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Salmon and spinach en croute
Salmon, spinach and pesto are wrapped in a sheet of puff pastry before being baked to perfection. It's a quick dish to put together and the results are fabulous. Serve with a salad, potatoes or rice.
Ingredients
Serves: 2 pastries
- 2 (350g) skinless, boneless salmon fillets
- seasoned salt to taste
- 1/2 teaspoon garlic granules
- 1 teaspoon onion powder
- 500g puff pastry, thawed if frozen
- 5 tablespoons pesto
- 175g spinach leaves
Method
Prep:15min ›
Cook:20min ›
Ready in:35min
- Preheat oven to 190 C / Gas 5.
- Season the salmon fillets with salt, garlic granules and onion powder. Divide 1/2 of the spinach between two sheets of puff pastry and mound in the centre. Place a salmon fillet on top of each mound of spinach. Spread the pesto on the salmon fillets and top with remaining spinach. Moisten the edges of the puff pastry with water, fold to the centre and seal the seams.
- Bake in preheated oven for 20 to 25 minutes until the pastry is puffed and golden and the salmon has cooked all the way through.
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Reviews & ratings
Average global rating:
(172)
Reviews in English (131)
Absolutely full of flavour. Mixed cram cheese with pesto for some creamy texture/flavour. - 05 Oct 2012
This is my "go to" recipe when I want to impress guests! So easy but elegant and delicious!!!! Thanks for sharing. - 29 May 2015
Very very tasty! I used thawed frozen spinach which was fine, even a spinach hating teenager loved it! They come out huge, I made an extra one for my partner to take to work the following day and he ended up taking more because they are so,big and filling. A great meal, thank you! - 14 Apr 2015
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