• 2 tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, finely chopped
  • 280g baby spinach leaves
  • 700g centre cut salmon fillet, skinless and pin-boned
  • 1 tbsp Dijon mustard
  • 2 tbsp finely chopped chives
  • 320g ready rolled puff pastry
  • 1 egg, beaten
  • 1 lemon, zest finely grated and the rest cut into wedges to serve


  1. 1

    Season the salmon with a little salt and pepper and put to one side

  2. 2

    Cook the onion and garlic in the oil for around 10 minutes, until softened. Add the spinach, stir and cook until completely wilted. Place in a sieve to drain and season to taste

  3. 3

    Preheat oven to 200°C

  4. 4

    Place the pastry on a tray lined with baking parchment. Place the salmon fillet on one side of the pastry and brush with the mustard and sprinkle with the lemon zest and half the chives

  5. 5

    Top the salmon with the spinach mixture. Trim the pastry so that there is about 5 cm at each end. Fold the ends of the pastry in and then fold the side of the pastry over to fully wrap the salmon, trimming any excess (using the offcuts to decorate the top of the pastry if you like)

  6. 6

    Crimp the edge with a fork to seal and brush with the egg

  7. 7

    Bake for 20-25 minutes until golden brown. Serve sprinkled with the remaining chives and with lemon wedges on the side.

Nutritional Details

Each serving provides
  • Energy 3312kj 791kcal 40%
  • Fat 53.0g 76%
  • Saturates 16.0g 80%
  • Sugars 2.7g 3%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 846kj/202kcal

Each serving provides

32.0g carbohydrate 3.0g fibre 44.0g protein

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