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Pesto Salmon En Croûte With Crushed Potatoes & Creamed Spinach

Pesto Salmon En Croûte With Crushed Potatoes & Creamed Spinach

Rating
4.5rating out of 5

(599 reviews from our customers)

Prep Time

50 min

Cuisine

French

Salmon en croûte is a beloved dish that looks impressive and tastes delicious. Now you can make your own! Drizzle mouthwatering basil pesto on the salmon fillets then wrap them in buttery puff pastry. Serve with crushed potatoes and creamy spinach with garlic and Dijon mustard. Stunning!

Prep Time

50 min

Cuisine

French

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Lemon
1 lemon
Egg
1 British free-range egg †
garlic-clove
1 garlic clove
Dijon-mustard
1 tsp Dijon mustard †
Waxy-Potatoes
300g waxy potatoes
Baby-spinach
120g baby leaf spinach
black sesame seeds
5g black sesame seeds †
Classic nut pesto pot
45g classic basil nut pesto †
salmon fillets skinless
2 x 110g salmon fillets (skinless) †
puff pastry
120g puff pastry †
You Will Need
Rolling pin, butter, flour, milk, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 British free-range egg<span class="strong">†</span>
  • 1 garlic clove
  • 1 tsp Dijon mustard<span class="strong">†</span>
  • 300g waxy potatoes
  • 120g baby leaf spinach
  • 5g black sesame seeds<span class="strong">†</span>
  • 45g classic basil nut pesto pot<span class="strong">†</span>
  • 2 x 110g salmon fillets (skinless)<span class="strong">†</span>
  • 120g traditional puff pastry<span class="strong">†</span>
Typical Values per 100g per serving
Energy 625 kJ
149 kcal
3069 kJ
733 kcal
Fat
of which saturates
8.8 g
2.8 g
43.1 g
13.7 g
Carbohydrate
of which sugars
8.4 g
0.9 g
41.3 g
4.4 g
Fibre 1.2 g 6 g
Protein 7.4 g 36.1 g
Salt 0.3 g 1.45 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 British free-range egg
egg
1 garlic clove
garlic
1 tsp Dijon mustard
water, mustard seeds, spirit vinegar, salt, potassium metabisulphite (sulphites), citric acid
300g waxy potatoes
potato
120g baby leaf spinach
spinach
5g black sesame seeds
black roasted sesame seeds
45g classic basil nut pesto pot
sunflower seed oil, Italian basil (36%), cashew nut, Grana Padano PDO cheese (milk, egg), glucose, Pecorino Romano PDO cheese (milk), sea salt, crushed pine kernels, extra virgin olive oil, whey protein (milk), flavourings, potato flakes, spices, acidity regulator: lactic acid; antioxidant: rosemary extract. May contain peanut & nuts
2 x 110g salmon fillets (skinless)
salmon (fish)(100%)
120g traditional puff pastry
wheat flour (gluten), butter (milk), sea salt (without anti-caking agent) water. May contain nuts.
Allergens
  • Allergens highlighted by † (egg, mustard, sulphites, sesame, gluten, milk, nut, fish)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Pesto Salmon En Croûte With Crushed Purple Potatoes & Creamed Spinach

Preheat the oven and start preparing your salmon en croûte

Set the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 and boil a kettle.

Crack the free-range egg into a small bowl and beat it with a fork (note: You'll only need 1 egg when cooking for both 2 and 4 people) – this is your egg wash

Cut the salmon fillets in half and place next to each other side-by-side in 2 [4] groups.

Spoon your basil nut pesto over the salmon.

2 Pesto Salmon En Croûte With Crushed Purple Potatoes & Creamed Spinach

Prepare your pastry for the en croûte

Dust your work surface with a generous pinch of flour.

Unwrap the puff pastry and roll it out slightly with a rolling pin.

Cut the pastry into 4 [8] squares.

 

3 Pesto Salmon En Croûte With Crushed Purple Potatoes & Creamed Spinach

Top the pastry with your prepared salmon fillets

Place each group of salmon onto a pastry square and season with a pinch of salt.

Brush the egg wash around the edges of the salmon-topped pastry square.

4 Pesto Salmon En Croûte With Crushed Purple Potatoes & Creamed Spinach

Finish building your salmon en croûte and bake

Top each salmon-topped pastry square with another pastry square.

Seal the open ends together by pressing the edges down with a fork.

Add the parcels to a baking tray and brush with egg wash.

Sprinkle the parcels with the black sesame seeds.

Put the tray in the oven for 20-25 minutes or until golden and cooked through – this is your salmon en croûte.

5 Pesto Salmon En Croûte With Crushed Potatoes & Creamed Spinach

Prepare your potatoes and spinach

Whilst the salmon en croûte is cooking, cut the waxy potatoes (skins on) into large bite-sized pieces.

Add the potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 15-20 minutes or until tender.

Meanwhile, peel and finely chop (or grate) the garlic.

Chop the spinach roughly, then slice the lemon[s] into wedges.

6 Pesto Salmon En Croûte With Crushed Purple Potatoes & Creamed Spinach

Make a white sauce for your creamed spinach

Add 15g [30g] butter to a pot over a medium-low heat.

Once melted, add 20g [40g] flour and the chopped garlic and cook for 2 minutes, stirring constantly.

Whisk in 150ml [300ml] milk.

Continue to cook, whisking constantly, for 2-3 minutes until a smooth, thickened white sauce remains.

7 Pesto Salmon En Croûte With Crushed Purple Potatoes & Creamed Spinach

Finish cooking your creamed spinach and potatoes

Add the chopped spinach and Dijon mustard to the white sauce and cook for 1-2 minutes further or until the spinach is wilted.

Season with a generous pinch of salt and pepper and a good squeeze of lemon juice – this is your creamed spinach.

Once tender, drain the potatoes, return them to the pot with a knob of butter and crush lightly with a fork.

 

8

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Serve up!

Serve the salmon en croûte with the creamed spinach and crushed potatoes to the side.

Garnish with a lemon wedge.

Enjoy!

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