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Pesto Salmon en Croûte

Pesto Salmon en Croûte

Starter | with a Herby Cream Cheese Filling
4.5(16)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on December 19, 2025
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Calories
: 
1021 kcal
Protein
: 
31.8g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Wheat
  • Fish
  • Milk
  • Nuts
  • Cashew nuts
  • Milk
  • May contain traces of allergens
  • Peanut
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 pack(s)

Puff Pastry Sheet

(Contains: Cereals containing gluten, Wheat, Milk, May contain traces of allergens)

200 grams

Salmon Fillets

(Contains: Fish)

50 grams

Cream Cheese

(Contains: Milk)

1 sachet(s)

Mixed Herbs

30 grams

Basil Pesto

(Contains: Milk, Nuts, Cashew nuts, May contain traces of allergens, Peanut)

1 sachet(s)

Lemon & Herb Seasoning

Energy (kJ)4270 kJ
Energy (kcal)1021 kcal
Fat70.6 g
of which saturates28.9 g
Carbohydrate62.8 g
of which sugars9.1 g
Dietary Fibre35.3 g
Protein31.8 g
Cholesterol80 mg
Salt2.5 g
Potassium0.4 mg
Calcium7 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Plate
•Large Frying Pan
•Chopping Board
•Baking Tray
•Small Bowl
•Knife
•Fork

Instructions

1

a) Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge and allow to come up to room temperature.

b) Heat a drizzle of oil in a large frying pan on high heat. Pat the salmon dry with kitchen paper, then season with salt and pepper.

c) Once hot, carefully place the salmon into the pan, skin-side down. Fry for 1 min, then turn over and cook for 30 secs on the other side - the salmon will be sealed and will finish cooking in the oven. IMPORTANT: Wash your hands and equipment after handling raw fish.

d) Transfer to a plate and allow to cool.

2

a) While the salmon cools, combine in a small bowl the cream cheese, mixed herbs and pesto. Season with salt and pepper. 

b) Keeping the puff pastry on the baking paper it comes on, cut it into quarters.

c) Once the salmon has cooled slightly, peel off and discard the skin. Sprinkle over the lemon & herb seasoning.

d) Place a salmon fillet in the middle of a rectangle of pastry, leaving a border all around it.

3

a) Spread half the pesto cream cheese mixture over the top of the fish.

b) Lay another rectangle of pastry on top, pressing it down on all sides so the salmon sits snugly inside. Trim the edges to neaten them and seal shut with the back of a fork.

c) Repeat with the remaining salmon, pastry and pesto cream cheese. TIP: Brush the top of the pastry with a little milk if you have some.

d) Transfer the baking paper with your salmon en croûte parcels to a baking tray. Bake on the middle shelf of your oven until the pastry is golden brown and the fish is cooked through, 15-20 mins. IMPORTANT: The fish is cooked when opaque in the middle.

4

a) Once cooked, transfer your salmon en croûte to a serving platter to finish.

Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Reviewers found the dish tasty, with a good combination of salmon and pastry.
  • Suggestions: Consider using larger salmon fillets to balance the amount of pastry and reduce waste.
  • Portions: Some felt the salmon portions were too small, possibly more suitable for children's servings.
AI-generated from customer reviews
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