Serves 4
50 min
French in a Flash: Salmon en Croûte with Rosemary and Asparagus
Recipe GLPRf9046835d92010
A elegant yet quick salmon fillet wrapped in golden puff pastry with fresh rosemary, garlic, and crème fraîche, surrounded by tender asparagus. This stunning en croûte dish comes together in just 50 minutes and delivers restaurant-quality results at home.
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Ingredients
16 medium-stalked asparagus (about 3/4 pound), trimmed and peeled
1/2 teaspoon chopped fresh rosemary
1 clove garlic, grated
2 tablespoons crème fraîche
1 teaspoon lemon zest
2 sheets frozen puff pastry, thawed but very cold
2 boneless, skinless salmon fillets (about 2 1/2 pounds total)
Directions
Preheat oven to 400°F.
Bring a large pot of salted water to a boil. Add the trimmed and peeled asparagus and cook until just tender-crisp, about 5–6 minutes. Drain well and set aside to cool.
In a small bowl, mix together the chopped rosemary, grated garlic, crème fraîche, and lemon zest. Set the herb mixture aside.
Place one puff pastry sheet on a work surface lined with parchment paper. Lay one salmon fillet in the center of the pastry sheet.
Spread half of the herb and crème fraîche mixture over the top of the salmon fillet.
Arrange 8 asparagus spears on top of the salmon, then cover with the second puff pastry sheet, pressing the edges gently to seal. Trim excess pastry and crimp edges decoratively with a fork.
Repeat steps 4 through 6 with the second salmon fillet, remaining herb mixture, and remaining 8 asparagus spears.
Transfer both pastry-wrapped salmon parcels to a baking sheet lined with parchment paper.
Bake for 25–30 minutes, until the puff pastry is golden brown and the salmon reaches an internal temperature of 145°F at its thickest point.
Remove from the oven and let rest for 2–3 minutes before serving.
