40 Meatless Meals Guest Post: Salmon en Croûte

Guest Post by Mrs. N.

Bread crumbs are the trick to keeping the salmon from turning the pastry soggy. You can also use blanched asparagus, caramelized onions, roasted peppers, or other vegetables in place of the spinach so long as they aren't too watery.

Serves four.

1 sheet puff pastry

4 slices havarti or provolone cheese

½ cup bread crumbs

4 (4-6oz) boneless, skinless salmon fillets

1 cup fresh spinach

¼ cup butter melted

1 tbsp. dried dill

1 tsp. minced garlic

Preheat the oven to 400° and line a cookie sheet with parchment. Unfold the puff pastry and cut it into quarters, gently roll each square out until it looks enough to wrap around your salmon fillets.

Place a slice of cheese in the middle of one of the pastry squares, sprinkle it with one quarter of the bread crumbs and place a piece of salmon on top of that, top with one quarter of the spinach. Bring the edges of the pastry up and pinch them together to form a tight seal, slash two vents in the top of the packet and place it on the parchment. Repeat with the remaining ingredients.

Mix the garlic and dill into the melted butter and brush half of it over the salmon packets. Bake for 25-30 minutes or until the pastry is a nice golden brown color, remove from the oven and brush with the remaining dill butter, let rest for 5 minutes before serving.