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Salmon en croute (salmon wellington)

A hearty salmon fillet baked in a creamy, dairy-free pesto sauce, all wrapped up in a golden parcel of crispy gluten-free puff pastry. Serve with new potatoes and fresh asparagus
Course Main Course
Cuisine French, gluten free
Keyword dairy free, easy dinners
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2
Calories 551kcal


  • Baking tray


  • ½ pack of Jus-Roll gluten-free puff pastry (rolled into two rectangles of approx 15x25cm and 5x10cm)
  • 1 large salmon fillet, approx. 7x15cm (or several smaller ones)
  • 3 tbsp (approx 50g) green vegan pesto
  • 3 tbsp (approx 50g) vegan cream cheese
  • salt & pepper
  • ½ lemon, juiced
  • 1 egg


  • Preheat the oven to 200°C or 390°F (check this agrees with the instructions on the pastry box if using a different brand)
  • In a medium-sized bowl, mix together the cream cheese and pesto until fully combined
  • On a clean surface, cut the pastry to size. You should have two rectangular pieces of pastry - one larger one to cover the base and sides of the pie, and one smaller one to cover the top
  • Place the salmon fillet on top of the larger rectangle, running vertically (if using several smaller fillets, just line them up end-to-end). If using a larger or different sized fillet than stated, make the sure the pastry base has enough overlap to reach up the sides. Season the fillet well with salt and pepper, then spoon the pesto mix over the top until thickly coated
  • Fill a small bowl or eggcup with water, and use a pastry brush to dampen the borders of the pastry base. Place the smaller rectangle of pastry on top of the salmon fillets and carefully pull sides of the base up to meet it, crimping together with your fingers around all four borders until the parcel is fully sealed all the way around. Cut off any excess pastry from the four corners
  • Beat together the egg in a small bowl and use the pastry brush to generously coat the outside of the pastry. Then, using a large spatula, carefully transfer the en croute to a baking tray and place in the oven for 20-25 minutes, or until golden brown
  • Serve with new potatoes and fresh asparagus fried gently in butter