Spinach Zucchini & Salmon Pastry Recipe

Spinach Zucchini & Salmon Pastry Recipe


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Simple, hearty, delicious. Those are just some of the words of praise your guests will give you when you serve this scrumptious and traditional main dish over the holidays. This fish and spinach meal is traditional holiday fare made to feed a crowd.

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Chicago, IL

Serving Size / Yield

4-6 servings


  • 1/4 lb spinach
  • 1 large zucchini, sliced
  • ½ lb fresh salmon fillet, skin removed and trimmed
  • Salt and pepper to taste
  • 3 tbsp extra virgin olive oil
  • 1 clove of garlic, crushed
  • 1 egg
  • ½ lb puff pastry, frozen

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Preheat oven to 400 degrees.  Remove pastry from freezer to defrost.  This should take 15 minutes.   Line a baking sheet with parchment paper. 

In a deep skillet, heat the olive oil and garlic.   Slice zucchini no thicker than ¼ inch and add to skillet.  Cover and cook for 5-7 minutes or until soft.  Add spinach , cover and cook for another  2-3 minutes.  Remove from heat and drain.

Season salmon with salt and pepper to taste.  

Roll out pastry into a 1/10-inch thick square.  Place salmon in center of dough and top with zuchinni and spinach.  Wrap the sides of the pastry over top and trim any excess dough.  Make a few small cuts in dough for venting.

In a small bowl, beat the egg and then brush onto pastry.  Bake for 25-30 minutes, until golden brown.  Slice to serve 

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