Salmon en Croute

Silky salmon wrapped in buttery puff pastry with herbed cream cheese and spinach creates an elegant French showstopper that's surprisingly simple to execute. The contrast between the flaky golden crust and tender fish, brightened by fresh dill and briny capers, makes every bite memorable. Perfect for impressing guests or elevating a special dinner without spending hours in the kitchen.

Ingredients

1.5 lbs center-cut salmon fillet, skin removed

1 sheet frozen puff pastry, thawed

4 oz fresh spinach leaves

4 oz cream cheese, softened

2 cloves garlic, minced

2 tbsp fresh dill, chopped

2 tbsp fresh parsley, chopped

1 tbsp capers, drained

1 egg, beaten

2 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

1 tbsp Dijon mustard

Zest of 1 lemon

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Heat olive oil in a large skillet over medium heat. Add spinach and cook until wilted, about 2 minutes. Remove from heat and let cool completely, then squeeze out excess moisture.

In a bowl, combine cream cheese, garlic, dill, parsley, capers, lemon zest, and the cooked spinach. Season with salt and pepper.

Season salmon fillet with salt and pepper on both sides. Brush with Dijon mustard.

Roll out puff pastry on a lightly floured surface to accommodate the salmon fillet with 3-inch borders on all sides.

Spread half the spinach mixture down the center of the pastry. Place salmon on top, then spread remaining spinach mixture over the fish.

Brush pastry edges with beaten egg. Fold pastry over salmon, sealing edges by pressing with a fork. Trim excess pastry if needed.

Place seam-side down on prepared baking sheet. Brush top with beaten egg and score decorative lines with a knife.

Bake for 20-25 minutes until pastry is golden brown and internal temperature reaches 145°F (63°C).

Let rest for 5 minutes before slicing with a sharp serrated knife. Serve immediately.