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Easy salmon en croûte
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Total Time:
55 minutes
Ingredients:
  • 1 onion
  • olive oil
  • 4 cloves of garlic
  • 500 g frozen spinach
  • 1 x 320 g sheet of all-butter puff pastry
  • 4 x 130 g salmon fillets, skin off, pin-boned, from sustainable sources
  • 2 large free-range eggs
  • 1 heaped tablespoon red pesto
Instructions:
  • Preheat the oven to 220°C/425°F/gas 7. Sauté onion in olive oil in a large non-stick pan over medium heat. Add garlic and lemon zest, then cook for 10 minutes until softened. Add spinach, cover, and cook for 5 minutes, then uncover and cook for another 5 minutes until liquid evaporates. Season to taste. Place pastry on a baking tray, spread spinach leaving a border, top with salmon. Fold pastry edges over salmon. Brush with beaten eggs and bake for 15 minutes. Combine pesto with remaining egg. Pour over the salmon after 15 minutes of baking. Return to oven for another 15 minutes until golden. Serve with lemon wedges on the side.

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