Salmon en Croûte with Sautéed Spinach and Dill and Mustard Cream Sauce

Succulent salmon fillets layered with herb cream cheese, wrapped in golden puff pastry, served with sautéed spinach and cream sauce.

Seafood Main Course Salmon Spinach Puff Pastry

Estimated Nutrition

Calories

1845.2

kcal / serving

1845.2 kcal total

Carbs

43.5g

per serving

43.5 g total

Fat

158.1g

per serving

158.1 g total

Protein

62.4g

per serving

62.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Flour

for dusting

106

Puff Pastry

ready-rolled

CondimentsSauces

tbsp

Wholegrain Mustard

tbsp

Wholegrain Mustard

for sauce

Dairy

100

Cream Cheese

piece

Egg

free-range, beaten

150

Double Cream

tbsp

Butter

NutsSeeds

tbsp

Dill

fresh, chopped

tbsp

Chives

fresh, chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tbsp

Dill

fresh, chopped, for sauce

Seafood

150

Salmon Fillet

skinned

Vegetables

200

Spinach

Method

Preheat the oven to 200°C.

Mix dill, chives, cream cheese, and mustard in a small bowl.

Spread the herb mixture between two halves of the salmon fillet.

Roll out the pastry on a floured surface and cut into two rectangles.

Place salmon on pastry, leave a 2.5cm border, seal with egg wash, and cover with second pastry piece.

Bake on a sheet for 12 to 15 minutes until golden brown.

Boil cream and mustard in a pan, then season and stir in dill.

Wilt the spinach in a pan with melted butter.

Plate the salmon with spinach and drizzle with the cream sauce.