An elegant yet surprisingly simple dinner: tender salmon tucked beneath an aromatic spinach-and-cream filling, wrapped in flaky puff pastry and baked until beautifully golden. Lemon zest and dill bring a bright freshness, while the egg wash gives the crust a glossy finish. An excellent choice for a family supper or entertaining.
Ingredients
- Salmon — 14 oz | 400 g
- Puff pastry — 2 sheets
- Onion — 1/2 piece
- Garlic — 2 cloves
- Spinach — 1.8 oz | 50 g
- Cream cheese — 3 tbsp
- Lemon zest — 1 tsp
- Lemon juice — 1 tbsp
- Dill — 0.4 oz | 10 g
- Egg — 1 piece
- Salt and black pepper — to taste
Step-by-Step Recipe
- Preheat the oven to 392°F | 200°C. Line a baking sheet with parchment.
- In a skillet over medium heat, sauté the finely chopped onion and garlic until softened.
- Add the spinach, season with salt and pepper, and cook for 1–2 minutes, until the leaves wilt. Remove from the heat.
- Stir in the cream cheese, lemon zest, lemon juice, and finely chopped dill. Adjust the seasoning.
- Lightly roll out the puff pastry sheets. Place one sheet on the baking tray and brush the perimeter with beaten egg, leaving a 3/4-inch | 2 cm border.
- Place the salmon fillet in the center. Spread the spinach-cream filling evenly over the top.
- Cover with the second sheet of pastry and seal the edges carefully. Brush the surface again with the remaining egg.
- Bake for 25–30 minutes, until the crust is deep golden and crisp. Rest for 5 minutes before serving.
Nutritional Value (per serving, approx.)
| Calories | 720 kcal |
| Protein | 28 g |
| Fat | 48 g |
| Carbohydrates | 43 g |
| Fiber | 2 g |
| Salt | 1.3 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- To keep the bottom from going soggy, let the filling cool before assembling and pat the salmon thoroughly dry with paper towels.
- Make 2–3 small slits on top to allow steam to escape.
- Frozen spinach works well: thaw completely and squeeze out the excess moisture.
- If you like, replace the cream cheese with soft farmer’s cheese or ricotta.
- Bake on the middle rack for even browning.
FAQ
Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much moisture as possible so the pastry stays crisp.
Should I remove the skin from the salmon fillet?
It is preferable to use skinless fillet: it is easier to shape, and the bottom pastry bakes more evenly and stays crisp.
How do I get a crispier crust?
Heat the oven thoroughly to 392°F | 200°C, brush the top with beaten egg, and, if desired, bake on a preheated tray. A few slits on top help steam escape.