Description
A golden, flaky puff pastry wrapped around tender salmon and a creamy spinach filling, Salmon en Croûte is a stunning yet simple dish that’s perfect for special occasions or cozy dinners.
Ingredients
Scale
- 1 large salmon fillet (about 1.5 lbs), skinless and boneless
- 1 sheet puff pastry, thawed
- 2 cups fresh spinach, wilted and squeezed dry
- 1/2 cup cream cheese, softened
- 2 cloves garlic, minced
- Zest of 1 lemon
- 1 tablespoon fresh dill, chopped
- 1 egg, beaten
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, combine cream cheese, spinach, garlic, lemon zest, dill, salt, and pepper until smooth.
- Unroll the puff pastry on a floured surface and gently stretch it to fit the salmon.
- Place salmon in the center, season with salt and pepper, and spread the spinach mixture on top.
- Fold the pastry over the salmon and seal the edges. Place seam-side down on the baking sheet.
- Brush with egg wash and lightly score the top. Bake for 25–30 minutes until golden brown.
- Let it rest for 10 minutes before slicing. Serve with lemon wedges or a light salad.
Notes
- Make sure the spinach mixture is completely cool before assembling.
- Chill the wrapped salmon before baking for a better shape and puff.
- Use parchment paper for easy transfer and no sticking.
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 1g
- Sodium: 480mg
- Fat: 36g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
Keywords: salmon en croute, puff pastry salmon, baked salmon, holiday fish recipe