Name: Salmon en Croute with Spinach and Feta Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: French
Ingredients: 1 tbsp butter; 2 cloves garlic (minced); 4 cups spinach (chopped); 1/2 cup basil leaves (chopped); 75 g feta cheese (crumbled); 1/2 lemon (zest only); Black pepper (to taste); 1/2 pound puff pastry; 2 salmon fillets (skinless or with skin removed, approximately 1-inch thick); 1 egg (beaten, for egg wash)

Print Recipe·4 from 6 reviews

If you’re looking for an elegant yet approachable dish to impress at dinner, this Salmon en Croute with Spinach and Feta Recipe will steal the show every time. Picture tender, flaky salmon wrapped in buttery, golden puff pastry, accented with a vibrant spinach and tangy feta filling that brings fresh flavor and creamy texture in every bite. It’s a feast for both the eyes and the palate, perfect for cozy nights or special occasions when you want to serve something truly memorable.

Ingredients You’ll Need

A rectangular piece of dough lies flat on a white marbled surface. In the center of the dough, there is a layer of cooked dark green spinach topped with small pieces of white cheese, both forming the bottom layer. On top of these, a thick, bright orange piece of raw salmon with smooth texture and fine lines runs diagonally across the spinach and cheese. The dough edges are plain and light beige, creating a clean frame around the layers. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its straightforward ingredients, each bringing a unique element that builds layers of flavor and texture. From the lush spinach and aromatic basil to the flaky salmon and crisp pastry, every item plays a crucial role in creating this dish’s irresistible character.

Butter: Adds richness and helps soften the garlic and spinach with a silky base.
Garlic (2 cloves, minced): Infuses a subtle aromatic punch that brightens the filling.
Spinach (4 cups): Gives a fresh, earthy green flavor and moisture that balances the dish.
Basil leaves (½ cup): Adds herbal brightness and depth to the stuffing.
Feta (75 g, crumbled): Brings a creamy, salty bite that complements both salmon and spinach.
Lemon zest (½ lemon): Delivers a burst of citrusy brightness that lifts the entire recipe.
Black pepper: Adds a dash of gentle heat and seasoning.
Puff pastry (½ pound): Provides the flaky, golden casing essential for the en croute style.
Salmon fillets (2, skinless, about 1-inch thick): The tender heart of the dish, rich and flavorful.
Egg (1, beaten): Used for brushing to get that perfect shiny, golden finish on the pastry.

How to Make Salmon en Croute with Spinach and Feta Recipe

Step 1: Prepare the Filling

Start by heating butter in a skillet over medium heat. Once melted, toss in the minced garlic and sauté just until fragrant, about a minute—this is where the aroma starts to fill your kitchen and set the tone for something special. Add your chopped spinach and cook it down for a few minutes until it wilts to soften wonderfully. Stir in fresh basil leaves for that herbaceous lift, then remove from heat and fold in crumbled feta cheese and lemon zest, seasoning with black pepper to taste. This combination creates the perfect balance between creaminess, brightness, and a gentle peppery kick.

Step 2: Roll Out and Assemble

On a lightly floured surface, roll out your puff pastry into a rectangle large enough to fully encase the salmon fillets. Spoon the spinach and feta mixture onto the center of the pastry in rectangles matching your fillets. This ensures every bite has an even distribution of that delicious stuffing. Carefully place each salmon fillet over the mixture, preparing for the wrapping process.

Step 3: Wrap and Seal

Fold the pastry edges over the salmon and filling, neatly sealing the parcels so nothing escapes during baking. This step takes a bit of gentle finesse to keep the presentation clean and the pastry intact. Lay the parcels seam-side down on a parchment-lined baking sheet to prevent sticking and maintain shape.

Step 4: Prepare for Baking

Use a sharp knife to make a few small slits on top of each pastry parcel to allow steam to escape during baking. Then, brush the entire surface with beaten egg, which will create that irresistible glossy, golden crust that makes the dish look as fantastic as it tastes.

