Salmon en Croûte Recipe
Servings:
2
Season the salmon Season the salmon fillet with salt and pepper, then set it aside.
Cook the spinach Heat the olive oil in a skillet over medium heat.
Once hot, add the shallot and garlic, and cook until softened, about 3-4 minutes. Add the spinach and season with a pinch of sea salt. Cook until the spinach is wilted and heated through, then remove from the heat.
Make the filling In a bowl, combine the cooled spinach mixture with the cream cheese, fresh dill, lemon zest, and lemon juice. Stir until well mixed.
Prep the puff pastry Roll out the puff pastry sheet on a lightly floured surface and cut it into a rectangular shape large enough to encase the salmon.
Stuff the puff pastry Spread the cream cheese filling evenly over the center of the pastry. Place the salmon fillet in the middle, then carefully fold the pastry over the top to encase it.
Bake Seal the edges of the pastry with a fork and brush the top and sides with the beaten egg yolk. Place the wrapped salmon on a parchment-lined baking sheet. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the pastry is golden brown and the salmon is cooked through.