Puff Pastry Salmon and Spinach Parcels

Puff Pastry Salmon Parcels with spinach and rice is a delicious way to cook your salmon! Enveloped in a crispy, buttery puff pastry shell, these parcels will melt in your mouth.

Flavoured with garlic, lemon pepper and spinach, Puff Pastry Salmon Parcels give you irresistible mouthfuls of perfect, buttery puff pastry crunch. Enjoy as a main meal, or slice into smaller rounds and serve as an incredible appetiser. Whichever way you go, you will LOVE this puff pastry salmon recipe!

PUFF PASTRY SALMON PARCELS

As complicated as they may look, these puff pastry salmon parcels are actually easy to make and only require a handful of ingredients.

All you need is:

• Salmon – use fresh, skinless fillets.
• Spinach – we use fresh baby spinach leaves as we found the flavour surpasses frozen spinach.
• Rice – long grain, basmati or jasmine rice can be used.
• Puff pastry sheets – use full fat or reduced fat puff pastry sheets.

HOW TO MAKE SALMON PARCELS

Start your puff pastry salmon parcels by preparing the filling first:

Sauté onion until soft, the add in rice and spinach.
Cook for a minute until spinach has wilted, then sauté the garlic.
Bring to a boil with water or stock, while stirring occasionally.
Reduce heat and cover. Gently simmer until rice is soft and cooked through.
Stir through lemon juice and parsley, then let cool slightly.

OVEN BAKED PUFF PASTRY SALMON

Preheat oven and line a baking tray.
Cut puff pastry sheets in half to make 2 rectangles per sheet.
With the shorter edge in front of you, spoon ¼ of the rice and spinach mixture onto the lower half of the pastry, leaving a 1 inch (2 cm) border around the edges.
Arrange a salmon fillet on top of the rice mixture.
Brush the puff pastry edges with water.
Fold empty side of pastry over the top of the salmon to create an envelope, then seal the edges firmly with a fork.
Transfer parcel to prepared baking sheet/tray and repeat the same steps with reamining pastry, rice mixture and salmon fillets until all puff pastry salmon parcels have been done.
Brush parcels with whisked egg.
Bake for 20-25 minutes until pastry is golden and crisp and salmon is cooked through.
Slice each parcel in half and serve warm.

WHAT TO SERVE WITH PUFF PASTRY SALMON PARCELS

Puff pastry salmon is a meal in itself with the rice and spinach mixture enveloped inside.

For a light meal, serve your salmon parcels with an Easy Tomato Salad, Avocado Feta Cucumber Salad or Avocado Greek Salad.

You can also whip up some Sautéed Green Beans or Parmesan Roasted Carrots to create a full, comforting meal.

Puff Pastry Salmon Parcels

Author: Karina

Puff Pastry Salmon Parcels with spinach and rice is delicious way to change up your salmon enveloped in a crispy, buttery puff pastry shell. Flavoured with garlic, lemon pepper and spinach with irresistible mouthfuls of puff pastry gives you a perfect crunch!

5 from 2 votes

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Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Serves: 8 serves

Ingredients

USMetric

• ▢ 1 tablespoon olive oil
• ▢ 1 large onion chopped
• ▢ ⅓ cup rice (white long grain or brown rice is fine)
• ▢ 2 cups baby spinach leaves
• ▢ ½ teaspoon salt to season
• ▢ ¼ teaspoon lemon pepper or cracked black pepper
• ▢ 1 tablespoon garlic minced
• ▢ ⅔ cup water
• ▢ 3 teaspoons stock powder or chicken bouillon powder
• ▢ 4 tablespoons lemon juice freshly squeezed
• ▢ 2 tablespoons fresh parsley chopped
• ▢ 2 sheets puff pastry
• ▢ 4 salmon fillets skinless and boneless
• ▢ 1 egg whisked

Instructions

• Heat the oil in a medium suacepan and fry the onion until soft and transparent. Add in the rice and spinach; cook for a further minute until spinach has wilted. Sauté the garlic until fragrant (about 30 seconds). Season with salt and pepper.
• Add water and stock powder to the pan. Bring to a boil, stirring occasionally to combine all ingredients.
• Reduce heat to low, cover and gently simmer for a further 12-15 minutes, or until the rice is cooked through.
• Remove from heat and stir through lemon juice and parsley. Set aside and let cool.
• Preheat oven 410°F (210°C). Line a baking tray with baking/parchment paper.
• Cut pastry sheets in half to make 2 rectangles per sheet.
• With the shorter edge in front of you, spoon ¼ of the rice and spinach mixture on the lower half of the pastry, leaving a 1-inch (2-cm) border around the edges.
• Lay the salmon fillet on top of the rice mixture and brush the border/edges of the pastry with water.
• Fold empty side of pastry over to envelope salmon, and seal the edges firmly with a fork. Transfer parcel to prepared baking sheet/tray and repeat the same steps with reamining pastry, rice mixture and salmon fillets until all parcels have been done.
• Brush parcels with whisked egg and bake for 20 - 25 minutes or until golden brown.
• Slice each parcel in half and serve warm.

Notes

I prefer to use fresh salmon fillets rather than frozen. 

Nutrition

Calories: 524kcal | Carbohydrates: 37g | Protein: 23g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Cholesterol: 67mg | Sodium: 547mg | Potassium: 561mg | Fiber: 2g | Sugar: 2g | Vitamin A: 853IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 3mg

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