Salmon en Croûte is an elegant, classic French dish where a salmon fillet is wrapped in puff pastry, often with a flavorful layer of spinach, cream cheese, or herbed duxelles. This dish is perfect for special occasions or a refined dinner party. Crisp on the outside, moist and tender inside.
In a skillet over medium heat, add olive oil and sauté the garlic until fragrant.
Add spinach and cook until wilted, about 2–3 minutes.
Remove from heat, stir in cream cheese and herbs, and season with salt and pepper.
Let it cool completely.
Pat the salmon fillets dry.
Season both sides with salt and pepper.
Optionally, spread a thin layer of Dijon mustard over the top.
Preheat oven to 400°F (200°C).
Roll out the puff pastry on a floured surface into a rectangle large enough to wrap the salmon.
Place half the cooled spinach mixture in the center of the pastry.
Set a salmon fillet on top, then spread more spinach over the salmon.
Fold the pastry over the salmon like a package, sealing the edges with beaten egg. Trim excess pastry.
Place seam-side down on a baking tray lined with parchment paper.
Brush the top with egg wash.
Optionally score a pattern with a knife.
Bake for 25–30 minutes, until golden brown and puffed.
Let rest 5 minutes before slicing.
Serve with lemon wedges, a crisp salad, or seasonal vegetables.
2 servings