If you’re ready to impress your taste buds and anyone lucky enough to join you at the table, this Salmon En Croute with Spinach and Dill Recipe is just the ticket. Imagine flaky, tender salmon wrapped in golden, buttery puff pastry, complemented by a luscious spinach and dill cream cheese filling that brings every bite to life. It’s a dish that feels fancy but is surprisingly easy to make, with fresh ingredients coming together to create a symphony of flavors and textures. Whether it’s for a special occasion or an elevated weeknight dinner, this recipe offers a delicious experience that feels like a warm hug from the inside out.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the first step toward creating an unforgettable Salmon En Croute with Spinach and Dill Recipe. Each component plays a crucial role—from the rich butter and aromatic garlic that build flavor, to the fresh spinach and dill that add a pop of color and brightness, and of course, the flaky puff pastry that delivers that irresistible golden crust.
- Salmon fillets: Choose skinless fillets around 6 ounces each for perfect portion sizes and even cooking.
- Puff pastry sheet: Thawed if frozen, this pastry will wrap the salmon and keep everything tender yet crispy.
- Butter: Adds richness to the sautéed onions and garlic, developing deep flavors.
- Onion: Finely chopped to melt seamlessly into the creamy filling.
- Garlic cloves: Minced for just the right punch to complement spinach and salmon.
- Fresh spinach: Chopped and wilted to a vibrant green, infusing the filling with fresh, earthy notes.
- Cream cheese: Softened to create a smooth, tangy base that binds the filling perfectly.
- Dijon mustard: Adds a subtle sharpness that cuts through the richness.
- Fresh dill: Or dried if fresh isn’t available; this herb brightens up the dish with its fresh, slightly citrusy flavor.
- Egg: Beaten to brush over the pastry for that irresistible golden-brown sheen.
- Salt and pepper: Essential for seasoning every layer and bringing out the best in your ingredients.
- Lemon wedges: Served on the side, their acidity perfectly balances the richness of the dish.
How to Make Salmon En Croute with Spinach and Dill Recipe
Step 1: Prepare Your Oven and Sauté the Vegetables
Start by preheating your oven to 400°F (200°C) to get it nice and hot so the puff pastry bakes evenly and crisps up beautifully. While the oven is warming, melt butter in a skillet over medium heat and toss in your finely chopped onion and minced garlic. Cook these until they’re soft and fragrant, which will take about four to five minutes. Add the fresh chopped spinach and cook until it wilts down, then remove the skillet from heat and let this mixture cool slightly—this prevents the pastry from getting soggy later.
Step 2: Make the Creamy Spinach and Dill Filling
In a bowl, combine the cooled spinach mixture with softened cream cheese, Dijon mustard, and fresh or dried dill. This blend is what will elevate the salmon with its creamy texture and burst of herbaceous flavor. Season generously with salt and pepper, tasting as you go to balance the creaminess with a little kick from the seasoning.
Step 3: Prepare the Puff Pastry and Wrap the Salmon
Lightly flour your surface and roll out the puff pastry sheet. Cut it into two equal rectangles large enough to cover each salmon fillet completely. Place a fillet in the center of each piece, seasoning the salmon with a touch of salt and pepper. Then, spread the luscious spinach and dill filling generously on top of each fillet. Carefully fold the pastry around the salmon, sealing the edges by pressing them together and crimping with a fork for a neat finish.
Step 4: Brush and Bake
Lay the pastry-wrapped salmon parcels on a parchment-lined baking sheet. Brush the entire surface with beaten egg—this step ensures a gorgeous, glossy golden-brown finish once baked. Place them in the preheated oven and bake for 20 to 25 minutes. You’ll know they’re done when the puff pastry is puffed up and crisped to perfection, with a deep golden any eye-catching color.
Step 5: Rest and Serve
Once baked, let the salmon en croute rest gently for a few minutes. This little pause helps the juices settle inside the salmon and keeps everything moist and tender when you finally cut in. Serve your masterpiece with fresh lemon wedges to squeeze over the top, bringing a bright, zesty contrast that balances the rich, buttery layers beautifully.
How to Serve Salmon En Croute with Spinach and Dill Recipe
Garnishes
Freshness is key when serving this dish. A sprinkle of extra chopped dill or a few sprigs of fresh herbs can add a vibrant, inviting touch. Don’t forget those lemon wedges—they invite diners to add a squeeze that instantly lifts every bite, cutting through richness with a burst of citrus brightness.
Side Dishes
Salmon En Croute pairs wonderfully with simple, light sides that won’t overpower it. Think steamed asparagus spears, roasted baby potatoes gently tossed with olive oil and rosemary, or a crisp green salad with a lemon vinaigrette. These sides complement the rich pastry and creamy filling while keeping the meal balanced and fresh.
