Salmon en croute

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640g ready-rolled puff pastry sheets

1 salmon, in two fillets

Salt and black pepper, all pin bones removed

1 lemon

2 tbsp fresh parsley, zest

200g spinach, chopped

1 egg yolk, cooked and all water squeezed out

, beaten with a little water

Place one sheet of puff pastry on a floured work surface. Top with one side of salmon, flesh side-up. Season with salt and pepper and scatter over the lemon zest and parsley. Spread the spinach on top.
Brush the pastry around the salmon with the beaten egg yolk. Take the second sheet of puff pastry and place over the salmon. Seal the pastry around the salmon and trim away the excess.
Place the salmon parcel on a baking tray and bake for 50-60 minutes.

Per serving: 720kcals, 44.4g fat (10.6g saturated), 37.4g carbs (0.8g sugars), 38.8g protein, 2g fibre, 0.314g sodium

By easyFood