Salmon en croûte is easy to make by wrapping a salmon fillet, tender mushrooms, and spinach in puff pastry and baking until the crust is golden and delicious.
Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
1206 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Preheat oven to 350 degrees F (175 degrees C). Line a glass baking dish with parchment paper.
Step 4
Gather all ingredients.
Step 5
Bake in the preheated oven until pastry is golden, 40 to 45 minutes. Let cool briefly, then slice into 4 portions.
Step 6
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.
Step 7
Cover with second puff pastry sheet. Fold over and crimp edges to seal. Brush top with beaten egg. Transfer to prepared baking dish.
Step 8
To make the sauce: Whisk mayonnaise, lemon juice, Dijon mustard, and dill together in a small bowl.
Step 9
Spoon sauce onto 4 plates and place a piece of salmon en croûte on each.
Ingredients
1 egg, beaten
2 tablespoons fresh lemon juice
salt and ground black pepper to taste
2 tablespoons olive oil, divided
1 cup chopped fresh mushrooms
2 teaspoons minced garlic, divided
2 teaspoons Dijon mustard
1 tablespoon all-purpose flour, or as needed
1 cup baby spinach
2 sheets frozen puff pastry (such as Pepperidge Farm®), thawed
