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Puff Pastry Salmon

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PREP TIME
15 min
COOKING TIME
60 min
TOTAL TIME
75 min
SERVINGS
4 servings
Dinner French
Puff Pastry Salmon
Ingredients
  • 2 tablespoons olive oil, divided
  • 1/2 onion, chopped
  • 1 cup chopped fresh mushrooms
  • 2 teaspoons minced garlic, divided
  • salt and ground black pepper to taste
  • 1 cup baby spinach
  • 1 tablespoon all-purpose flour, or as needed
  • 2 sheets frozen puff pastry (such as Pepperidge Farm®), thawed
  • 1 (1 1/2-pound) boned, skinned salmon fillet
  • 1/2 teaspoon smoked paprika, or more to taste
  • 1 egg, beaten
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon dried dill
Instructions
1
Preheat your oven to 350 degrees F (175 degrees C).
2
Next, heat a tablespoon of oil in a large skillet over medium heat. Add the onion and cook until it becomes translucent, taking about 5 minutes to achieve this.
3
Add the mushrooms and a teaspoon of garlic to the skillet, stirring constantly until they soften, approximately 5 minutes later.
4
Season your dish with salt and black pepper to taste. Transfer the onion and mushroom mixture to a small bowl for later use.
5
In the same skillet, heat another tablespoon of oil over medium heat. Add a teaspoon of garlic and cook until it becomes fragrant, taking about 30 seconds to achieve this.
6
Add the spinach to the skillet and stir constantly until it wilts, taking 3 to 5 minutes. Season with salt and black pepper to taste. Transfer the wilted spinach to another bowl for later use.
7
Line a glass baking dish with parchment paper and preheat your oven to 350 degrees F (175 degrees C).
8
Sprinkle some flour onto a clean work surface and lay out a puff pastry sheet. Spread the onion and mushroom mixture evenly across the pastry, leaving a 1/2-inch border around the edges.
9
Place a piece of salmon on top of the onion and mushroom mixture, sprinkling some paprika over it. Cover with another puff pastry sheet and fold the edges over to seal your dish.
10
Brush the top of your dish with a beaten egg and transfer it to the prepared baking dish.
11
Bake in the preheated oven until your pastry is golden, taking 40 to 45 minutes.
12
Let the dish cool for a short while before slicing it into 4 portions.
13
To make the sauce, whisk together mayonnaise, lemon juice, Dijon mustard, and dill in a small bowl.
14
Spoon the sauce onto 4 plates and place a piece of salmon en croûte on each plate.