Low Sodium Salmon en Croute
Elevate your dinner game with this *Low Sodium Salmon en Croute*, a healthy twist on the classic French dish! Wrapped in buttery, low-sodium puff pastry, tender salmon fillets harmonize with a creamy spinach filling enriched with tangy cream cheese, fresh dill, and vibrant lemon zest. Perfectly seasoned with black pepper and baked to golden perfection, this recipe offers a gourmet experience that's heart-friendly without compromising flavor. With just 25 minutes of prep time, it’s an elegant yet approachable main course ideal for impressing guests or treating yourself to a fancy weeknight meal. Pair with fresh greens or a light salad for a complete and wholesome feast.
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Recipe Information
Ingredients
- 4 pieces fresh salmon fillets
- 2 sheets puff pastry sheets (low sodium, store-bought or homemade)
- 2 cups fresh spinach leaves
- 4 tablespoons cream cheese (low sodium)
- 1 teaspoon lemon zest
- 2 tablespoons fresh dill
- 2 tablespoons green onions, finely chopped
- 1 tablespoon olive oil
- 0.5 teaspoon black pepper
- 1 egg
- 1 tablespoon water
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large skillet, heat olive oil over medium heat. Add spinach and sauté until wilted. Remove from heat and let it cool.
In a mixing bowl, combine cream cheese, lemon zest, chopped dill, chopped green onions, black pepper, and the cooled spinach. Mix until well combined.
Roll out the puff pastry sheets on a lightly floured surface to smooth them out if needed. Cut each into two equal pieces, making four in total.
Place one salmon fillet in the center of each pastry piece. Spread the cream cheese mixture evenly over the top of each fillet.
Fold the pastry over the salmon, sealing the edges by pressing with the tines of a fork. Make sure the salmon is fully enclosed.
In a small bowl, beat the egg with water to make an egg wash. Brush the tops and sides of each pastry parcel with the egg wash for gloss and color.
Place the prepared parcels onto the lined baking sheet. Use a sharp knife to cut small slits on top of each parcel to allow steam to escape during baking.
Bake in the preheated oven for about 25-30 minutes, or until the pastry is golden brown and crispy.
Once baked, let the salmon en croute rest for a few minutes before serving.
Serve warm, with a side of fresh greens or a light salad for a delightful dinner.
Nutrition Facts
Calories |
1899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 692 mg | 30% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.0 g | ||
| Protein | 173.9 g | 348% | |
| Vitamin D | 58.2 mcg | 291% | |
| Calcium | 233 mg | 18% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2485 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
