Salmon en Croute with Chili Lime and Creamy Spinach

To make salmon en croute, start by marinating the salmon fillet in a mixture of chopped chilies, lime juice, lime zest, olive oil, salt, and pepper for about an hour. Meanwhile, sauté garlic in a skillet, add baby spinach until wilted, then stir in cream cheese or heavy cream. Roll out puff pastry, place the marinated salmon and creamy spinach mixture in the center, fold the pastry over, seal the edges, and bake at 200°C (400°F) for about 20 minutes until golden brown.

If you're looking for dietary substitutions, you can replace the salmon with a firm white fish like cod or a plant-based alternative such as tofu for a vegetarian option. For the creamy filling, consider using dairy-free cream cheese or coconut cream to make it vegan-friendly. Additionally, you can use whole wheat puff pastry for a healthier option.

To store leftover salmon en croute, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator. It will keep well for up to 2-3 days. For longer storage, you can freeze it before baking; just make sure to wrap it well to prevent freezer burn.

Salmon en croute pairs beautifully with a variety of side dishes. Consider serving it with a fresh green salad, roasted vegetables, or a light citrus quinoa salad to complement the zesty flavors. You could also add a side of garlic mashed potatoes or a creamy risotto for a more indulgent meal.

Yes, you can prepare salmon en croute ahead of time! Assemble the dish up to the baking step, then cover it and refrigerate for a few hours or overnight. When you're ready to bake, simply preheat the oven and bake as directed. This makes it a great option for entertaining or meal prep.