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Fish, European

Salmon en croûte with spinach and salad

Salmon en croûte with spinach is a complete dish for 4 people, ready in 55 minutes, medium difficulty, at €4.60 per serving. Salmon fillets are wrapped in creamy spinach inside golden puff pastry and baked. The key to success is draining the spinach well so the pastry stays crisp.

Tonight we're celebrating with salmon en croûte, creamy spinach wrapped in golden puff pastry, and a salad to balance it all out.

Salmon en croûte with spinach and salad
Total time
55 min
Difficulty
Medium
Cost per person
€4.60
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Spring, Winter, Fall
The kids
They generally like it

Under the golden puff pastry, the salmon stays moist while the creamy spinach adds richness to every slice. Dill and lemon lift the fish without overpowering it, and the side salad keeps the plate from feeling heavy. It's a dish that looks impressive the moment you cut into it, with that contrast between the crisp top and the soft center.

This is the kind of dish you make for a Sunday meal or when having people over without spending the whole evening at the stove, since the oven does most of the work. Kids generally love the combination of salmon and puff pastry, especially served as individual portions. Mon Chou suggests it for days when you want to make an effort without juggling three pots.

The ingredients

4 people

Fish counter

  • Skinless salmon fillets 4

Frozen foods

  • Frozen leaf spinach 400 g

Dairy

  • Puff pastry sheets 2
  • Thick heavy cream 4 tbsp
  • Egg 1

Fruits and vegetables

  • Garlic 1 cloves
  • Dill 4 sprigs
  • Lemon 1
  • Green salad 1

Pantry

  • Olive oiloften in the pantry 2 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Gluten, Lactose, Eggs

The step by step recipe

  1. Thaw the spinach, squeeze it very well, then mix it with the cream, grated garlic, salt, and pepper. 10 min

    Squeeze it in a clean towel until no more water comes out.

  2. Roll out the first sheet of pastry and place the salted and peppered salmon fillets on top, drizzled with lemon and dill.

    Salt the salmon just before using it, since salt draws out water.

  3. Cover each fillet with a layer of spinach.

    Shape the spinach into an even dome so the pastry hugs the salmon.

  4. Cover with the second sheet of pastry cut into four pieces, seal the edges, and decorate.

    Dampen the edges with a wet finger to seal the two layers of pastry together.

  5. Brush with beaten egg and bake at 200°C until the pastry is golden. 25 min

    Place the dish on the lower rack of the oven so the bottom of the pastry cooks through.

  6. Dress the salad with oil, vinegar, salt, and pepper, and serve alongside the warm salmon en croûte.

    Let it rest for five minutes, the salmon keeps gently cooking.

Our tips to get it right

  • Pick salmon fillets of even size, so they all cook at the same rate under the pastry.
  • Lightly prick the top of the pastry with a knife tip before baking, so steam escapes and the pastry puffs evenly.
  • If the pastry browns too fast, cover it loosely with foil to finish baking without burning it.

The variations

  • Swap the salmon for cod or trout for a different flavor while keeping the same soft texture.
  • For a fish free version, use sautéed, well drained mushrooms instead of the salmon fillets.
  • For kids, cut the pastry into smaller squares to make individual bite sized portions.

What to serve it with

  • A glass of dry white wine
  • Steamed potatoes
  • Sparkling water with lemon

Storage

Salmon en croûte keeps for 2 days in the refrigerator in a sealed container. Reheat it in the oven rather than the microwave so the pastry stays crisp. Freezing isn't recommended, puff pastry loses its crunch once thawed.

Questions about this dish

Can you make salmon en croûte ahead of time?

Yes, you can assemble the dish up to the point of adding the egg wash and keep it in the refrigerator for a few hours. Brush with egg and bake it right before serving so the pastry stays crisp.

Can you use fresh spinach instead of frozen?

Yes, sauté fresh spinach for a few minutes to release its water, then drain it well before mixing it with the cream. The result is the same, it just adds one extra cooking step.

How do you keep the puff pastry from getting soggy?

The trick is squeezing the spinach in a towel to remove as much water as possible before spreading it over the salmon. Keeping the pastry cold when assembling also helps the bottom stay crisp.

What kind of salmon fillet works best for this recipe?

Choose skinless fillets of even size and thickness for even cooking under the pastry. A slightly thick piece of salmon stays moist even with the oven baking time.

How long does it take to make a salmon en croûte with spinach and a salad?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a salmon en croûte with spinach and a salad?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a salmon en croûte with spinach and a salad cost?

About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, lactose, eggs. Always check the labels of the products you buy.

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