Salmon & Spinach Puff Pastry Tart
This delicious Puff Pastry Tart is full of flavor from the lemon and herbs, and has the perfect crunch from the layers of puff pastry. It's elegant but easy to make!
Servings 4
Calories 691kcal
Ingredients
- 600 g salmon filet (skin removed)
- 1 lemon sliced
- 1 sheet defrosted puff pastry
- 1 egg for an egg wash
For the spankopita filling
- 1 tbsp olive oil
- 1/2 medium white onion finely chopped
- 3/4 cups green onion finely chopped
- 1/2 cup fresh dill
- 1/2 cup fresh parsley
- 1/4 cup fresh mint
- 1 tbsp vegetable stock paste
- 450 g fresh spinach
- 1/2 heaping cup crumbled feta cheese
Garnishes
- Fresh dill and mint
- Tzatziki for serving
Instructions
Make the spanakopita filling
- In a large pot, heat your olive oil on medium heat for around 30 seconds.
- Add the onions and saute until softened, about 4-5 minutes. Stir often to avoid burning.
- Once the onions have softened, add the green onions, dill, parsley, mint and vegetable stock paste.
- Cook for around 2 minutes or until wilted considerably.
- Next, add the spinach, and stir until wilted- you want to cook this down until there is no moisture left.
- Once the spinach is fully wilted and there is no moisture left, stir in the feta, and remove from heat to cool for around 10 minutes.
Assemble the salmon puff pastry
- Before beginning, if the salmon filet has skin, remove the skin before assembling the puff pastry. Season the salmon filet generously with salt and pepper and set aside.
- Preheat the oven to 400F.
- Line a baking sheet with parchment paper or place of parchment paper on the counter.
- Lay the piece of defrosted puff pastry on the parchment paper.
- After the spanakopita filling has cooled for 10 minutes, layer it on the puff pastry sheet, leaving a 1 ½ - 2 inch border around the puff pastry.
- Nestle the seasoned salmon filet into the spinach filling. Optional: drizzle the tops of the filet with olive oil if desired.
- Place lemon slices on top of the salmon filet.
- Fold the edges up and around the filling to envelope everything.
- Whisk together the egg with 1 tsp water and brush the egg wash all around the puff pastry border and sides. Season the sides of the puff pastry with a bit of salt if desired.
- Move the parchment paper with the assembled salmon to the baking sheet (if you did not prep it on the baking sheet).
- Bake for 20-25 minutes until the puff pastry is golden brown and crisp and the salmon is cooked through.
- Let sit for 5-10 minutes before cutting into 4 portions.
- Garnish with fresh dill and fresh mint and serve with tzatziki.
Notes
- This is an easy dinner for a weeknight but is just as stunning for a dinner party!
- Serve with a side of light salad greens like our Maroulosalata aka my Mama's Salad
Nutrition
Calories: 691kcal | Carbohydrates: 39.7g | Protein: 47.1g | Fat: 40.2g | Saturated Fat: 8.4g | Polyunsaturated Fat: 16.2g | Monounsaturated Fat: 11.3g | Cholesterol: 139.7mg | Sodium: 578.4mg | Fiber: 5g | Sugar: 3.2g
