Description

Salmon en Croûte is a sophisticated yet easy-to-make dish featuring a tender salmon filet wrapped in flaky puff pastry with a rich filling of creamed spinach, shallots, garlic, cream cheese, and Parmesan. This elegant entrée is perfect for impressing guests or enjoying a special meal at home, combining buttery, flaky pastry with flavorful, moist salmon and a luscious spinach cream cheese layer.

Ingredients

Scale

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

Main

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

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Instructions

Preheat oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the salmon en croûte.
Prepare spinach filling: Heat the butter in a large skillet over medium heat. Add the diced shallot and minced garlic along with a big pinch of kosher salt and pepper. Cook for 2 to 3 minutes until softened and fragrant. Add fresh baby spinach and cook, stirring often, until the spinach has wilted. Stir in the cream cheese until melted and smooth. Add parmesan cheese and freshly squeezed lemon juice, mixing well to combine all ingredients into a creamy, flavorful filling. Remove from heat.
Assemble pastry: Lay the sheet of puff pastry on a baking sheet. Spoon the creamed spinach mixture into the center of the puff pastry, creating a bed roughly the size or slightly smaller than the salmon filet.
Prepare salmon: Season the salmon filet all over with kosher salt and freshly ground black pepper. Place the salmon directly on top of the creamed spinach on the puff pastry.
Wrap salmon: Fold the puff pastry up and over the salmon, folding the sides in to fully encase the salmon and spinach filling. Gently flip the wrapped salmon over so that the pastry seams are on the bottom to seal it securely.
Apply egg wash and score: Brush the top and sides of the puff pastry evenly with the egg wash (beaten egg and water). Score the top of the pastry gently a few times to allow steam to escape during baking.
Bake: Place the baking sheet in the preheated oven and bake the pastry-wrapped salmon for 25 to 30 minutes until the puff pastry is golden brown, crisp, and cooked through.
Rest and serve: Remove from the oven and allow the salmon en croûte to cool for 5 to 10 minutes before slicing. This resting time allows the juices to redistribute and prevents the filling from spilling out when cut. Slice into portions and serve warm.

Notes

This dish, also known as salmon en croûte, combines elegance and ease, making it an impressive meal for special occasions or dinner parties.
Using thawed puff pastry sheet ensures even cooking and easy handling during assembly.
The creamed spinach mixture not only adds flavor but also keeps the salmon moist inside the pastry.
Be careful not to overfill the pastry to avoid breaks or leakage during baking.
Letting the wrapped salmon rest after baking helps maintain a neat presentation and better texture when slicing.

Nutrition

Serving Size: 1 serving (1/4 of recipe)
Calories: 520 kcal
Sugar: 2 g
Sodium: 550 mg
Fat: 35 g
Saturated Fat: 15 g
Unsaturated Fat: 18 g
Trans Fat: 0.2 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 110 mg