Tender salmon and herby spinach wrapped in golden puff pastry. The trick to a crisp bottom: make sure the spinach filling is very dry and let the fish rest briefly after baking.
Salmon en croûte brings together two distinct textures: buttery, crisp puff pastry and tender fish. Spinach, dill and lemon zest add freshness without overpowering the salmon. The lemon is mostly in the fragrant zest; serve wedges on the side or use the juice in the salad for a fresher contrast to the pastry. This is a hearty main course that works well for a dinner party, but with a simple green salad it also makes a complete meal.
Moisture is the most important factor in this dish. Spinach wilts as it cooks and releases more liquid afterward. If that seeps into the pastry, the bottom will soften before it has a chance to cook through and turn golden. So let the spinach cool after cooking, then squeeze out as much moisture as possible with clean hands. If using frozen spinach, let it thaw completely and squeeze it out well too. Fresh spinach is often easy to find; use whichever is most convenient for you.
Puff pastry works best when it stays cold until it goes into the oven. That way, the pastry can rise in layers in the hot oven and develop a crisp crust. Place the salmon and dry spinach in the middle and seal the edges carefully, but don’t pull the pastry tightly around the fish. A thin layer of beaten egg helps the top bake to an even golden brown. Make a few small slits in the top so steam can escape. If the salmon fillet is particularly thick, allow for a slightly longer baking time; the color of the pastry alone doesn’t tell you exactly whether the fish is cooked through.
Dill goes well with salmon, but you can replace it with finely chopped parsley if you don’t have any dill. Keep the amount modest so the herbs don’t mask the fish. If you like, a thin layer of mild mustard can add a little extra kick, but it isn’t necessary for this version. If using frozen spinach, there’s no need to change the amount as long as the vegetable is well drained.
Let the parcel rest for five to eight minutes after baking before slicing it; this helps the filling stay in place. A thermometer is a useful guide: aim for 63 °C in the thickest part of the fish. Serve the slices with a green salad dressed with olive oil and lemon juice. The fresh, light dressing cuts through the rich puff pastry. Dress the salad just before serving so the leaves stay crisp.
Preheat the oven to 200 °C (180 °C fan). Line a baking sheet with parchment paper. Take the puff pastry out of the refrigerator when you’re ready to fill it.
Cook the spinach in batches in a dry frying pan over medium heat until the leaves have wilted. Transfer to a colander and let cool. Then squeeze out as much moisture as possible with clean hands and roughly chop the spinach.
Mix the spinach with the dill and lemon zest. Pat the salmon dry and season all over with salt and pepper.
Unroll the puff pastry on the baking sheet. Place the salmon in the middle and spread the spinach mixture over it. Leave enough pastry around the edges to seal the parcel. Fold the long sides over the salmon and press the seam closed; fold the short ends underneath. Place the parcel seam-side down.
Beat the egg and brush it over the top of the pastry. Use a sharp knife to make a few small slits in the top, without cutting into the salmon.
Bake for 25–30 minutes, until the pastry is golden and crisp and the thickest part of the salmon has reached 63 °C. Let rest for 5–8 minutes.
Just before serving, toss the salad leaves with the olive oil and lemon juice. Slice the salmon en croûte and serve with the salad.
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