Step 5: Bake to Perfection

Pop your parcels into a preheated oven at 400°F (200°C) and bake for approximately 20-25 minutes. Watch for that gorgeous golden color on the pastry. The internal temperature of the salmon should reach 145°F (63°C), ensuring it’s perfectly cooked but still moist and tender. Once baked, let them rest a few minutes before slicing to keep all those lovely juices locked in.

How to Serve Salmon en Croute with Spinach and Feta Recipe

Two golden-brown rectangular pastries sit side by side on a metal cooling rack over a dark tray. Each pastry has a braided pattern on top created by crossing strips of dough diagonally, revealing small patches of green spinach and pinkish-red filling inside. The crust looks flaky and crisp with a shiny surface from an egg wash. The tray rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped dill or parsley goes wonderfully on top, adding a pop of color and fresh herbal notes that enhance the existing flavors. A thin wedge of lemon on the side invites your guests to add a burst of citrus brightness, perfectly complementing the richness of the salmon and feta.

Side Dishes

Think light and crisp to provide balance: a simple green salad dressed with lemon vinaigrette or roasted baby potatoes seasoned with rosemary and garlic pair beautifully. Steamed asparagus or green beans also offer a nice textural contrast without overpowering the main event.

Creative Ways to Present

Try plating your Salmon en Croute with spinach and feta recipe on a rustic wooden board for a cozy, inviting feel. Drizzle a little garlic yogurt sauce or a delicate dill cream on the plate for an elegant touch. Individual portions served alongside colorful vegetable ribbons or microgreens make this dish visually stunning and sure to impress.

Make Ahead and Storage

Storing Leftovers

Leftover parcels can be stored in an airtight container in the refrigerator for up to 2 days. Make sure to cool them completely before covering to avoid sogginess. This makes for a delicious next-day meal that tastes just as satisfying.

Freezing

If you want to prepare in advance, assemble the salmon parcels but don’t bake them. Wrap each parcel tightly in plastic wrap and then foil before freezing. They can be frozen for up to one month. When ready, thaw overnight in the refrigerator and bake as directed.

Reheating

Reheat leftovers in a preheated oven at 350°F (175°C) for about 10-15 minutes to preserve the crispness of the pastry. Avoid microwaving if possible since it can make the pastry soggy. This way, your Salmon en Croute with Spinach and Feta Recipe keeps its signature crunch and flavor.

FAQs

Can I use frozen spinach for this recipe?

Absolutely! Just make sure to thaw and squeeze out any excess moisture from the spinach before cooking. This prevents the filling from becoming watery and keeps the pastry crisp.

Is there a substitute for feta cheese?

Yes, goat cheese or ricotta can work as milder alternatives, but feta’s tanginess really elevates the stuffing. If you opt for substitutes, adjust seasoning to keep the balance of flavors intact.

Can I make this recipe gluten-free?

Definitely. Look for gluten-free puff pastry options at specialty stores or make your own. Just be aware that gluten-free pastry can be a little more fragile, so handle with care during assembly.

What type of salmon is best for this recipe?

Choose fresh, high-quality fillets about an inch thick. Wild-caught salmon tends to have a better flavor, but farmed salmon works well too. Skinless fillets make wrapping easier, but if you prefer skin-on, remove it before cooking.

How do I know when the salmon is cooked perfectly inside the pastry?

The best method is to use a meat thermometer and look for an internal temperature of 145°F (63°C). The pastry should be golden and crisp, sealing in the juicy, flaky salmon inside.

Final Thoughts

I promise once you try this Salmon en Croute with Spinach and Feta Recipe, it will become one of your go-to dishes for a special night in or to wow your guests effortlessly. Its magical combination of textures and flavors makes every bite a celebration. So don’t hesitate—gather your ingredients, and treat yourself to this delightful cooking adventure!