Description
Salmon en Croûte is a sophisticated yet easy-to-make dish featuring a tender salmon filet topped with creamy spinach and wrapped in a flaky puff pastry crust. This elegant meal combines buttery salmon, flavorful creamed spinach with garlic and shallots, and a golden, crisp pastry exterior, making it perfect for impressing guests or enjoying a special dinner at home.
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 Ingredients
- 1 (2 pound) salmon filet, about 1 inch thick
- 1 sheet puff pastry, thawed if frozen
- 1 large egg + 1 teaspoon water, beaten together for egg wash
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the salmon en croûte.
- Prepare Creamed Spinach: In a large skillet over medium heat, melt the butter. Add the diced shallot and minced garlic with a generous pinch of kosher salt and pepper. Cook for 2 to 3 minutes until the shallots soften and become fragrant. Add the fresh baby spinach and stir often until it wilts completely. Stir in the cream cheese until melted and smooth, then fold in parmesan cheese and freshly squeezed lemon juice. Mix well and remove from heat.
- Assemble the Dish: Lay the thawed puff pastry sheet on a baking sheet. Spoon the prepared creamed spinach onto the center of the pastry, spreading it slightly smaller than the size of your salmon filet. Season the salmon filet all over with salt and pepper and carefully place it directly on top of the spinach bed.
- Wrap the Salmon: Fold the puff pastry edges over the salmon to fully encase it, ensuring the seams are sealed tightly. Gently flip the wrapped salmon so the seams are on the bottom for a cleaner appearance.
- Apply Egg Wash and Score: Brush the entire surface of the puff pastry with the egg wash, covering the top and sides thoroughly. Lightly score the top of the pastry a few times to create decorative lines and for steam to escape during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes, or until the puff pastry is golden brown and crisp.
- Rest and Serve: Remove the salmon en croûte from the oven and allow it to rest for 5 to 10 minutes to let juices redistribute. Slice carefully and serve warm.
Notes
- This dish is a fantastic way to elevate salmon for a special occasion, offering an elegant presentation with minimal effort.
- Using fresh baby spinach and freshly grated parmesan yields the best flavor for the creamed spinach filling.
- Make sure the puff pastry is thoroughly thawed before assembly to avoid cracking or tearing while wrapping.
- Resting the dish after baking helps retain moisture in the salmon for a juicier bite.
Nutrition
- Serving Size: 1 serving (about 1/4 of the dish)
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 34 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 115 mg
