Salmon en Croûte

Get ready to master the art of French-inspired elegance with minimal effort! This showstopping Salmon en Croûte wraps perfectly cooked salmon and a creamy spinach filling in golden, flaky puff pastry. It’s the kind of dish that makes everyone think you spent hours in the kitchen (but we’ll keep the easy part our secret).

Inside this buttery pastry fortress lies a treasure trove of flavors: tender salmon meets a velvety cream cheese-spinach mixture that’s brightened with fresh dill and Parmesan. The contrast between the crispy, golden exterior and the succulent filling creates a dining experience that’s nothing short of magnificent.

Ingredients

For the Fish:

• 1 (1-lb) salmon fillet, about 1″ thick
• Kosher salt
• Freshly ground black pepper

For the Filling:

• 2 Tbsp extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, finely chopped
• 5 oz baby spinach
• 4 oz cream cheese
• 1/2 cup grated Parmesan
• 1 tsp dried dill
• 3/4 cup panko bread crumbs, divided

For Assembly:

• 1 (15″ x 10″) sheet puff pastry, room temperature
• 1 large egg, beaten to blend

Steps

1. Preheat oven to 400°F (200°C). Season salmon generously with salt and chill for 15 minutes – this firms up the flesh for easier handling. Pro tip: Don’t skip the chilling step, as room temperature salmon can become mushy when wrapped.
2. Heat 2 Tbsp oil in a large skillet over medium heat until shimmering (about 2-3 minutes). Add onion, garlic, and salt – cook until onions become translucent (5 minutes). Watch carefully as garlic can burn quickly. Add spinach and cook until just wilted but still bright green (2-3 minutes). Stir in cream cheese, Parmesan, and dill until melted (2 minutes). Mix in 1/2 cup panko and cook until thickened (2 minutes). Season with salt and pepper.
3. Rinse salmon and pat completely dry – any moisture will make the pastry soggy. Center salmon on pastry with 2 inches of dough on each side. Season again lightly with salt. Spread spinach mixture evenly over top, keeping it centered. Sprinkle remaining 1/4 cup panko over filling.
4. Fold pastry over salmon creating a tight seal – think of wrapping a present. Flip seam-side down onto parchment-lined baking sheet. Brush entire surface with egg wash for golden color. Score diagonal lines about 1/4-inch deep for decoration and steam vents.
5. Bake until pastry is golden brown and internal temperature reaches 140°F (60°C) (25-35 minutes). Check temperature by inserting thermometer through one of your steam vents to avoid breaking the pastry. Let rest 5-10 minutes before slicing with a serrated knife.

Smart Swaps

• Replace cream cheese with Greek yogurt cream cheese for extra protein
• Use whole wheat puff pastry for added fiber
• Substitute fresh herbs (use 3 Tbsp fresh dill instead of dried)

Make It Diabetes-Friendly

• Use low-fat cream cheese to reduce saturated fat
• Replace 1/2 cup of panko with crushed pork rinds
• Serve with roasted non-starchy vegetables
• Portion size: limit to 4-5 oz serving (approximately 15g net carbs)

Pro Tips

• Let puff pastry thaw overnight in refrigerator for perfect texture
• Score pastry before egg wash for cleaner lines
• Rest 10 minutes before cutting to prevent filling from spilling