Jamie Oliver Salmon en Croute

There’s something effortlessly elegant about Jamie Oliver Salmon en Croute. Flaky golden pastry, tender salmon fillets, and a garlicky, creamy spinach layer come together in one luxurious yet easy-to-make dish. I made it for a family dinner and was amazed at how simple yet stunning it turned out—perfect for when you want to impress without breaking a sweat. (inspired by Jamie Oliver)

Ingredients Needed

For the Filling:

• 1 onion, peeled and chopped
• 1 tablespoon olive oil
• 4 cloves garlic, finely sliced
• Zest of 1 lemon
• 500 g frozen spinach, thawed and well-drained

For the Pastry:

• 1 x 320 g sheet of all-butter puff pastry
• 4 x 130 g salmon fillets, skin removed, pin-boned

For the Egg Wash & Topping:

• 2 large free-range eggs, beaten
• 1 heaped tablespoon red pesto

To Serve:

• Lemon wedges

How To Make Jamie Oliver Salmon en Croute

Prep the Veg:

Start by preheating your oven to 220°C/425°F/gas 7. Heat olive oil in a non-stick pan over medium heat, add the chopped onion, and sauté until softened. Toss in the garlic and lemon zest, giving everything a good stir as it softens and releases its fragrance.

Cook the Spinach:

Add the frozen spinach to the pan and cover for 5 minutes. Then uncover and cook until all the excess moisture has evaporated. Season to taste. This step is key—too much moisture can ruin the pastry!

Assemble the Crust:

Unroll the puff pastry onto a baking tray lined with its paper. Spread the spinach mixture evenly over the pastry, leaving a 5cm border all around. Place the salmon fillets on top of the spinach, spaced 1cm apart. Fold the pastry edges up around the fillets, leaving the tops exposed.

Bake to Perfection:

Brush the exposed pastry with some of the beaten egg. Pop it into the oven for 15 minutes. Meanwhile, mix the remaining egg with the red pesto. After the first 15 minutes, pour this mixture over the salmon and into any gaps. Bake for another 15 minutes or until the pastry is golden and the egg mixture is set.

Serve:

Serve it straight from the oven with fresh lemon wedges. That zingy hit of citrus over the rich, buttery pastry and tender fish? Divine.

Why I Love This Recipe

I first tried this recipe on a chilly Wednesday evening, and honestly, it felt like a weekend feast. Everyone loved the crispy pastry and the surprise of pesto in the egg topping. It’s clever, comforting, and just fancy enough to feel special. I’ve since made it for both date nights and Sunday dinners, and it’s always a hit.

Recipe Tips

• Drain that spinach! Wet spinach = soggy bottom.
• Fresh spinach option: Use 700g fresh spinach, wilted and drained.
• Spice it up: Add chili flakes to the spinach for a subtle kick.
• Cheese lovers: A thin layer of cream cheese under the salmon adds extra richness.
• Crispier crust: Bake on a preheated tray for extra puff.

How To Store This Jamie Oliver Salmon en Croute

At Room Temperature:

Leave out for no more than 2 hours. Not ideal for storing this way.

In the Fridge:

Keep in an airtight container for up to 2 days. Best enjoyed fresh but still delicious the next day.

In the Freezer:

Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight before reheating.

Reheating:

• Oven: 180°C/350°F for 15–20 mins until crispy and hot.
• Microwave: Medium power, 2–3 mins, though the pastry won’t stay crisp.
• Air Fryer: 160°C/320°F for 10–12 mins—great for getting that pastry crispy again.

Nutrition Facts (per serving)

• Calories: 712
• Carbs: 36g
• Protein: 37g
• Fat: 46.4g
• Sugar: 6.9g
• Fibre: 2.7g
• Sodium: 1.3g

Let’s Answer a Few Questions! (FAQs)

Is it necessary to use egg wash on the pastry?
Totally! It gives that golden, shiny finish and helps the pastry crisp up beautifully.

How do I keep the pastry crispy?
Drain your spinach well and don’t skip preheating the oven. A hot oven helps keep that crust flaky.

Can I add cheese to this recipe?
Absolutely! Cream cheese or Parmesan works well—just avoid anything too wet.

What can I use instead of red pesto?
Try sun-dried tomato pesto or even a spoonful of Dijon mustard for a tangy twist.

Can I prep this in advance?
Yes! Assemble it a few hours ahead and keep it in the fridge, unbaked, until ready to pop in the oven.

Try More Recipes:

• Jamie Oliver Beef Stroganoff
• Jamie Oliver Thai Fish Cakes
• Jamie Oliver Vegetarian Wellington