Description
Salmon en Croûte is a sophisticated yet easy-to-make dish featuring a tender salmon filet topped with creamy spinach and cheese, all wrapped in a flaky puff pastry crust. Baked to golden perfection, this recipe delivers a buttery, savory meal perfect for a special dinner or elegant gathering.
Ingredients
Scale
Spinach Mixture
- 1 tablespoon unsalted butter
- 1 shallot, diced
- 2 garlic cloves, minced
- 8 ounces fresh baby spinach
- Kosher salt and pepper, to taste
- 4 ounces cream cheese
- 2 tablespoons parmesan cheese
- 2 teaspoons freshly squeezed lemon juice
Main Ingredients
- 1 (2 pound) salmon filet, about 1 inch in thickness
- 1 sheet of puff pastry, thawed if frozen
- 1 large egg + 1 teaspoon water, beaten together for egg wash
Instructions
- Preheat Oven: Preheat the oven to 425 degrees F to prepare for baking the salmon en croûte.
- Prepare Spinach Mixture: Heat the butter in a large skillet over medium heat. Add diced shallot and minced garlic, seasoning with a big pinch of salt and pepper. Cook for 2 to 3 minutes until softened. Stir in fresh baby spinach and cook, stirring often, until the spinach wilts completely. Then, mix in cream cheese until melted, followed by parmesan cheese and fresh lemon juice until evenly combined.
- Assemble Salmon on Puff Pastry: Place the thawed puff pastry sheet on a baking sheet. Spoon the creamed spinach mixture into the center of the puff pastry, spreading it to a size slightly smaller than the salmon filet. Season the salmon filet all over with salt and pepper, then place it atop the spinach bed on the pastry.
- Wrap Puff Pastry: Fold the puff pastry edges over the salmon to fully enclose it, ensuring all sides are sealed. Gently flip the wrapped salmon so the seams are on the bottom side. This will ensure the package stays closed during baking.
- Apply Egg Wash and Score Pastry: Brush the entire surface of the puff pastry with the beaten egg wash to give it a beautiful golden color when baked. Lightly score the top of the pastry a few times with a sharp knife to allow steam to escape.
- Bake: Bake in the preheated oven for 25 to 30 minutes until the puff pastry is puffed, golden brown, and crisp on the outside.
- Rest and Serve: Remove from the oven and let the salmon en croûte rest for 5 to 10 minutes before slicing. This helps the juices redistribute and makes slicing cleaner. Serve warm and enjoy!
Notes
- This puff pastry wrapped salmon, also known as salmon en croûte, is an impressive dish that looks fancy but is straightforward to prepare.
- The combination of buttery salmon with creamy, flavorful spinach wrapped in flaky puff pastry makes for an indulgent meal perfect for special occasions.
- Make sure the puff pastry is well sealed and use the egg wash for a beautiful golden crust.
- Allowing the dish to rest before slicing ensures the salmon stays moist and the layers don’t fall apart.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 550mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 135mg
