Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 shallot, finely chopped (about 1/4 cup)
  • 2 cloves garlic, minced
  • 5 ounces (140g) fresh spinach, roughly chopped
  • 4 ounces (115g) feta cheese, crumbled
  • 2 tablespoons grated Parmesan cheese (30 ml)
  • 1 tablespoon lemon juice (15 ml)
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 4 (6-ounce/170g) salmon fillets, skin removed
  • 1 tablespoon Dijon mustard (15 ml)
  • Salt and freshly ground black pepper to taste
  • 1 sheet (14.1 ounces/400g) puff pastry, thawed
  • 1 large egg, beaten
  • Sesame seeds or poppy seeds (optional)

Instructions:

  1. Sauté shallots and garlic in olive oil until softened. Add spinach and cook until wilted. Remove from heat and stir in feta, Parmesan, lemon juice, nutmeg, salt, and pepper. Set aside to cool slightly.
  2. Pat salmon fillets dry. Lightly brush with Dijon mustard, and season with salt and pepper.
  3. Unfold puff pastry on a lightly floured surface. Roll out slightly to even it out. Cut the pastry into four equal rectangles. Place a salmon fillet in the center of each pastry rectangle. Top each fillet with spinach and feta filling. Fold the pastry over the salmon, creating a sealed parcel. Crimp the edges with a fork to seal.
  4. Place the assembled en croutes on a parchment-lined baking sheet. Brush the pastry with the beaten egg wash. Sprinkle with sesame or poppy seeds (if using). Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the pastry is golden brown and the salmon is cooked through.
  5. Let rest for a few minutes before serving.