French · Dinner
Salmon Pastry Loaf (Low-Calorie)
A slimmed-down French salmon pastry loaf featuring a single filo sheet wrapped around a lean salmon fillet layered with spinach, shallot and light cream cheese instead of butter-laden puff pastry. Baked until golden, it delivers the classic bistro flavour of salmon en croute with a fraction of the fat and calories.
$6
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
372Calories
38.9gProtein
18.6gFat
10.2gCarbs
1.9gSugar
1.6gFiber
612mgSodium
246mgChol
6.1gSat Fat
890mgPotassium
135mgCalcium
3.1mgIron
4.9mcgVitamin B12
13.5mgVitamin C
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Heat half the olive oil in a small skillet over medium heat; wilt spinach with finely chopped shallot for 2 minutes until liquid evaporates, then cool.
2
Build
Pat salmon dry, season both sides with salt and pepper, spread light cream cheese mixed with lemon zest, juice and finely chopped dill over the fillet.
3
Wrap
Lay filo on work surface, brush lightly with remaining olive oil, spread cooled spinach mixture in centre, place salmon cream-side down, fold filo to enclose and seal seams firmly.
4
Bake
Bake at 400°F (200°C) for 20–22 minutes until filo is deep golden brown and salmon reaches 145°F (63°C) internal temperature.
5
Plate
Rest loaf 5 minutes, then slice diagonally in half and serve immediately while filo is still crackling.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g salmon fillet, skin removed
- 22 sheet filo pastry (about 0.7 oz/20g)
- 3 oz86g baby spinach
- 22 shallot
- 4 tbsp60g light cream cheese
- 2 tsp2 tsp lemon zest
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp fresh dill
- 2 tsp2 tsp olive oil, divided
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 22 small eggs, beaten, for egg wash (about 15g used)
