Salmon En Croûte with Spinach and Puff Pastry

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Salmon En Croûte with Spinach and Puff Pastry

This Salmon En Croûte with Spinach and Puff Pastry is a delicious combination of savory and flaky flavors. A buttery puff pastry encases a succulent salmon filet, creamy spinach, and a rich and savory sauce. All of the flavors come together to create a dish that can be served as an appetizer or a main course.

Ingredients:

• 1 lb salmon fillet, skinless and boneless
• 1 cup cooked spinach
• 2 sheets of puff pastry, thawed
• 1/4 cup butter, melted
• 1 tablespoon garlic powder
• 2 teaspoons dried oregano
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Pat the salmon dry with a paper towel. Place the salmon on a baking sheet and season with the garlic powder, oregano, lemon juice, salt, and pepper.
3. Bake the salmon for 15-20 minutes, or until cooked through.
4. In a bowl, combine the cooked spinach and melted butter. Mix until the spinach is evenly coated.
5. On a lightly floured surface, roll out the puff pastry sheets. Place one sheet on a parchment-lined baking sheet. Spread the spinach mixture onto the puff pastry sheet. Place the cooked salmon on top of the spinach mixture.
6. Brush the edges of the puff pastry with some of the remaining melted butter. Place the second sheet of puff pastry over the salmon. Use a fork to press down the edges of the puff pastry and seal the salmon en croûte.
7. Brush the top of the puff pastry with the remaining melted butter. Cut a few slits in the top of the puff pastry to release steam.
8. Bake the salmon en croûte for 25-30 minutes, or until the puff pastry is golden brown.
9. Serve the salmon en croûte warm and enjoy!