Recipes / Main dishes / Salmon in puff pastry with minted pea purée
Lunch
Dinner
High protein
Baked
Salmon in puff pastry with minted pea purée
Salmon fillets with dill and lemon, covered with a pea and mint purée and baked under puff pastry that's flipped over to serve.
- Cooking
- 25 min
- Prep
- 15 min
- Difficulty
- Easy
Per serving
1320 kcal
Protein · 13 %
42 g
Fat · 61 %
89 g
Carbs · 26 %
84 g
Estimate per serving with two generous portions (a whole sheet of pastry for two). Cutting each piece in half gives 4 servings of about 660 kcal. The percentage is the share of the calories.
Ingredients
For 2 servings
- For the tray
- 1 320 g sheet of fresh puff pastry (35 × 23 cm)
- a drizzle of olive oil
- salt and pepper
- fresh dill
- 1 lemon, finely grated zest only
- 2 salmon fillets, skin on or off
- 1 large egg, beaten
- For the pea purée
- 100 g frozen peas, defrosted
- 7–8 fresh mint leaves
- 1 small bunch of fresh dill
- the juice of half a lemon
- 2 tbsp cream cheese
- a little olive oil
- salt and pepper
Step by step
- Line a large tray with baking paper and preheat the oven to 200 °C (180 °C fan).
- Take the pastry out of the fridge, unroll it, cut it in two and set aside.
- Drizzle a little oil over the tray, scatter over fresh dill and season. Grate the lemon zest over the top and lay the two salmon fillets well apart.
- Blitz the purée ingredients in a food processor into a rough paste.
- Spread the purée over the two pieces of pastry, leaving a small border, and lay them purée side down over the salmon.
- Press the edges with a fork to seal them, score a diagonal cross on top with a knife and brush with the beaten egg.
- Bake for 25 minutes, until the pastry is golden and puffed. Leave to rest for 5 minutes on the tray and flip them over with a fish slice to serve.