Salmon Baked in Pastry

    • Prep Time
    • 15 mins
    • Cook Time
    • 35 mins
    • Yield
    • 1 pie

This is a recipe for salmon baked in pastry. It’s simple to put together, delicious to eat and oh so impressive to serve.

The salmon fillets are wrapped in delicious puff pastry and baked until golden brown. It’s really beautiful to see the layers once you cut the pocket into slices. Impress your family and guests with this wonderful recipe for salmon baked in pastry. Enjoy!

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45 Ratings

Ingredients

  • 5 tbsp Extra Virgin Olive Oil
  • 1 red onion, diced
  • 3 large cloves of garlic, minced
  • 1 cup frozen spinach, thawed
  • 1 sheet of frozen puff pastry, defrosted
  • salmon fillet, 12 oz
  • 2 tbsp dijon mustard
  • 1 egg for egg wash
  • salt and pepper to taste

Instructions

  • 1. Heat your sauté pan over medium heat and add the olive oil. When hot, add the onions, and sauté until translucent. Then add the garlic and sauté until golden.
  • 2. Add the thawed spinach, turn down the heat a bit and continue cooking.
  • 3. Toss and cook about 5 minutes, seasoning with salt and pepper to taste. Remove from heat and set aside.
  • 4. Preheat your oven to 400 degrees Fahrenheit. Meanwhile, lightly dust your cutting board with flour and with a rolling pin roll out the puff pastry.
  • 5. Season both sides of the salmon with salt and pepper. Place the salmon fillet on top of the puff pastry, closest to the edge, leaving enough of the pastry to overlap the fillet entirely, and close into a pocket pie.
  • 6. Spread 2 tbsp of mustard on the topside of your salmon, and then top with the spinach mixture.
  • 7. Now, wrap the salmon in the pastry, taking one end and overlapping it over the salmon and spinach. Using a fork, push down on the edge securing the edges of the pie.
  • 8. Transfer the salmon pie to a baking sheet lined with parchment paper. Brush the pie with the egg wash and bake at 400 degrees for 35 minutes, turning the pie in the oven half way through.
  • 9. When golden brown, slice with a bread knife and serve. Enjoy!

Instructions

  • 1. Heat your sauté pan over medium heat and add the olive oil. When hot, add the onions, and sauté until translucent. Then add the garlic and sauté until golden.
  • 2. Add the thawed spinach, turn down the heat a bit and continue cooking.
  • 3. Toss and cook about 5 minutes, seasoning with salt and pepper to taste. Remove from heat and set aside.
  • 4. Preheat your oven to 400 degrees Fahrenheit. Meanwhile, lightly dust your cutting board with flour and with a rolling pin roll out the puff pastry.
  • 5. Season both sides of the salmon with salt and pepper. Place the salmon fillet on top of the puff pastry, closest to the edge, leaving enough of the pastry to overlap the fillet entirely, and close into a pocket pie.
  • 6. Spread 2 tbsp of mustard on the topside of your salmon, and then top with the spinach mixture.
  • 7. Now, wrap the salmon in the pastry, taking one end and overlapping it over the salmon and spinach. Using a fork, push down on the edge securing the edges of the pie.
  • 8. Transfer the salmon pie to a baking sheet lined with parchment paper. Brush the pie with the egg wash and bake at 400 degrees for 35 minutes, turning the pie in the oven half way through.
  • 9. When golden brown, slice with a bread knife and serve. Enjoy!

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  • Average Rating

    (3.4 / 5)


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