The Salmon En Croute with Spinach and Dill Recipe is an absolutely delightful dish that combines flaky, golden puff pastry with tender, flavorful salmon and a luxurious spinach-dill cream cheese filling. This recipe is perfect for a cozy dinner or an impressive meal to share with friends, balancing fresh, vibrant ingredients with rich textures and aromas. Each bite bursts with the freshness of dill and lemon, the savoriness of butter-sauteed spinach, and the satisfying crunch of perfectly baked pastry. Once you try this recipe, it’ll quickly become one of your favorite ways to enjoy salmon!
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, each playing a crucial role in the success and flavor harmony of the dish. From the flaky puff pastry to the fresh dill, every component contributes to the texture, taste, and visual appeal of this dish.
- 2 salmon fillets (skinless, about 6 oz each): Choose fresh, firm fillets to ensure moist and flavorful fish inside the pastry.
- 1 sheet puff pastry (thawed if frozen): This flaky, buttery pastry is the perfect vessel to encase the delicious salmon and spinach mix.
- 2 tablespoons butter: Adds richness for sautéing the onions and garlic, enhancing the overall taste.
- 1 small onion (finely chopped): Provides a gentle sweetness and depth to the spinach filling.
- 2 garlic cloves (minced): Delivers a subtle kick of aromatic flavor without overpowering the dish.
- 1 cup fresh spinach (chopped): Adds vibrant color, nutrition, and earthiness that balances the richness.
- 1/4 cup cream cheese (softened): Creates a creamy texture that binds the filling ingredients beautifully.
- 1 tablespoon Dijon mustard: Brings a tangy contrast that livens up the flavor profile.
- 1 tablespoon fresh dill (chopped, or 1 tsp dried dill): Infuses the filling with that signature fresh, herbaceous note essential to this recipe.
- 1 egg (beaten, for egg wash): Gives the pastry that irresistible glossy, golden finish.
- Salt and pepper (to taste): Simple seasoning that enhances all the natural flavors.
- Lemon wedges (for serving): Adds brightness and acidity to cut through the rich pastry and cream cheese.
How to Make Salmon En Croute with Spinach and Dill Recipe
Step 1: Prepare the Spinach Filling
Start by heating butter in a skillet over medium heat. Add the finely chopped onion and minced garlic, cooking them gently until softened and fragrant, about 4 to 5 minutes. Then add the chopped spinach, allowing it to wilt down, which takes just a minute or two. Remove the mixture from heat and let it cool slightly to prevent overheating the cream cheese in the next step.
Step 2: Mix the Creamy Dill Filling
In a bowl, combine the softened cream cheese with Dijon mustard and fresh dill. Fold in the cooled spinach, onion, and garlic mixture. This creamy filling will provide both flavor and moisture surrounding the salmon. Taste it and season with salt and pepper to bring all the layers of flavor together perfectly.
Step 3: Prepare the Puff Pastry
Lightly flour your work surface and roll out the puff pastry sheet. Cut the pastry into two equal pieces, sized to fully wrap each salmon fillet. Making sure they’re large enough to encase the salmon is key to a neat and tidy finish.
Step 4: Assemble the Salmon En Croute
Place each salmon fillet in the center of a pastry piece. Season the salmon lightly with salt and pepper. Using a spoon or spatula, spread the creamy spinach-dill mixture evenly on top of each fillet. Fold the puff pastry carefully over the salmon, sealing the edges by pressing them together firmly. Crimp the edges with a fork for both aesthetic appeal and to help seal in the filling.
Step 5: Egg Wash and Baking
Place the wrapped salmon parcels on a baking sheet lined with parchment paper. Brush every inch of the pastry with the beaten egg; this step is essential for achieving that beautifully golden and crispy crust. Bake in a preheated oven at 400°F (200°C) for 20 to 25 minutes, watching for the puff pastry to rise and become golden brown.
Step 6: Rest and Serve
Once out of the oven, allow the salmon en croute to rest for a few minutes. This brief resting ensures the filling sets slightly and the pastry stays perfectly crispy. Serve warm, accompanied by fresh lemon wedges to brighten the entire experience.
How to Serve Salmon En Croute with Spinach and Dill Recipe
Garnishes
Simple garnishes elevate the dish further. A wedge of fresh lemon on the side is a must—it adds just the right amount of acidity and freshness. For a beautiful presentation, sprinkle a little extra chopped dill or a few microgreens on top to complement the colors and flavors.
Side Dishes
This recipe pairs wonderfully with light, vibrant sides. Think steamed asparagus, a crisp green salad with a lemon vinaigrette, or even some buttery new potatoes. These options enhance the richness of the salmon en croute without overpowering it.
Creative Ways to Present
For a special occasion, plate each salmon en croute with a drizzle of a lemon-butter sauce or a dollop of herb-infused crème fraîche. You can also slice the parcels into smaller portions for an elegant appetizer or brunch option. The flaky layers of pastry and colorful filling make every bite a feast for the eyes as well.
