Easy salmon en croute

By Jamie Oliver
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Levon Biss



  • 1 onion
  • Olive oil
  • 4 cloves of garlic
  • 500g frozen spinach
  • 1 x 320g sheet of all-butter puff pastry
  • 4 x 130g salmon fillets, skin off, pin-boned, from sustainable sources
  • 2 large free-range eggs
  • 1 heaped tablespoon red pesto
  • 1 lemon


Preheat the oven to 220ºC. Peel and chop the onion and place in a large non-stick pan on a medium heat with 1 tablespoon of olive oil. Peel, finely slice and add the garlic, then cook for 10 minutes, or until softened, stirring regularly. Stir in the spinach, cover, and cook for 5 minutes, then remove the lid and cook for another 5 minutes, or until all the liquid has cooked away. Season to perfection. Unroll the pastry and place it, still on its paper, in a baking tray. Spread over the spinach, leaving a 5cm border all the way around. Sit the salmon fillets on top, 1cm apart, then use the paper to help you fold in the pastry edges to snugly encase the salmon, leaving it exposed on the top. Beat the eggs and use some to brush the exposed pastry, then bake at the bottom of the oven for 15 minutes.

Meanwhile, beat the pesto into the remaining egg. When the time’s up, pull out the tray and pour the egg mixture over the salmon and into the gaps. Return to the bottom of the oven for a final 15 minutes, or until the pastry is golden and the egg is just cooked through. Serve with lemon wedges, for squeezing over.

7 Ways by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2020 7 Ways). 

Nutritional information (per serving)
Energy 712kcal, Fat 46.4g, Sat fat 18g, Protein 37g, Carbs 36g, Sugars 6.9g, Salt 1.3g, Fibre 2.7g

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