Salmon en Croute

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Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Servings: 2
Calories: 1044kcal

Ingredients

Roasted Baby Potatoes

  • 1/2 pound Baby potatoes halved
  • 2 TBSP Extra-virgin olive oil
  • 2 cloves Garlic minced
  • 1/2 tsp Dried rosemary
  • 1/2 tsp Dried thyme
  • Fresh parsley chopped (for garnish, optional)

Seasoning

  • Salt to taste
  • Black pepper to taste

Salmon en Croute

  • 8 oz Salmon skinless about 1" thick
  • 1 TBSP Extra-virgin olive oil
  • 1/2 Yellow onion finely chopped
  • 1 clove Garlic finely chopped
  • 6 oz Baby spinach
  • 2 oz Cream cheese
  • 1/4 cup Parmesan cheese grated
  • 1/2 tsp Fresh dill
  • 1/2 cup Seasoned Panko bread crumbs divided
  • 1/2 sheet Puff pastry room temperature
  • 1 Egg beaten

Tomato Fennel Salad

  • 1/2 TBSP Extra-virgin olive oil
  • 1/2 TBSP Champagne vinegar or white-wine vinegar
  • 1 Tomato cut into wedges
  • 1 cup Fresh fennel Thinly sliced
  • 2 TBSP Fresh parsley Chopped
  • 1 TBSP Pine nuts Toasted

Lemon Sparkling Water

  • Ice cubes
  • 24 oz Sparkling water cold
  • 1 Lemon thinly sliced
US Customary - Metric

Instructions

Roasted Baby Potatoes:

  • Preheat the oven to 400°F (204°C).
  • Toss halved baby potatoes with olive oil, minced garlic, dried rosemary, dried thyme, salt, and black pepper.
  • Spread the potatoes evenly on a baking sheet.
  • Roast in the preheated oven for 30-35 minutes or until golden brown and fork-tender, stirring occasionally for even cooking.
  • Remove from the oven, garnish with fresh parsley if desired, and set aside.

Salmon en Croute:

  • Preheat the oven to 400°F. Generously season salmon with salt and refrigerate until chilled, about 15 minutes.
  • In a large skillet over medium heat, heat olive oil. Add onion, garlic, and a generous pinch of salt; cook until the onion is translucent.
  • Add spinach and stir until wilted. Stir in cream cheese, Parmesan, and dill; cook until melted and combined.
  • Stir in half the panko and cook until the mixture thickens; season with salt and pepper.
  • Rinse salmon under cold water, pat dry, and place on a sheet of puff pastry.
  • Spoon spinach mixture over salmon, ensuring it stays in the center. Sprinkle the remaining panko over the spinach.
  • Fold edges of dough over salmon, flip seam side down, and transfer to a parchment-lined baking sheet.
  • Brush all over with egg wash, then score the top of the dough.
  • Bake until the pastry is golden brown and an instant-read thermometer inserted into the salmon registers 140°F (60°C), 25 to 35 minutes.
  • Transfer salmon to a platter and slice.

Tomato Fennel Salad:

  • Whisk oil, vinegar, salt, and pepper in a large bowl until combined.
  • Add tomatoes, fennel, parsley, and toasted pine nuts; toss to coat.

Lemon Sparkling Water:

  • Fill glasses with ice cubes.
  • Pour sparkling water over the ice.
  • Add lemon slices to each glass.
  • Stir gently and garnish with more lemon slices if desired.

Serve:

  • Serve the roasted baby potatoes, salmon en croute, and tomato fennel salad. Enjoy the meal with sparkling water.