Make Ahead and Storage
Storing Leftovers
Leftover salmon en croute can be stored in an airtight container in the refrigerator for up to 2 days. Keep the pastry from becoming soggy by placing a paper towel beneath the portion to absorb excess moisture.
Freezing
You can freeze uncooked assembled parcels by wrapping them tightly in plastic wrap and foil. Freeze for up to one month. When ready to enjoy, bake directly from frozen, adding a few extra minutes to the cooking time.
Reheating
To maintain the crispiness of the puff pastry when reheating, warm the salmon en croute in an oven preheated to 350°F (175°C) for about 10-15 minutes. Avoid microwaving if possible to prevent a soggy crust.
FAQs
Can I use frozen spinach instead of fresh for this recipe?
While fresh spinach delivers the best texture and flavor, you can use frozen spinach after thoroughly thawing and squeezing out excess water. This prevents the filling from becoming too wet and soggy.
Is puff pastry the only pastry suitable for this dish?
Puff pastry is preferred because of its light, flaky texture that crisps beautifully. However, you could experiment with filo dough or even pie crust, but the texture and rise will differ.
How do I ensure the salmon stays moist during baking?
Wrapping the salmon in the puff pastry with the creamy spinach filling helps lock in moisture. Also, avoid overcooking by keeping an eye on the oven and baking just until the pastry is golden and the salmon is opaque.
Can I prepare the spinach filling in advance?
Yes, you can prepare the filling a day ahead and store it refrigerated. Bring it to room temperature before assembling to make spreading easier.
What can I substitute for cream cheese if lactose intolerant?
For a lactose-free option, try using a dairy-free cream cheese alternative or a smooth cashew cream to achieve a similar creamy texture.
Final Thoughts
There is something truly special about a Salmon En Croute with Spinach and Dill Recipe that makes any meal feel elevated and memorable. The combination of flaky pastry, rich salmon, and fragrant herbs is simply irresistible. I encourage you to try this recipe soon — it’s surprisingly easy to make, yet impressive enough to serve for guests or a cozy night in. Once you experience the harmonious flavors and textures, you’ll understand why this dish steals the spotlight every time.
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Salmon En Croute with Spinach and Dill Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
Description
Salmon En Croute is an elegant and flavorful dish featuring tender salmon fillets wrapped in buttery puff pastry with a creamy spinach and dill filling. This recipe combines the richness of cream cheese and the freshness of Dijon mustard and dill, baked to golden perfection for a deliciously crispy exterior and succulent center. Perfect for a special dinner or impressing guests with minimal effort.
Ingredients
Salmon and Pastry
- 2 salmon fillets (skinless, about 6 oz each)
- 1 sheet puff pastry (thawed if frozen)
- 1 egg (beaten, for egg wash)
- Salt and pepper (to taste)
Spinach Filling
- 2 tablespoons butter
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1 cup fresh spinach (chopped)
- 1/4 cup cream cheese (softened)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill (chopped, or 1 tsp dried dill)
Garnish
- Lemon wedges (for serving)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the salmon en croute.
- Sauté Vegetables: In a skillet, melt the butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until softened, about 4-5 minutes. Add the chopped spinach and cook until wilted. Remove from heat and allow the mixture to cool for a few minutes.
- Prepare Filling: In a bowl, combine the softened cream cheese, Dijon mustard, fresh dill, and the cooled spinach mixture. Season with salt and pepper to taste and mix well to create a creamy filling.
- Prepare Puff Pastry: Roll out the thawed puff pastry sheet on a lightly floured surface. Cut it into two equal pieces, each large enough to fully wrap one salmon fillet.
- Assemble Salmon Parcels: Place one salmon fillet in the center of each puff pastry piece. Season the salmon with salt and pepper. Spread the creamy spinach filling evenly over the top of each fillet.
- Seal Parcels: Fold the puff pastry over the salmon and filling, sealing the edges by pressing them together firmly. Use a fork to crimp and decorate the edges, ensuring the parcels are well sealed.
- Apply Egg Wash: Place the wrapped salmon parcels on a baking sheet lined with parchment paper. Brush the tops and sides of the puff pastry generously with the beaten egg to help achieve a golden, glossy finish.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and crispy, and the salmon is cooked through.
- Rest and Serve: Remove from the oven and let the salmon en croute rest for a few minutes. Serve warm with lemon wedges on the side for an added fresh, zesty flavor.
Notes
- Ensure the puff pastry is fully thawed before beginning to avoid cracking when rolling and folding.
- You can substitute dill with other fresh herbs like parsley or tarragon for a different flavor profile.
- Use skinless salmon fillets to prevent the pastry from becoming soggy.
- If desired, serve with a light salad or steamed vegetables for a complete meal.
- For best results, handle the puff pastry minimally to keep it cold and flaky.
