Salmon en Croûte Recipe
French · Main course · 65 min total
A classic French dish featuring tender salmon fillets and a creamy spinach filling encased in flaky puff pastry, perfect for an elegant dinner.
30
min prep
min prep
35
min cook
min cook
4
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 1 sheet (about 1 lb) puff pastry, thawed
- 4 (6 oz each) skinless salmon fillets
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh dill
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season salmon fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear salmon for 1-2 minutes per side until lightly browned. Remove from heat and let cool.
- In the same skillet, cook shallot and garlic until softened, about 2 minutes. Add spinach and cook for 1 minute. Remove from heat and stir in cream cheese, Parmesan, and dill until well combined. Season with salt and pepper.
- Roll out puff pastry on a lightly floured surface to about 12x16 inches. Cut into 4 equal rectangles.
- Place a salmon fillet in the center of each pastry rectangle. Top each with a quarter of the spinach mixture, spreading evenly.
- Fold the pastry over the filling to enclose it, pressing edges to seal. Place seam-side down on prepared baking sheet. Brush tops with beaten egg. Cut a few small slits in the top to allow steam to escape.
- Bake for 20-25 minutes until pastry is golden and puffed. Let rest for 5 minutes before serving.
Tips
- Serve with a lemon butter sauce or a simple green salad.
- Leftovers can be refrigerated and reheated in a 350°F oven for 10 minutes.
- For a richer flavor, add a tablespoon of Dijon mustard to the spinach mixture.
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