Salmon en Croûte

Salmon en croûte is a deliciously tender salmon fillet wrapped in golden puff pastry with a spinach and mushroom filling. I like to serve it with a lemon-mustard sauce and a side of asparagus for an impressive French-inspired meal.

Prep Time:

15 mins

Cook Time:

1 hr

Total Time:

1 hr 15 mins

Servings:

Jump to Nutrition Facts

Ingredients

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Original recipe (1X) yields 4 servings

Salmon en Croûte:

2 tablespoons olive oil, divided
½ onion, chopped
1 cup chopped fresh mushrooms
2 teaspoons minced garlic, divided
salt and ground black pepper to taste
1 cup baby spinach
1 tablespoon all-purpose flour, or as needed
2 sheets frozen puff pastry, thawed
1 (1 ½-pound) boned, skinned salmon fillet
½ teaspoon smoked paprika, or more to taste
1 egg, beaten

Sauce:

½ cup mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
½ teaspoon dried dill

Directions

Gather all ingredients.

Allrecipes/Diana Chistruga
Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add mushrooms and 1 teaspoon garlic; cook and stir until mushrooms are soft, about 5 minutes. Season with salt and black pepper. Transfer onion and mushroom mixture to a small bowl.

Allrecipes/Diana Chistruga
Heat remaining 1 tablespoon oil in the same skillet. Add remaining 1 teaspoon garlic; cook and stir until fragrant, about 30 seconds. Add spinach; cook and stir until wilted, 3 to 5 minutes. Season with salt and black pepper. Transfer to another bowl.

Allrecipes/Diana Chistruga
Preheat oven to 350 degrees F (175 degrees C). Line a glass baking dish with parchment paper.

Allrecipes/Diana Chistruga
Dust work surface with flour. Lay 1 puff pastry sheet out on work surface; spread onion and mushroom mixture evenly across pastry, leaving a 1/2-inch border. Center salmon on top; sprinkle paprika over salmon and top with wilted spinach.

Allrecipes/Diana Chistruga
Cover with second puff pastry sheet. Fold over and crimp edges to seal. Brush top with beaten egg. Transfer to prepared baking dish.

Allrecipes/Diana Chistruga
Bake in the preheated oven until pastry is golden, 40 to 45 minutes. Let cool briefly, then slice into 4 portions.

Allrecipes/Diana Chistruga
To make the sauce: Whisk mayonnaise, lemon juice, Dijon mustard, and dill together in a small bowl.

Allrecipes/Diana Chistruga
Spoon sauce onto 4 plates and place a piece of salmon en croûte on each.

Allrecipes/Diana Chistruga

Cook’s Note

You can substitute spinach with asparagus spears, and use 1 heaping teaspoon fresh dill instead of dried if preferred.

Use espelette pepper instead of the smoked paprika if you can find it.

If using a convection oven, bake for 30 to 35 minutes.

Nutrition Facts (per serving)

1206	Calories
86g	Fat
61g	Carbs
48g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 1206
% Daily Value *
Total Fat 86g	110%
Saturated Fat 18g	92%
Cholesterol 132mg	44%
Sodium 653mg	28%
Total Carbohydrate 61g	22%
Dietary Fiber 3g	9%
Total Sugars 2g
Protein 48g	96%
Vitamin C 9mg	10%
Calcium 98mg	8%
Iron 5mg	27%
Potassium 835mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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