Valentine's Salmon en Croûte
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Valentine's Salmon en Croûte

Valentine's Salmon en Croûte

with Spinach Salad in Caper Vinaigrette

Salmon fillets encased in a puff pastry shell that's brimming with spinach and cream cheese is more than enough to impress your Valentine. The spinach salad with sweet bell pepper and a caper vinaigrette provides the perfect zesty balance.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time15 minutes


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

340 g

Puff Pastry

(Contains Soy, Wheat)

113 g

Baby Spinach

1 unit(s)


7 g


3 unit(s)

Cream Cheese

(Contains Milk)

1 unit(s)


113 g

Arugula and Spinach Mix

1 unit(s)

Sweet Bell Pepper



(May contain Tree nuts, Fish, Milk, Sulphites)

1 unit(s)

Garlic, cloves

Not included in your delivery

¼ tsp


1 tbsp

Unsalted Butter*

¾ tsp


2.5 tbsp



Nutrition Values

Calories1250 kcal
Fat83 g
Saturated Fat32 g
Carbohydrate84 g
Sugar12 g
Dietary Fiber8 g
Protein41 g
Cholesterol115 mg
Sodium1790 mg
Trans Fat1 g
Potassium1500 mg
Calcium300 mg
Iron8.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Rolling Pin
Medium Bowl
Measuring Spoons
Large Non-Stick Pan
Silicone Brush
Small Bowl



Unroll the puff pastry on a parchment-lined baking sheet. Place another piece of parchment on top. With a rolling pin, roll the pastry to create a 14x10-inch rectangle, then cut in half (use 2 baking sheets for 4 ppl). Cover with plastic and refrigerate. Peel, then finely chop shallot. Finely chop dill. Zest, then juice lemon. Stir together 1/2 tsp lemon juice, 1/2 tsp lemon zest, 1 1/2 tbsp dill (dbl all for 4 ppl) and cream cheese in a medium bowl.

Cook spinach

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring, until softened, 1-2 min. Add spinach and season with 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl). Cook until spinach is completely wilted and moisture is absorbed, 3-5 min. Transfer spinach to bowl with cream cheese mixture and stir to combine.

Prep en croûte

Pat salmon dry with paper towels, then season with salt and pepper. Working on the baking sheet, place one piece of salmon on the top half of one pastry piece, leaving a 1/2-inch border around the top and sides. Divide and spread spinach mixture over the salmon. Brush the borders lightly with a little water, then fold the bottom of the pastry over the salmon so pastry edges meet. Repeat with remaining salmon and pastry.

Bake en croûte

Seal the pastry by gently pressing a fork along the edges, creating a 1/2-inch border. Cut two small slits on the pastry tops for venting. Brush pastry surfaces with 1/2 tbsp of oil (dbl for 4 ppl). Bake in the top of the oven until salmon is cooked through and pastry is golden, 22-26 min.**

Salad prep

Core and cut bell pepper into 1/4-inch slices. Peel and finely mince or grate garlic. Rinse half the capers (all for 4 ppl), dry thoroughly with paper towel and finely chop. Whisk together capers, garlic, 1 tbsp lemon juice, 1/2 tsp lemon zest, 2 tbsp oil (dbl all for 4 ppl) in a small bowl. Season with a pinch of salt and pepper

Finish and serve

Add peppers and arugula and spinach mix to the bowl with the vinaigrette, then toss to combine. Cut salmon en croûte in half and divide between plates. Serve salad alongside.

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