Description
A stunning, sophisticated, flavor-packed seafood pie that's perfect for the holidays, entertaining or Sunday supper. Fresh dill, spinach, lemon and salmon never tasted so good.
Ingredients
- 2 1/2 tablespoons butter
- 2 1/2 tablespoons all purpose flour
- 1 1/2 cups whole milk
- 1/3 cup Parmesan
- Zest of 1 lemon
- 4 tablespoons fresh dill
- 16 ounces spinach artichoke dip (Marketside from Walmart is my preferred store brand, or make Easy Homemade Spinach Dip)
- 5 ounces baby spinach leaves (if using homemade dip, extra spinach is optional)
- 18 ounces skinless salmon fillets, cut into 2-inch pieces (about 3 fillets)
- 1 sheet puff pastry, thawed
- 1 egg (for brushing crust)
- Salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees. Heat 12-inch oven safe skillet over medium heat. When warm, add butter and melt. Sprinkle in flour and stir until combined and bubbling for 2 minutes. Slowly drizzle in whole milk, whisking to combine until the mixture is at a full simmer. Add parmesan. Reduce heat to low and add spinach artichoke dip, lemon zest and dill. Stir to combine. Taste and add a pinch of salt and black pepper, if needed. Remove from heat and fold in fresh spinach, then salmon chunks.
- Lightly roll out a sheet of puff pastry. Cut into 16 squares. Place pastry squares over the salmon pie, slightly overlapping. Brush lightly with beaten egg. Carefully transfer skillet to oven and bake for 22-25 minutes, until the pastry is golden brown and puffy.
- Remove from oven and let pie rest for 10 minutes before serving.
Notes
Tips for Success
Puff pastry is best baked from a very cold temperature. If you cut the pastry sheet into squares ahead of time, keep in the refrigerator until right before adding to the salmon pie filling.
Keeping your salmon in larger chunks will ensure the fish is tender and buttery when the crust has finished baking. Cutting small squares may create overcooked salmon.
Be sure that your spinach dip is cream cheese-based (check ingredients, and usually the container will say it can be served hot or cold). If it’s a sour cream or sour cream + mayo dip, the creamy filling may break. Still delicious! Just not as visually pleasing.
Reheating and Storage
Keep leftover salmon pie in an airtight container in the refrigerator for up to 2 days. To reheat, warm in a skillet with a bit of milk or stock on low heat until just warmed through.
- Prep Time: 15
- Cook Time: 25
- Category: Easy Recipes
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1/6
- Calories: 262
- Sugar: 3.7 g
- Sodium: 639.6 mg
- Fat: 11.4 g
- Carbohydrates: 12.7 g
- Protein: 27.9 g
- Cholesterol: 110.2 mg