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Puff Pastry Salmon Parcels | cafedelites.com
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5 from 2 votes

Puff Pastry Salmon Parcels

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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main
Cuisine: American
Keyword: Salmon
Servings: 8 serves
Calories: 523kcal
Author: Karina


  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1/3 cup rice, (white long grain or brown rice is fine)
  • 2 cups 8 oz (220g) baby spinach leaves
  • 1/2 teaspoon Salt to season
  • 1/4 teaspoon lemon pepper, or cracked black pepper
  • 1 tablespoon minced garlic
  • 2/3 cup water
  • 3 teaspoons stock powder, or chicken bouillon powder
  • 4 tablespoons freshly squeezed lemon juice
  • 2 tablespoons fresh parsley, chopped
  • 2 sheets puff pastry
  • 4

    (6-8 oz each) salmon fillets,

    skinless and boneless (about 200g each)
  • 1 whisked egg


  • 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 1/4 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.


Calories: 523kcal | Carbohydrates: 37g | Protein: 23g | Fat: 31g | Saturated Fat: 7g | Fiber: 1g | Sugar: 1g