Crusted Salmon

Crusty fancy salmon

Dec 31 2019


30-35 mn

Serves 5

This is inspired by beef Wellington which is a very festive and delicious recipe. Since I do not eat much meat, I came up with a salmon version that is absolutely divine! Perfect for the holidays but also if you have guests over, this will impress everyone!


  • 1 large piece of salmon, approx 1lb, skin removed
  • 1 sheet of puff pastry (I use store bought, thawed)
  • 2 cups of cooked spinach (you can use frozen, thawed)
  • 1-2 tbsp of dijon mustard
  • 2 cups of sweet potatoes, peeled and cubed
  • 1 cup of mushrooms, sliced
  • 1 egg, beaten (for egg wash)
  • Flaky salt


Preheat the oven at 425F.

On a lined baking sheet, layer the puff pastry with the spinach and salmon on top of it. Brush the mustard on the salon and season with some flat and pepper.

Fold the puff pastry over on top of salmon, so it is completely incased. Pinch the borders of the pastry, so it tight and "secure".

Brush with the egg wash and sprinkle some flaky salt.

Arrange the mushrooms and sweet potatoes around the salmon and drizzle some olive oil, salt and pepper. Roast for 30-35 minutes or until the puff pastry is golden brown and flaky!

Latest comments

  • Robin Goldstein / Nov 27 2020

    What do you do with the mushrooms?

    • Virginie Degryse / Nov 29 2020

      You cook them alongside with the sweet potatoes:)

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