Summery salmon en croûte with dill, watercress, and spinach

This is a super-useful recipe on all kinds of counts:

  • It looks impressive!
  • Because of the pastry you don’t need to worry about cooking additional carbs… potatoes, rice etc…
  • You can make it to pre-cooking stage the day before (cover with clingfilm), and you can leave out the ten minute freezer stage. You don’t need to worry about getting it to room temperature before you bake…. Cook straight from chilled.  
  • You can also (as long as your salmon fillets haven’t already been frozen) freeze it at its pre-baking stage.
  • It warms up well – serve it initially for four, then warm it up for a couple of cooking-free evenings for just two – serve with mayo.
  • It’s good cold too… maybe as part of a buffet… again, serve with mayo.
  • It really tastes extremely good.

What’s not to like?!

Serve with a slurpy green salad made with old fashioned, floppy English lettuce.

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