Flaky Salmon Spinach (Print Version)
# Ingredients:
→ Salmon Preparation
01 -
Season your four salmon fillets
02 -
Add a pinch of salt and pepper according to your liking
→ Herb-Dijon Mixture
03 -
Two tablespoons of mayo
04 -
One tablespoon of Dijon mustard
05 -
A teaspoon of oregano, dried
06 -
Dried basil, 1 tsp
07 -
Half a teaspoon dill, dried
08 -
The zest from one lemon
→ Final Assembly
09 -
Quarter cup of feta cheese, crumbled
10 -
One cup fresh spinach leaves
11 -
Thawed puff pastry, one sheet
12 -
A beaten egg
13 -
One tablespoon of water
14 -
Few lemon wedges for squeezing
# Instructions:
01 -
To get started, warm your oven to 400°F (200°C). Toss parchment paper on a baking tray to make cleanup quick and stop anything from sticking.
02 -
Pat salmon fillets with a paper towel so they're all dry—it helps keep them from steaming. Generously sprinkle both sides with salt and pepper. It may seem simple, but it's the base for all the flavors coming next!
03 -
Whisk together mayo, Dijon, basil, oregano, dill, and that tangy lemon zest in a small bowl. Save half the mixture for serving later, and use the rest on the salmon. This spread brings loads of flavor to the dish!
04 -
Coat each salmon fillet with the herb spread. Don’t skimp! Sprinkle crumbled feta over the top, then neatly layer spinach leaves. These toppings add bold Mediterranean flavors and texture.
05 -
Dust a bit of flour on your counter and slice the pastry sheet into four squares. Roll each out to about 7x7 inches. You don’t want them too thick or too thin—they should just about stretch enough to wrap up the salmon.
06 -
Flip each salmon piece, toppings touching the pastry. Wrap it like you're sealing a gift, folding the edges tightly. Place them seam-side down. Try not to leave any gaps, or juices might escape in the oven.
07 -
Lay the wrapped fillets on the baking sheet with seams hidden underneath. Combine some water and the beaten egg, and brush it onto the pastry. This ensures a shiny golden finish. Make tiny slits at the top, so steam can sneak out.
08 -
Bake those parcels for about 20–25 minutes until the pastry is puffed up and golden. The fish will be tender and cooked through, but keep an eye out because oven times vary slightly based on salmon thickness!
09 -
Transfer salmon wraps to plates right out of the oven. Serve with reserved herb-Dijon sauce and a quick squeeze of lemon. The combo of golden pastry, succulent salmon, and zesty sauce is unforgettable!
# Notes:
01 -
This dish combines the flaky richness of puff pastry with a perfectly seasoned salmon base, topped with creamy feta and spinach.
02 -
For best results, keep your pastry chilled but not frozen. If it feels sticky or soft, put it back in the fridge for a few minutes.
03 -
You can prepare the salmon wraps ahead of time—just assemble and refrigerate for up to 4 hours before baking.
04 -
Pair this with a refreshing salad or roasted veggies to balance the rich, buttery pastry.