Creative Ways to Present
For a special celebration, slice each salmon en croute into smaller portions and serve as elegant appetizers on a platter garnished with edible flowers or microgreens. Alternatively, plate it as the centerpiece with a drizzle of a dill-infused yogurt sauce or a bright hollandaise for an extra touch of sophistication. Presentation can transform this dish from homely comfort to five-star elegance effortlessly.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, wrap them tightly in plastic wrap or place in an airtight container. Stored in the refrigerator, they will stay fresh for up to two days, making for a delicious next-day lunch or dinner that feels anything but ordinary.
Freezing
This Salmon En Croute with Spinach and Dill Recipe freezes well before baking. Prepare the parcels, wrap each tightly in plastic wrap and then foil, and freeze on a tray before transferring to a freezer bag. When you’re ready, bake straight from frozen—just add a few extra minutes to ensure the pastry crisps up perfectly while the salmon cooks through.
Reheating
To reheat, place the leftovers in a preheated oven at 350°F (175°C) on a baking sheet for about 10 to 15 minutes. This keeps the pastry crisp and avoids the sogginess that microwaving can cause. You’ll have almost that freshly baked magic all over again.
FAQs
Can I use frozen salmon fillets for this recipe?
It’s best to use fresh or fully thawed salmon fillets to ensure even cooking and maintain the best texture. If using frozen, allow them to thaw completely in the refrigerator before assembling the en croute.
Is puff pastry the only dough I can use?
Puff pastry is preferable because of its flakiness and buttery texture, which perfectly complements the salmon and filling. Other doughs, such as phyllo or shortcrust, won’t give the same light and crisp finish.
Can I prepare the filling in advance?
Absolutely! The spinach and dill cream cheese mixture can be made a day ahead and stored in the refrigerator. This helps the flavors meld wonderfully and speeds up assembly time.
What is the best way to ensure the pastry doesn’t get soggy?
Make sure to cool the spinach mixture thoroughly before spreading it on the salmon. Also, sealing the pastry edges well and placing the parcels on parchment paper helps keep moisture from escaping and the pastry crispy.
Can I double this recipe for a larger crowd?
Definitely! Just multiply the ingredients and prepare more salmon parcels. Baking time may slightly increase, so keep an eye on the pastry and take them out once golden brown and cooked through.
Final Thoughts
There’s something truly special about creating a dish as elegant and satisfying as this Salmon En Croute with Spinach and Dill Recipe at home. It combines classic flavors with simple techniques to deliver a meal that’s sure to wow both the cook and guests alike. Give it a try—you might just find it becomes your go-to recipe for memorable dinners that taste like celebration in every bite.
Print
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
- Diet: Low Salt
Description
Salmon En Croute is an elegant yet simple dish featuring tender salmon fillets wrapped in golden, flaky puff pastry with a creamy spinach and dill filling. Perfect for a special dinner or a delightful weekend meal, this recipe combines buttery puff pastry, fresh herbs, and a flavorful cream cheese mixture baked to crispy perfection.
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)
For Serving
- Lemon wedges
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s at the correct temperature when the salmon en croute is ready to bake.
- Sauté Aromatics and Spinach: In a skillet over medium heat, melt the butter. Add the finely chopped onion and minced garlic, cooking until softened and fragrant, about 4-5 minutes. Stir in the chopped spinach and cook until wilted. Remove the skillet from heat and allow this mixture to cool slightly.
- Prepare Creamy Filling: In a mixing bowl, combine the softened cream cheese, Dijon mustard, chopped fresh dill, and the cooled spinach mixture. Season with salt and pepper to taste, mixing thoroughly to create a creamy, flavorful filling.
- Roll Out Puff Pastry: Lightly flour a surface and roll out the thawed puff pastry sheet. Cut it into two equal pieces large enough to fully envelop each salmon fillet.
- Assemble Pastry Wraps: Place one salmon fillet in the center of each puff pastry piece. Season the fillets with salt and pepper. Evenly spread the creamy spinach mixture over the top of each salmon piece.
- Seal Salmon in Pastry: Fold the puff pastry over the salmon and spinach filling, ensuring the edges are sealed by pressing firmly together. Use a fork to crimp and secure the edges, then position the wrapped salmon parcels on a parchment-lined baking sheet.
- Apply Egg Wash: Brush the exterior of the puff pastry parcels generously with the beaten egg to achieve a beautiful golden color when baked.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the puff pastry is puffed, golden, and crisp.
- Rest and Serve: Remove the salmon en croute from the oven and allow it to rest for a few minutes. Serve with fresh lemon wedges to add a bright, fresh contrast.
Notes
- Ensure the puff pastry is well chilled before rolling to prevent sticking and tearing.
- Use skinless salmon fillets for easier wrapping and a better texture.
- You can substitute fresh dill with dried dill if fresh is not available, but reduce the quantity to 1 teaspoon.
- Serve immediately to enjoy the puff pastry at its crispiest.
- Leftovers can be stored in the refrigerator and gently reheated in an oven to maintain crispness.
