Salmon and asparagus en-croûte

Recipe created by Lea Harris @BakersBunny


6 asparagus spears
600g salmon fillet, skinned
Salt and pink* pepper
1 pack of ready rolled puff pastry, straight from the fridge
1 beaten egg


  1. Blanch the asparagus in boiling water for 30 seconds, drain and place in ice-cold water to stop them from cooking any further. Once cold, dry on kitchen roll. Cut in half lengthways and put to one side.
  2. Place the salmon fillet on a sheet of cling film, *season well with salt and pepper and a squeeze of lemon.
  3. Place cut asparagus over the top of the salmon.
  4. Unroll the pastry and place over the top of the fish. With the paper from the pastry still in place, gently turn the salmon and pastry over.
  5. Season the exposed salmon with salt and pepper.
  6. Dampen the edges of the pastry and fold it over the fish, like you would wrap a parcel. Don’t worry if the ends are on the thick side, as these will be cut away before serving.
  7. Place the salmon on a greased baking sheet, seam side down, discard the paper and pop into the fridge for about 30 minutes to firm up.
  8. Brush with beaten egg and score the pastry, making sure you don’t go all the way through.
  9. Put onto the middle shelf of a pre-heated oven (200C/Fan 180C/Gas 6) for about 20 minutes or until the pastry is golden brown.
  10. Leave to rest for 5 minutes then remove the thick ends of pastry, making sure you don’t cut the salmon.
  11. Cut the salmon into four and serve with new potatoes and vegetables. Great with a sauce made from mayonnaise, pesto and cream or hollandaise.

* Black pepper can be substituted for the pink; dried seaweed flakes instead of salt. You can spread the salmon with pesto, freshly chopped herbs or herby cream cheese before putting on the asparagus.