Description
A delicious salmon dish wrapped in flaky puff pastry with a creamy spinach and cheese filling.
Ingredients
Scale
- 1 pound center-cut salmon fillet
- 8 ounces fresh baby spinach
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1 sheet frozen puff pastry
- 2 large eggs
- 2 cloves garlic (minced)
- 1 tablespoon fresh dill (chopped)
- 1 teaspoon lemon zest
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 1 tablespoon Dijon mustard
Instructions
- Prepare the spinach and cheese filling by wilting spinach with garlic, draining thoroughly, and mixing with cheeses, egg, and herbs.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Season and sear the salmon briefly on both sides, then let it rest.
- Assemble the pastry by placing salmon on dough, topping with filling, and folding the pastry to enclose everything securely.
- Apply egg wash, score the top, and sprinkle with salt.
- Bake for 25 to 30 minutes until golden brown and internal temperature is reached.
- Rest for 10 minutes before slicing and serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: main course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 25
- Cholesterol: 150
Keywords: Store leftovers in the fridge for up to 2 days. Reheat in the oven to maintain crispness. Can be frozen unbaked for up to 3 months.