This salmon is easy enough to make on a weeknight, but impressive enough to make for a special occasion. It combines two of my favorite things – salmon and peas – and wraps them up in a delicious crust. I save time by using store-bought puff pastry, but you can make your own if you feel like it. The pea puree makes enough for 4 pieces of salmon but I usually just eat it with a spoon while the salmon bakes.
Salmon En Croute with Pea Puree
- 1 1/2 cups peas
- 1 tbsp fresh mint
- 3 tbsp fresh parsley
- 3 tbsp butter
- zest from 1/2 lemon
- juice from 1/2 lemon
- 1 sheet of puff pastry, thawed // My puff pastry was a little dried when I took it out of the fridge so it didn’t puff up as much as I would’ve liked, but it still tasted delicious
- flour for dusting
- 2 salmon fillets, patted down with paper towels
- 1 egg, beaten with a couple drops of water to make an egg wash
- salt and pepper
- Preheat the oven to 400 degrees.
- Cook peas in a small pan of salted water. Drain and cool slightly.
- In a food processor, combine the peas, butter, parsley, mint, lemon zest and lemon juice. Add a bit of salt and pepper. Pulse a couple of times and taste for seasoning.
- Divide your puff pastry in half. Roll out slightly if it needs to be bigger to wrap around the salmon fillet.
- Place a couple of spoonfuls of pea puree in the center of your puff pastry. Place your salmon directly on top of that. Fold the pastry around the salmon and pinch to close.
- Turn over and place on a parchment paper lined baking dish. Brush with egg wash. Repeat with other piece of salmon.
- Bake in the oven for 15-20 minutes or until the puff pastry has puffed up and turned brown. You can also broil it at the end to crisp up the pastry slightly.
- Serve hot.