All in one meal - your fish and your green, all in one packet. You will never overcook your salmon with this method. Very, very tasty and aromatic.


  • 1 piece skinless, boneless salmon , about 650 g

  • ½ kg asparagus, trimmed

  • 1/4 cup crème fraîche

  • 3 to 4 tablespoons chopped fresh dill

  • Zest of 1 lemon

  • 2 sheets puff pastry

  • Salt and pepper

  • Glaze: 1 egg, lightly beaten


  • 1.

    Heat the oven to 230°C.

  • 2.

    Trim the asparagus' tips and poach the tips in boiling salted water until tender, 3 to 5 minutes.

  • 3.

    Drain well, refresh in ice-cold water, then drain again.

  • 4.

    Mash cooked asparagus tips and add cream, dill, and lemon zest and season with salt and pepper and set aside.

  • 5.

    Lay the puff pastry on a damp baking sheet with the long edge facing you. Lay the salmon on the pastry.

  • 6.

    Season with salt and pepper.

  • 7.

    Lay the raw stems of asparagus on top of the salmon, like pencils.

  • 8.

    Spread the mashed mixture over top.

  • 9.

    Brush the margins with the egg wash.

  • 10.

    Lay the top pastry over the salmon and press the edges to seal, like a giant ravioli.

  • 11.

    Trim the edges, leaving a 2.5 cm border.

  • 12.

    Press with the tines of a fork, then, with the dull edge of a knife, scallop the edges.

  • 13.

    Make two or three slits on the top to allow steam to escape.

  • 14.

    Brush all over with the egg-wash glaze and bake until puffed up and golden brown, about 20 minutes.

  • 15.

    Remove from the oven and let cool five minutes before slicing to serve.


You can prepare this uncooked dish before hand and keep it in the fridge. This is a very good Christmas dish and taste good at room temperature.

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Posted by Huda Abu HamdiaReport
tjis looks interesting,, thanks dear..
Posted by N55895Report
Thanks for your comments. Do have a try and you will love it.
Posted by jackicamReport
Yum! This looks delicious! - as do all your recipes : )