Description

Salmon en Croûte is an elegant and flavorful dish featuring a tender, seasoned salmon fillet nestled on a bed of creamy spinach and wrapped in a flaky puff pastry crust. This recipe combines buttery salmon, sautéed shallots and garlic, decadent cream cheese, parmesan, and fresh lemon juice to create a rich and impressive meal that’s perfect for special occasions or a fancy weeknight dinner.

Ingredients

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For the Spinach Filling

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

For the Salmon en Croûte

1 (2 pound) salmon filet, about 1 inch thick
1 sheet of puff pastry (thawed if frozen)
1 large egg + 1 teaspoon water (beaten together for egg wash)
Kosher salt and pepper, to season salmon

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Instructions

Preheat oven: Preheat your oven to 425 degrees Fahrenheit to ensure a hot environment for baking the puff pastry to a golden, crispy finish.
Prepare spinach filling: Heat butter in a large skillet over medium heat. Add diced shallot and minced garlic with a generous pinch of salt and pepper. Cook for 2 to 3 minutes until softened and fragrant. Stir in fresh baby spinach and continue cooking, stirring frequently, until the spinach wilts down. Mix in cream cheese until melted and well combined, then add parmesan cheese and freshly squeezed lemon juice. Stir everything evenly to create a creamy mixture.
Assemble the salmon: Lay the sheet of puff pastry on a baking sheet. Spoon the creamed spinach mixture onto the center of the pastry, shaping it to be roughly the size or a little smaller than the salmon filet. Season the salmon all over with salt and pepper, then place it atop the bed of spinach on the pastry.
Wrap the pastry: Fold the puff pastry carefully over the salmon, tucking in all sides to fully encase the fillet. Gently flip the wrapped salmon so the seams are on the bottom. This helps keep the package sealed and creates a smooth top surface.
Apply egg wash and score: Brush the entire surface of the puff pastry with the beaten egg wash, covering the top and sides. Use a knife to lightly score the pastry a few times on top to allow steam to escape while baking.
Bake the salmon en croûte: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes, or until the pastry is puffed, golden brown, and crisp all around.
Rest and serve: Remove the baked salmon en croûte from the oven and let it cool for 5 to 10 minutes. Slice into portions and serve warm for an impressive and delicious meal.

Notes

This puff pastry wrapped salmon, also known as salmon en croûte, is an impressive yet easy-to-make dish that combines buttery salmon and flavorful creamed spinach inside a flaky crust.
For best results, ensure the puff pastry is well chilled before wrapping to help it puff up nicely during baking.
Allowing the dish to rest after baking helps the filling set and makes slicing cleaner and easier.
Use fresh spinach and high-quality cream cheese for the best creamy filling texture and flavor.
Salmon en croûte pairs wonderfully with a crisp green salad or steamed vegetables for a balanced meal.

Nutrition

Serving Size: 1 serving (about 1/4 of recipe)
Calories: 550
Sugar: 2g
Sodium: 500mg
Fat: 38g
Saturated Fat: 15g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 35g
Cholesterol: 110mg