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Recipes & Food Styling

Salmon en Croûte with Cilantro Chimichurri

Apr 4, 2021 | Easter, Fish, Food Styling, Recipes

Fresh, tangy Cilantro Chimichurri is the perfect accent for this Salmon en Croûte! 

Feliz Pascua! Celebrating Easter with a beautiful Salmon en Croûte with Cilantro Chimichurri.

I added the chimichurri to the menu so that I could use my new Pottery Barn Del Sol dishes for Easter! I just love these new dishes. They are melamine, so very much lighter than they look and so gorgeous. They are as expensive as they look, either. I have not bought new dishes for so many years, and after the past 12 months, I splurged!

Growing up, Easter was always ham. This pretty salmon in a pastry is a lovely new tradition that is so good and so good for you.

I made a guacamole with avocadoes, onions and salt and pepper and had chips. I also made a tossed salad with Easter Egg Radishes.



Salmon en Croûte with Cilantro Chimichurri

1 large fresh salmon fillet

5 lemons

1 red onion, thinly sliced

2 garlic cloves, minced

3 clumps fresh dill

1 tablespoon freshly ground black pepper

1 tablespoon pink Himalayan sea salt

Cilantro Chimichurri recipe

2 packages frozen pastry dough

1/2 bag fresh spinach

1 cup Parmesan cheese, grated

1/2 stick butter

1 tablespoon extra virgin olive oil

3 egg whites, beaten 

At least a few hours before baking salmon, spread half of the Cilantro Chimichurri on top. In a large heavy duty clear plastic bag, lay salmon flat and add juice of 3 of the fresh lemons; 1/2 onion, 1 garlic clove, and half of the dill and salt and pepper. Reserve remainder of ingredients. Let sit in fridge for at least a few hours; overnight is best.

In sauce pan over stovetop, heat olive oil and most of the butter- reserve some butter for top of salmon while baking. Add spinach, onions, garlic and some of the salt and pepper and sauté until cooked thoroughly. Add cheese and mix in well. Set aside and let cool.

Preheat oven to 400 degrees.

Lay out bottom layer of pastry. Remove salmon from fridge and remove skin. Set salmon on top of pastry dough. Cover top of salmon with sautéd spinach. Sprinkle with salt and pepper. Cover salmon with top pastry dough. Reserve a strip of the dough to cut out fish shapes with a cookie cutter to decorate top. Pinch dough together all around salmon. Place fish cut-outs on top. Cover with egg whites. 

Bake in 400 degree oven for 20 to 25 minutes.