Salmon en Croute (a.k.a Salmon Wellington) is a classic French dish made with fresh salmon, spinach, and cream cheese wrapped in buttery and flaky puff pastry.

Gently sauté the shallots in a wok with olive oil. Add the garlic, salt, and pepper. Sauté them for another minute, add the spinach leaves.

When the spinach wilts, remove the pan from the heat and transfer the spinach mixture to a fine sieve to get rid of the extra liquid.

Let the spinach filling cool down for a few minutes, transfer it into a bowl, and then add the cream cheese along with the grated parmesan.

Preheat the oven to 180° C (360° F). Remove the skin from the salmon fillets if you didn't get your fishmonger to do it for you.

Place 2 pieces of salmon each on one side of each of the puff pastry rectangles. Egg wash the empty side of the pastries.

Divide the spinach mixture into 4 equal parts, and spread them on salmon fillets. Smooth the spinach mixture out to avoid them falling over the sides.

Fold the empty side of the pastry over the salmon and press the edges to seal. Tuck the extra pastries underneath the parcel for a neat look.

Bake them for 20 minutes, until the pastry is golden and flaky and the salmon fillets are cooked thoroughly. Click on 👇 "learn more" for the full recipe.