Print

Salmon en Croûte Recipe Easy Duxelles Spinach Puff Pastry for Weeknights

salmon en croûte recipe - featured image
Print Recipe

An easy and impressive salmon en croûte with duxelles spinach and buttery puff pastry crust, perfect for quick weeknight dinners.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz / 170g each), fresh, skinless, and boneless
  • 4 cups fresh baby spinach (120g)
  • 8 oz cremini or button mushrooms (225g), finely chopped
  • 2 medium shallots, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons unsalted butter (28g)
  • 1 teaspoon fresh thyme, chopped
  • Salt and black pepper, to taste
  • 2 sheets frozen puff pastry, thawed
  • 1 large egg
  • 1 tablespoon water

Instructions

  1. Preheat oven to 400°F (200°C). Let puff pastry sit at room temperature for about 15 minutes until pliable but still cold. Line a baking sheet with parchment paper.
  2. Heat butter in a skillet over medium heat. Add chopped shallots and garlic; sauté until soft and fragrant, about 2-3 minutes.
  3. Add chopped mushrooms and cook, stirring frequently, until moisture evaporates and mixture is dry, about 8-10 minutes.
  4. Add fresh spinach and cook until wilted, about 2 minutes. Season with thyme, salt, and black pepper. Set aside to cool slightly.
  5. Pat dry salmon fillets and season lightly with salt and pepper on both sides.
  6. On a lightly floured surface, roll out each puff pastry sheet to roughly 12×9 inches (30×23 cm).
  7. Divide the duxelles spinach mixture evenly and spread a thin layer in the center of each pastry sheet, leaving about 1.5 inches (4 cm) border all around.
  8. Place salmon fillets on top of the filling.
  9. Fold pastry edges over salmon, sealing well by pinching or crimping edges. Use excess pastry to decorate if desired.
  10. Transfer wrapped salmon onto prepared baking sheet, seam side down.
  11. Beat egg with water and brush entire pastry surface for a golden finish.
  12. Bake for 20-25 minutes until pastry is puffed and golden and salmon is cooked through. Tent with foil if pastry browns too quickly.
  13. Let rest for 5 minutes before slicing. Serve with lemon wedges and a simple salad or steamed vegetables.

Notes

Cook mushrooms until dry to avoid soggy pastry. Keep puff pastry cold while working. Seal edges tightly to trap steam and keep salmon moist. Use egg wash generously for golden crust. Adjust oven temperature if pastry browns too fast. Salmon is done when it flakes easily but remains tender inside. Filling and assembled parcels can be prepared ahead and refrigerated. For dairy-free version, substitute olive oil for butter and skip egg wash or use plant-based milk.

Nutrition

Keywords: salmon en croute, salmon puff pastry, duxelles spinach, easy weeknight dinner, seafood pastry, salmon recipe, puff pastry salmon

Find it online: https://novanosh.com/salmon-en-cro-u-te-recipe-easy-duxelles-spinach-puff-pastry-for-weeknights/