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Pesto Salmon en Croûte

Pesto Salmon en Croûte

Sharing Dish | with a Herby Cream Cheese Filling
Recipe Development Team
Recipe Development TeamUpdated on February 19, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
995 kcal
Protein
: 
32.4g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Wheat
  • Fish
  • Milk
  • Milk
  • May contain traces of allergens
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 May contain traces of: Milk)

200 grams

Salmon Fillets

(Contains: Fish)

50 grams

Cream Cheese

(Contains: Milk)

1 sachet(s)

Mixed Herbs

32 grams

Pesto

(Contains: Milk)

1 sachet(s)

Lemon & Herb Seasoning

Energy (kJ)4164 kJ
Energy (kcal)995 kcal
Fat67.7 g
of which saturates28.9 g
Carbohydrate62.8 g
of which sugars9 g
Dietary Fibre34.4 g
Protein32.4 g
Cholesterol80 mg
Salt2.5 g
Potassium0.4 mg
Calcium7 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•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. Transfer to a plate and allow to cool. IMPORTANT: Wash your hands and equipment after handling raw fish.

2

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

b) Keeping the puff pastry on the 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. Spread some of the pesto cream cheese over the top of the fish, ensuring you keep enough for the other rectangles.

3

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

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

c) Once cooked, transfer to a serving platter to finish.

Enjoy!

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