemon zest, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl.
- Unroll the puff pastry on the prepared baking sheet. Pat the salmon dry and season it with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Place the salmon in the center of the pastry and spread the creamy spinach mixture over the top.
- Fold the pastry around the salmon, seal the edges underneath, brush with beaten egg, and cut a few small slits on top.
- Bake for 25 to 30 minutes, until the pastry is puffed, crisp, and golden.
- While the salmon bakes, simmer the green beans for 4 to 5 minutes until tender crisp.
- Warm the olive oil in a skillet over low heat, add the shallot for 1 minute, then stir in the cannellini beans, green beans, cherry tomatoes, white wine vinegar, remaining 1 tablespoon lemon juice, parsley, remaining 1/4 teaspoon salt, and a small pinch of pepper.
- Warm the salad gently for 2 to 3 minutes. Rest the baked salmon for 5 minutes before slicing, then serve with the warm bean salad.
Notes
- Pat the salmon dry before wrapping to help keep the pastry crisp.
- Squeeze the spinach well so the filling stays thick and creamy.
- Chill the assembled pastry for 10 minutes before baking if it becomes too soft.
- Serve the bean salad beside the pastry instead of on top to protect the crisp crust.
Nutrition
- Serving Size: 1 slice with bean salad
- Calories: 720
- Sugar: 5g
- Sodium: 760mg
- Fat: 45g
- Saturated Fat: 16g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 125mg
Keywords: salmon en croute, puff pastry salmon, warm bean salad, baked salmon dinner, French inspired salmon