If you are looking to impress your family or friends with a dish that combines elegance and deliciousness in one flaky bundle, this Salmon en Croute with Spinach, Feta, and Basil Recipe is your new go-to. Tender salmon wrapped in crisp, golden puff pastry, filled with a vibrant mixture of spinach, creamy feta, and fragrant basil, makes for a meal that’s both comforting and sophisticated. Perfect for a special weeknight dinner or a festive occasion, it’s a dish that sings with fresh flavors and beautiful textures.
Ingredients You’ll Need
Getting the most out of this recipe comes down to fresh, simple ingredients that each play a vital role in building layers of flavor and texture. From the buttery puff pastry to the aromatic basil, every component is essential for the perfect balance in this dish.
- Butter: Adds richness and helps sauté garlic and spinach for that wonderful depth of flavor.
- Garlic (2 cloves, minced): Provides a fragrant base that lifts the filling’s taste.
- Spinach (4 cups): Offers a fresh, earthy note and vibrant green color to the stuffing.
- Basil leaves (1/2 cup): Brings a sweet, slightly peppery finish that complements both spinach and salmon.
- Feta cheese (75 g, crumbled): Adds creaminess with a pleasant salty tang, pairing beautifully with the fish.
- Lemon zest (from 1/2 lemon): Injects a burst of citrus brightness that elevates the filling.
- Black pepper: To taste, adding subtle spice and enhancing flavors.
- Puff pastry (1/2 pound): The flaky, buttery crust that encases all the goodness inside.
- Salmon fillets (2, about 1-inch thick): The star of the dish—rich, tender, and flaky once cooked.
- Egg (1, beaten): Used to brush the pastry, giving it a golden, glossy finish when baked.
How to Make Salmon en Croute with Spinach, Feta, and Basil Recipe
Step 1: Preheat and Prepare the Filling
Start by preheating your oven to 400°F (200°C) to get it nice and hot for baking the salmon en croute. Then, melt the butter in a large skillet over medium heat. As soon as it’s melted, add minced garlic and sauté just until it becomes aromatic—about a minute. This quick step brings wonderful fragrance and flavor right from the start.
Step 2: Cook the Spinach and Mix the Filling
Toss in the fresh spinach and cook it down until it wilts, which should take only 2 to 3 minutes. Once the spinach has softened, stir in the basil leaves so that they gently warm but don’t lose their bright flavor. Remove the skillet from heat and fold in the crumbled feta, lemon zest, and black pepper. This mixture will be the luscious, flavorful center of your salmon en croute.
Step 3: Prepare the Puff Pastry and Assemble
On a lightly floured surface, roll out the puff pastry into a rectangle that’s large enough to completely wrap your salmon fillets. Spoon the spinach and feta stuffing onto the center of this rectangle, shaping it roughly to the size of your salmon fillets. Carefully lay a salmon fillet on top of the vegetable mixture. Then fold the pastry edges neatly over the salmon and filling, sealing them tightly to create a sealed parcel. Repeat for each fillet.
Step 4: Bake to Golden Perfection
Place your pastry-wrapped salmon parcels seam side down on a baking tray lined with parchment paper. Make a few small slits atop each pastry to let steam escape during baking; this prevents soggy dough. Brush each parcel with the beaten egg to ensure a shiny, golden crust. Bake for 20 to 25 minutes, or until the pastry turns a beautiful golden brown and the salmon reaches an internal temperature of 145°F (63°C). Allow the parcels to rest a couple of minutes before serving to lock in all those delicious juices.
How to Serve Salmon en Croute with Spinach, Feta, and Basil Recipe
Garnishes
Finishing touches make all the difference! A sprinkle of finely chopped fresh basil or a light drizzle of extra virgin olive oil brightens the dish on the plate. You might also consider a few thin lemon wedges on the side to squeeze over, enhancing the salmon’s natural flavor beautifully.
Side Dishes
This Salmon en Croute pairs wonderfully with simple, fresh sides such as a crisp green salad tossed in a light vinaigrette or roasted baby potatoes seasoned with herbs. Steamed asparagus or green beans add vibrant color and crunch, rounding out the meal without overpowering the delicate main.
Creative Ways to Present
For a special occasion, slice the en croute into individual portions to showcase the colorful layers within, arranging each piece on a clean white plate. Garnish with a small salad nest or a swoosh of lemony yogurt sauce for a restaurant-quality presentation that will wow your guests every time.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though they tend to disappear fast!), wrap them tightly in foil or store in an airtight container. They keep well in the refrigerator for up to two days, maintaining both flavor and texture with proper care.
