Recipe by Lyndsay Wells, REAL WOMEN OF PHILADELPHIA
"With a wonderful combination of Sockeye salmon, spring asparagus, egg, lemon, and fresh dill wrapped in a crisp blanket of puff pastry and drizzled with a lemony cream sauce you simply can't go wrong."
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fresh asparagus spears
hard-cooked eggs, lightly mashed
red onion, diced
chopped fresh dill, divided
1/2 (250 g) package
PHILADELPHIA Cream Cheese, divided
Salt and pepper to taste
frozen pre-rolled puff pastry sheet (13x20 cm)
4 (4 ounce) fillets
sockeye salmon, skin removed
egg, for egg wash
Zest of 1 lemon
fresh lemon juice
Just a quick note... the low sodium beef broth is a typo. The recipe calls for low sodium chicken broth. Beef broth would just be weird :-)
If anyone has accidentally made this with beef broth, I would be very curious to know how it turned out!
Made exactly as suggested and both hubby and I found it kinda blah. The fish came out perfectly cooked, and so did the bread...but it was a little flavorless inside.
I made these using the chicken broth as suggested and WOW! My sister in law was in town for dinner and I made this recipe for her and her family to rave reviews. Followed along exactly with no changes. The addition of the egg was incredible. This is a keeper.
The recipe fails to mention where the asparagus is supposed to go. I assumed it goes in the bundle with the salmon and the egg mixture.
Oh, man! Great recipe. Salmon was juicy, tender, just perfect. The flavors were perfect. I was looking for an asparagus recipe and stumbled across this one. There aren't many good salmon recipes, but this one goes on my list. This was a two-fer, asparagus and salmon. Thanks!
Phenominal recipe! My boyfriend said that if five-star restaurants had a fish and chips dish on the menu, this would be just the kind of thing they would make. I'm going to put out some ideas as to how I'm going to do it next time, but honestly, this recipe is great just as it's shown here. I did notice that some of the instructions were vauge-ish. It said to reduce the sauce for ten minutes or until thickened. And I wondered, at what tempurature. Because a simmer would reduce less than a boil. Also, it didn't mention how thick the sauce should be after ten minutes. I'd say go for a thinner sauce. The sauce was very strong to taste naked, but worked very well on the pastry. I would definitely use just a medium or small lemon for zesting and 2 to 3 tsp. dill, depending on how dilly you want the sauce. I used regular chicken broth, but would use low sodium next time, and also I may look for low sodium cream cheese (if that exists). The recipe is very hardy, and I'm a light to medium eater, so next time I plan to cut the salmon into eight pieces. That way there is more size choice depending on how hungry everyone is.
Not that I wanted to change the recipe but we don't really like salmon but I had some fresh asparagus and wanted to make something with the puff pastry.
Used chicken tenders instead of salmon and changed the herb to rosemary and thyme vs dill. Rave reviews! I cooked the tenders and chopped them up and mixed them into the mayo, mustard, etc mixture. I also added some parmasen cheese and some shredded cheese. Still cooked it the same and made the sauce to drizzle overtop. For the sauce, I used chicken stock, rosemary, thyme and cream cheese. Thank you for the recipe!
This salmon dish is amazing!! I didn't have asparagus, so I used spinach and the taste was incredible! It looks very beautiful, too, when it's served. I highly recommend this recipe. Thanks :)
* Percent Daily Values are based on a 2,000 calorie diet.
Puff Pastry Salmon Bundles
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 460
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