Salmon in Puff Pastry

with wild rice

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Eggs, Fish, Wheat, Soy

A note about serious food allergies

In Your Box (serves 2)

  • Info
    1 Puff Pastry Dough Squares
  • Info
    ½ cup Seasoned Wild Rice Blend
  • 6 Chive Sprigs
  • 1 Lemon
  • Info
    12 oz. Salmon Fillets
  • 2 oz. Spinach
  • Info
    1 oz. Mayonnaise
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Medium Pan
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Cook the Wild Rice

    Cook the Wild Rice

    Bring a medium pot with wild rice and 1½ cups water to a boil over high heat. Lower to a simmer, cover, and cook until water is absorbed, 17-20 minutes. Remove from burner and keep covered. While rice cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Mince chives. Zest and halve lemon. Cut one half into two wedges and juice the other half. Pat salmon fillets dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.

  • Step 3 - Wilt the Spinach

    Wilt the Spinach

    Place a medium pan over medium heat and add 1 tsp. olive oil. Add spinach to hot pan and stir until wilted, 1-2 minutes. Remove from burner.

  • Step 4 - Bake Salmon and Make Aioli

    Bake Salmon and Make Aioli

    Place salmon fillets on prepared baking sheet, flesh side up. Divide spinach on top of salmon fillets. Halve puff pastry and wrap salmon with each halve, stretching gently to fit and tucking under. Bake until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 12-15 minutes. While salmon roasts, combine mayonnaise, chives, 1 tsp. lemon juice, ¼ tsp. lemon zest, and a pinch of pepper in a mixing bowl.

  • Step 5 - Finish the Salmon

    Finish the Salmon

    Plate dish as pictured on front of card, squeezing lemon wedge over dish if desired. Bon appétit!