Freezing
This dish freezes nicely if you want to save some for later. Wrap the parcels individually in plastic wrap and then foil before placing them in a freezer bag. They stay good for up to one month. When ready to eat, thaw in the fridge overnight before reheating.
Reheating
To keep the puff pastry crispy while reheating, pop the Salmon en Croute in a preheated oven at 350°F (175°C) for about 10-15 minutes, rather than microwaving. This method revives the flaky crust and warms the filling evenly for a next-day treat that tastes freshly made.
FAQs
Can I use frozen spinach instead of fresh?
While fresh spinach brings a vibrant taste and texture, you can use frozen spinach as a substitute. Just make sure to thaw it well and squeeze out excess moisture before cooking to avoid soggy filling.
What type of salmon works best for this recipe?
Firm, skinless salmon fillets around 1 inch thick work best to hold their shape during baking. Wild-caught or farmed Atlantic salmon both taste delicious, so pick what you prefer or have access to.
Is it necessary to remove the salmon skin?
Removing the skin is recommended so that the puff pastry bakes evenly and seals nicely around the fish, but if your fillets are skin-on, you can carefully remove it before assembling.
Can I prepare this recipe vegetarian?
You can swap the salmon for hearty vegetables like roasted portobello mushrooms or eggplant, and follow the same assembly and baking steps for a vegetarian version with the spinach, feta, and basil filling.
How do I know when the salmon is cooked through?
The salmon is perfectly cooked when the internal temperature reaches 145°F (63°C) and it flakes easily with a fork. Checking with a meat thermometer is the safest way to ensure it’s done without overcooking.
Final Thoughts
Trying the Salmon en Croute with Spinach, Feta, and Basil Recipe is a delightful way to bring a touch of gourmet magic into your kitchen without fuss. It’s a recipe that feels as special as it tastes — flaky, fresh, and packed with a harmonious blend of flavors. I truly hope you enjoy making and sharing this one as much as I do!
Print
Salmon en Croute with Spinach, Feta, and Basil Recipe
- Total Time: 35 minutes
- Yield: 2 servings
Description
This Salmon en Croute recipe features tender salmon fillets wrapped in flaky puff pastry with a flavorful spinach, feta, and basil filling. Baked to golden perfection, it’s a sophisticated yet easy-to-make main dish ideal for a special dinner or entertaining guests.
Ingredients
Filling
- 1 tbsp butter
- 2 cloves garlic, minced
- 4 cups spinach, chopped
- 1/2 cup basil leaves
- 75 g feta cheese, crumbled
- 1/2 lemon, zested
- Black pepper, to taste
Main
- 1/2 pound puff pastry
- 2 salmon fillets (skinless or skin removed, approx. 1-inch thick)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the salmon en croute.
- Sauté Garlic: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about one minute until fragrant but not browned.
- Cook Spinach: Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and stir in the fresh basil leaves.
- Prepare Filling: Mix in the crumbled feta cheese, lemon zest, and black pepper. Set aside this flavorful stuffing mixture.
- Roll Puff Pastry: On a lightly floured surface, roll out the puff pastry into a rectangle large enough to wrap around each salmon fillet.
- Assemble Parcels: Spoon the spinach and feta mixture onto the center of the pastry, shaping it to match the size of each salmon fillet. Place a salmon fillet directly on top of the filling.
- Seal Parcels: Carefully fold the pastry over the salmon and filling, sealing the edges securely to create individual parcels. Repeat this for the second fillet.
- Prepare for Baking: Place the parcels seam-side down on a baking sheet lined with parchment paper. Make small slits on top of each pastry to allow steam to escape during baking.
- Egg Wash: Brush the tops of the pastry parcels with the beaten egg to help achieve a shiny, golden crust.
- Bake: Bake in the preheated oven for 20-25 minutes until the pastry is golden brown and the salmon is cooked through, reaching an internal temperature of 145°F (63°C).
- Rest and Serve: Remove from the oven and let the parcels rest for a couple of minutes before serving to allow juices to settle.
Notes
- Use skinless salmon fillets or remove skin prior to cooking for easier preparation.
- Feta cheese adds a salty creaminess but can be substituted with goat cheese or cream cheese if preferred.
- Ensure puff pastry is well-chilled before rolling to prevent sticking and to achieve a flaky crust.
- Internal temperature of cooked salmon should reach 145°F (63°C) as per food safety guidelines.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
