Roast Salmon Pot Pie
Elevate comfort food to gourmet status with this exquisite Roast Salmon Pot Pie, a delightful twist on a classic favorite. Featuring tender roasted salmon, a medley of sautéed vegetables, and a creamy, herb-infused filling, this dish combines hearty flavors with a touch of elegance. Topped with golden, flaky puff pastry, it offers a satisfying contrast to the rich, savory filling. Perfect for family dinners or special occasions, this pot pie delivers warmth and sophistication in every bite. With easy-to-follow instructions and accessible ingredients like fresh parsley, heavy cream, and frozen peas, this recipe turns everyday ingredients into a show-stopping meal. Serve hot with a crisp green salad or your favorite side for a comforting yet refined dining experience.
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Recipe Information
Ingredients
- 500 grams salmon fillet
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 tablespoons all-purpose flour
- 500 milliliters chicken or fish stock
- 120 milliliters heavy cream
- 100 grams frozen peas
- 2 tablespoons fresh parsley, chopped
- 1 puff pastry sheet, thawed
- 1 egg, beaten (for egg wash)
Instructions
Preheat the oven to 200°C (400°F).
Line a baking sheet with parchment paper. Place the salmon fillet on the sheet, drizzle with olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast for 12-15 minutes, or until just cooked through. Remove and set aside to cool.
In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-6 minutes, or until softened.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken or fish stock, stirring continuously to prevent lumps. Bring to a gentle simmer and cook for 5 minutes, or until thickened.
Stir in the heavy cream, frozen peas, parsley, remaining salt, and black pepper. Taste and adjust seasoning as needed.
Flake the cooled salmon into bite-sized pieces and carefully fold it into the filling mixture. Remove from heat and let cool slightly.
Transfer the filling to a 9-inch pie dish or individual ramekins. Roll out the puff pastry sheet and cut to fit the dish, leaving a slight overhang.
Place the puff pastry over the dish, pressing the edges to seal, and trim any excess. Cut small slits in the top for steam to escape.
Brush the pastry with the beaten egg to create a shiny, golden crust.
Bake for 25-30 minutes, or until the pastry is puffed and deeply golden. Allow to cool for 5 minutes before serving.
Nutrition Facts
Calories |
2901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.0 g | 267% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 27.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 6260 mg | 272% | |
| Total Carbohydrate | 92.2 g | 34% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 24.5 g | ||
| Protein | 152.9 g | 306% | |
| Vitamin D | 69.5 mcg | 348% | |
| Calcium | 331 mg | 25% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 4010 mg | 85% | |
*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.
