Salmone In Crosta Recipe
North Atlantic salmon wrapped in puff pastry, spinach, cream cheese, basil pesto, served with asparagus
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
Prepare the Ingredients
Preheat the oven to 400°F (200°C). Rinse and pat dry the salmon fillets. Season with salt and black pepper.
Sauté the Spinach
In a pan, heat 1 tablespoon of olive oil over medium heat. Add the spinach and sauté until wilted, about 3-4 minutes. Remove from heat and let cool.
Mix Cream Cheese and Pesto
In a bowl, combine the cream cheese and basil pesto until smooth. Stir in the cooled spinach.
Assemble the Puff Pastry
Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into quarters. Place a spoonful of the cream cheese mixture in the center of each piece, then top with a salmon fillet.
Bake the Salmon
Place the wrapped salmon on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown.
Prepare the Asparagus
While the salmon is baking, trim the asparagus ends and toss them with the remaining olive oil, salt, and pepper. Roast in the oven for the last 10-15 minutes of the salmon baking time.
Serve
Once the salmon is cooked and the pastry is golden, remove from the oven. Serve the salmon in crosta alongside the roasted asparagus.