Salmon en Croute with Dill Cream Sauce

Crispy, buttery puff pastry folded around succulent salmon and spinach makes this salmon en croute the ultimate showstopper dinner.

Salmon en Croute with Dill Cream Sauce

Ingredients

Full recipe with amounts can be found in the recipe card below.

  • Baby spinach.
  • Garlic.
  • Lemon juice. 
  • Puff pastry. 
  • Salmon.
  • Beaten egg. 
  • Salt and pepper. 

For the dill cream sauce:

  • Butter. 
  • Garlic. 
  • Cream. Heavy/Whipping.
  • Lemon juice. 
  • Fresh dill. 
  • Salt and pepper.

Salmon en Croute with Dill Cream Sauce

How to make salmon en croute

  1. Cook the spinach: Wash and dry the spinach then roughly chop. Heat a splash of oil in a large pan then fry the garlic for a few seconds. Add all of the spinach and allow to wilt and cook for a few minutes. Season with salt, pepper and a squeeze of lemon juice. If your spinach is very water, squeeze out the excess liquid (allow the spinach to cool first) before seasoning to prevent the salmon en croute from getting soggy.
  2. Assemble the salmon en croute: On a lightly floured surface, roll out the puff pastry. You want the pastry to be large enough to encase the salmon. The piece of salmon I used was approximately 15cmx10cm so I used only one sheet of puff pastry, cut in half, but if your salmon is larger you might need to use two sheets of pastry. Place the salmon on a parchment-line baking sheet. Season the salmon with salt and pepper then place on top of the pastry. Add the spinach to the top of the salmon then cover with the pastry. Crimp the edges and gently score the top. Brush with beaten egg then place in the oven.
  3. Bake: Bake for 25-30 minutes until the pastry is golden brown and crisp. Depending on the size of your salmon, you might need to bake for a little longer. Remove from the oven, slice and serve
  4. Make the dill-cream sauce: While the salmon is baking, make the sauce. Melt the butter in a small saucepan then add the garlic and cook for a few seconds. Pour in the cream and add the dill. Bring to a simmer and cook for 5 minutes. Season with salt, pepper and lemon juice and remove from the heat. Serve the sauce with the baked salmon en croute.

Serving suggestion

  1. 10-minute lemon garlic sautéed broccolini
  2. Easy green salad with lemon Parmesan dressing

Salmon en Croute with Dill Cream Sauce

Salmon recipes

  1. Miso Salmon with Garlic Noodles
  2. Easy Smoked Salmon Dip
  3. Easy Garlic Herb Butter Baked Salmon

Salmon en Croute with Dill Cream Sauce.

Crispy, buttery puff pastry folded around succulent salmon and spinach makes this salmon en croute the ultimate showstopper dinner.
4.32 from 16 votes
Print Pin Rate
Course: Dinner
Cuisine: French
Keyword: Salmon en croute, Salmon en croute recipe, salmon en croute sauce recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories: 481kcal
Author: Alida Ryder
Servings: 4 (up to 6 people)

Ingredients

  • 3 cups baby spinach washed and dried
  • 2 garlic cloves crushed
  • 1 tsp lemon juice
  • salt and pepper to taste
  • 400 g (14oz) puff pastry
  • 500 g (1lb) salmon
  • 1 egg beaten

For the dill cream sauce

  • 2 tsp butter
  • 1 garlic clove crushed
  • 1 cup cream
  • 2 tbsp dill chopped
  • 1-2 tsp lemon juice
  • salt and pepper to taste

Instructions

  • Preheat the oven to 180°C/350°F.
  • Wash and dry the spinach then roughly chop. Heat a splash of oil in a large pan then fry the garlic for a few seconds.
  • Add all of the spinach and allow to wilt and cook for a few minutes. Season with salt, pepper and a squeeze of lemon juice.
  • On a lightly floured surface, roll out the puff pastry.
  • Place the pastry on a parchment-line baking sheet. Season the salmon with salt and pepper then place on top of the pastry.
  • Add the spinach to the top of the salmon then cover with the pastry. Crimp the edges and gently score the top. Brush with beaten egg then place in the oven.
  • Bake for 25-30 minutes until the pastry is golden brown and crisp.
  • Remove from the oven, slice and serve.
  • While the salmon is baking, make the sauce. Melt the butter in a small saucepan then add the garlic and cook for a few seconds. Pour in the cream and add the dill. Bring to a simmer and cook for 5 minutes. Season with salt, pepper and lemon juice and remove from the heat. Serve the sauce with the baked salmon en croute.

Nutrition

Calories: 481kcal | Carbohydrates: 24g | Protein: 22g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 206mg | Potassium: 561mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1753IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 3mg