Herb Coated Salmon in Puff Pastry

If you like baked salmon, you’ll love this warm, herby version.
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4 (6-8 oz) salmon fillets, skinless
2 sheets puff pastry
2 cups frozen spinach, thawed and squeezed to remove excess water
Egg for egg wash
2 Tbsp Dijon
2 Tbsp mayonnaise
½ lemon, juiced
2 tsp honey
2 Tbsp chives, chopped
3 Tbsp dill, chopped
3 Tbsp parsley, chopped
2 Tbsp tarragon, chopped

Preheat oven to 400ºF.
In a bowl, mix all sauce ingredients.
Roll out both sheets of puff pastry and cut each sheet in half. Place one salmon filet on each puff pastry rectangle, and spread sauce on the top of each piece of salmon. Top each with about ½ cup spinach. Brush egg wash around edges of each sheet and fold over the sides. Brush the top with egg wash, and place fold side down on a baking sheet.
Bake for 20–22 minutes until pastry is golden and puffed.

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