This keto salmon spinach en croute is a low carb & gluten free version of the classic fish baked in pastry recipe. A creamy spinach topped salmon fillet is wrapped like a parcel with Fathead dough and baked until golden.
This is an easy low carb fish recipe that is great for a dinner party as it can be prepared in advanced. It only takes 25 minutes to cook too. I found that the covered fillet needs to be baked in a bread tin to hold its shape as Fathead dough can spread out when cooking. My first attempt at this keto salmon spinach en croute looked like a giant pastry dish.
Is Salmon OK for Keto?
Salmon is a great high protein low carb option and is rich in omega-3 fatty acids, B vitamins and potassium. Naturally low in carbs and an easy fish to make, it’s a great keto choice.
How to Make Keto Salmon Spinach en Croute
Making this salmon en croute is as easy as rolling out the fathead dough and wrapping it around a salmon fillet.
Roll Fathead dough 
Place spinach on salmon 
Fold dough over salmon 
Brush with egg wash 
Bake until golden 
Slice & enjoy
Cooking Tips
- Season the salmon well before wrapping it in pastry.
- If you don’t have spinach you could use cooked kale or broccoli instead. Creamy cooked mushrooms would work too.
- If you don’t have a microwave for the Fathead dough, place the bowl over a saucepan of boiling water and stir until melted.
- Baking this in a tin is essential to maintain an even shape.
What Can Be Served With This?
This low carb salmon dish is great with a side green salad or roasted asparagus with parmesan. A hearty cauliflower colcannon would make this a filling dinner too.
Other Low Carb Salmon Dishes to Enjoy
Keto Salmon Spinach En Croute
Ingredients
Fathead Dough
- 1 ½ cups mozzarella cheese, grated
- 2 oz cream cheese
- 1 medium egg
- ½ cup almond flour
Filling
- 4 salmon fillets, skinless
- 1 cup spinach, cooked
- 2 garlic cloves peeled & chopped
- 1 shallot peeled & chopped
- 1 tablespoon olive oil
- 2 oz Parmesan cheese grated
- 2 oz cream cheese
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 egg, beaten for egg wash
Instructions
- Preheat the oven to 190C/370F degrees.
Make the dough
- Place the mozzarella and cream cheese in a bowl. Cook in the microwave for 60 seconds. Stir and zap for another 30 seconds. If the mixture has not melted give it another blast in the microwave.
- Give the cheese a good stir so it's evenly melted and add the egg and almond flour.
- Mix until you have a dough mixture. Don’t be shy about using your hands to mix the dough. If it feels too sticky, add more almond flour.
Make the filling
- In a frying pan, heat the olive oil on a medium heat.
- Add the garlic and shallots and cook for 3-5 minutes until tender.
- Add the spinach, cream cheese, Parmesan, salt pepper and nutmeg and mix well.
To Assemble
- Cut the fathead dough into quarters.
- Roll out a quarter of the dough in between two sheets of parchment paper large enough to wrap the salmon. Try to keep it to a rectangle as best you can.
- Place the salmon in the middle of the rolled dough and spoon a quarter of the spinach mixture on place of the salmon fillet.
- Bring up the sides of the dough over the salmon until it is covered and sealed.
- Gently turn over the salmon parcel and place on a parchment paper loaf tin (use a loaf tin size that will fit around the salmon fillet).
- Repeat for the other fillets.
- Brush the salmon parcels with an egg wash.
- Bake for 25 minutes until golden.
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