Salmon en Croute

Ingredients

• 1 tbsp butter
• 2 cloves garlic (minced)
• 4 cups spinach ((Note 1))
• 1/2 cup basil leaves
• 75 g feta (crumbled (Note 1))
• 1/2 lemon (zest)
• black pepper (to taste)
• 1/2 pound puff pastry
• 2 salmon fillets (skinless or with skin removed and around 1-inch thick (Note 1))
• 1 egg (beaten)

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for a minute or until fragrant.

3. 3

   Add the chopped spinach to the skillet and cook for 2-3 minutes until it wilts. Then add the basil and remove from heat.

4. 4

   Stir in the feta, lemon zest, and add black pepper to taste.

5. 5

   Roll out the puff pastry on a lightly floured surface into a rectangle large enough to wrap the salmon fillets.

6. 6

   Spoon the spinach and feta stuffing onto the center of the pastry to form a rectangle that's the same size as the salmon fillets.

7. 7

   Place a salmon fillet on top.

8. 8

   Carefully fold the pastry over the salmon and stuffing, sealing the edges to create a parcel. Repeat this process with the remaining parcels.

9. 9

   Place the salmon parcels on a baking sheet lined with parchment paper, seam side down.

10. 10

    Make a few small slits on the top of each pastry parcel to allow steam to escape.

11. 11

    Brush the tops of the pastry parcels with the beaten egg to give the pastry a golden, shiny finish when baked.

12. 12

    Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and the salmon is cooked through (internal temperature of 145°F or 63°C).

13. 13

    Remove the salmon en croute from the oven and let it rest for a couple of minutes before serving.