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Salmon En Croûte With Herb Rice

Salmon En Croûte With Herb Rice prepared dish

This elegant dish features tender salmon fillets wrapped in flaky pastry, served alongside fragrant herb rice. Perfect for a special dinner or a delightful weekend meal.

This recipe is french style, dinner, scaled for 4 servings, with 20 min prep and 30 min cook.

Prep: 20 min · Cook: 30 min · Total: 50 min · Serves: 4

Quick cooking notes

  • Core ingredients include egg, vegetable broth, puff pastry, salmon fillets.
  • Follow all 9 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 1 large egg (beaten)
  • 1 cup vegetable broth
  • 1 sheet puff pastry (thawed)
  • 4 pieces salmon fillets (skinless)
  • 1 tsp salt
  • 2 tbsp fresh dill (chopped)
  • 2 cups cooked rice
  • 1 tbsp lemon juice
  • 2 stalks green onions (sliced)
  • 1 tsp black pepper

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, combine the chopped dill, lemon juice, salt, and black pepper, then rub this mixture onto the salmon fillets.
  3. Roll out the puff pastry on a lightly floured surface and cut it into four squares large enough to wrap around each salmon fillet.
  4. Place a salmon fillet in the center of each pastry square and fold the pastry over the salmon, sealing the edges with the beaten egg.
  5. Place the wrapped salmon on a baking sheet lined with parchment paper and brush the tops with the remaining beaten egg.
  6. Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown.
  7. While the salmon is baking, prepare the herb rice by heating the vegetable broth in a saucepan and adding the cooked rice, sliced green onions, and additional dill.
  8. Stir to combine and heat through for about 5 minutes.
  9. Serve the salmon en croûte with the herb rice on the side.

Nutrition (per serving)

  • Calories: 450
  • Protein: 30 g
  • Fat: 25 g
  • Carbohydrates: 30 g
  • Fiber: 2 g
  • Sugar: 1 g
  • Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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