Nutrition

Calories: 1044kcal | Carbohydrates: 80g | Protein: 46g | Fat: 62g | Saturated Fat: 18g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 30g | Trans Fat: 0.01g | Cholesterol: 181mg | Sodium: 1226mg | Potassium: 2187mg | Fiber: 11g | Sugar: 10g | Vitamin A: 9599IU | Vitamin C: 98mg | Calcium: 426mg | Iron: 9mg

Salmon en Croute

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Servings 2
Calories 1044 kcal

Ingredients
 
 

Roasted Baby Potatoes

  • 1/2 pound Baby potatoes halved
  • 2 TBSP Extra-virgin olive oil
  • 2 cloves Garlic minced
  • 1/2 tsp Dried rosemary
  • 1/2 tsp Dried thyme
  • Fresh parsley chopped (for garnish, optional)

Seasoning

  • Salt to taste
  • Black pepper to taste

Salmon en Croute

  • 8 oz Salmon skinless about 1" thick
  • 1 TBSP Extra-virgin olive oil
  • 1/2 Yellow onion finely chopped
  • 1 clove Garlic finely chopped
  • 6 oz Baby spinach
  • 2 oz Cream cheese
  • 1/4 cup Parmesan cheese grated
  • 1/2 tsp Fresh dill
  • 1/2 cup Seasoned Panko bread crumbs divided
  • 1/2 sheet Puff pastry room temperature
  • 1 Egg beaten

Tomato Fennel Salad

  • 1/2 TBSP Extra-virgin olive oil
  • 1/2 TBSP Champagne vinegar or white-wine vinegar
  • 1 Tomato cut into wedges
  • 1 cup Fresh fennel Thinly sliced
  • 2 TBSP Fresh parsley Chopped
  • 1 TBSP Pine nuts Toasted

Lemon Sparkling Water

  • Ice cubes
  • 24 oz Sparkling water cold
  • 1 Lemon thinly sliced

Instructions
 

Roasted Baby Potatoes:

  • Preheat the oven to 400°F (204°C).
  • Toss halved baby potatoes with olive oil, minced garlic, dried rosemary, dried thyme, salt, and black pepper.
  • Spread the potatoes evenly on a baking sheet.
  • Roast in the preheated oven for 30-35 minutes or until golden brown and fork-tender, stirring occasionally for even cooking.
  • Remove from the oven, garnish with fresh parsley if desired, and set aside.

Salmon en Croute:

  • Preheat the oven to 400°F. Generously season salmon with salt and refrigerate until chilled, about 15 minutes.
  • In a large skillet over medium heat, heat olive oil. Add onion, garlic, and a generous pinch of salt; cook until the onion is translucent.
  • Add spinach and stir until wilted. Stir in cream cheese, Parmesan, and dill; cook until melted and combined.
  • Stir in half the panko and cook until the mixture thickens; season with salt and pepper.
  • Rinse salmon under cold water, pat dry, and place on a sheet of puff pastry.
  • Spoon spinach mixture over salmon, ensuring it stays in the center. Sprinkle the remaining panko over the spinach.
  • Fold edges of dough over salmon, flip seam side down, and transfer to a parchment-lined baking sheet.
  • Brush all over with egg wash, then score the top of the dough.
  • Bake until the pastry is golden brown and an instant-read thermometer inserted into the salmon registers 140°F (60°C), 25 to 35 minutes.
  • Transfer salmon to a platter and slice.

Tomato Fennel Salad:

  • Whisk oil, vinegar, salt, and pepper in a large bowl until combined.
  • Add tomatoes, fennel, parsley, and toasted pine nuts; toss to coat.

Lemon Sparkling Water:

  • Fill glasses with ice cubes.
  • Pour sparkling water over the ice.
  • Add lemon slices to each glass.
  • Stir gently and garnish with more lemon slices if desired.

Serve:

  • Serve the roasted baby potatoes, salmon en croute, and tomato fennel salad. Enjoy the meal with sparkling water.

Nutrition

Calories: 1044kcalCarbohydrates: 80gProtein: 46gFat: 62gSaturated Fat: 18gPolyunsaturated Fat: 10gMonounsaturated Fat: 30gTrans Fat: 0.01gCholesterol: 181mgSodium: 1226mgPotassium: 2187mgFiber: 11gSugar: 10gVitamin A: 9599IUVitamin C: 98mgCalcium: 426mgIron: 9mg
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