Salmon en Croute #SundaySupper

Salmon en Croute from Curious CuisiniereDon’t you love how these #SundaySupper posts seem to be just what you’re looking for each week? In other words, we like to think we’ve got you ‘covered’. And, to show just how covered you’ll be, this week we’re all sharing our interpretation of how we’ve got you ‘covered.’

In our case, if you’re looking for a stellar vegetarian main dish worthy of a Christmas get-together, we’ve got you covered.

Or, if you’re all pie-d out, but you have extra pie dough in your freezer from Thanksgiving… We’ve got you covered there too.

Making a Croute with Curious Cuisiniere

Take it how you will, we’re covering salmon with a layer of rosemary asparagus, and covering the whole dish in a loving blanket of pie dough.

Tell me, what’s more loving than that?

Salmon en Croute from Curious Cuisiniere

Salmon en Croute #SundaySupper
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 5
  • ½ lb asparagus (roughly 7 stalks)
  • 2 Tbsp sour cream or plain yogurt
  • 1 tsp lemon juice
  • 1 garlic clove, minced
  • ½ tsp rosemary, dry
  • ½ tsp salt
  • 1 lb boneless, salmon filet
For the Crust
  • 1 c all purpose flour
  • 1 c wheat flour
  • 1 tsp salt
  • ½ c canola oil
  • 4-5 Tbsp ice-cold water
Prep The Asparagus
  1. Bring a 3 qt pot of water to a boil. Cut the stiff and woody ends off of the stalks of asparagus. When the water is boiling, drop the asparagus into the water and cook for 2 minutes. Remove the asparagus and immediately plunge into a bowl of ice-cold water (to stop them from cooking any further).
  2. Pat the asparagus dry with a towel and slice into rounds. Mix the asparagus pieces with sour cream, lemon juice, garlic, and rosemary. Set aside.
Make Your Pie Crust
  1. In a large bowl, mix together flours and salt. Add oil and mix with a fork or pastry blender until the mixture is crumbly and resembles peas. Add 4 Tbsp of cold water and mix until the dough comes together, adding the additional Tbsp if needed for the dough to stick together.
Put It All Together
  1. Preheat the oven to 400⁰F.
  2. Roll dough on a well-floured surface into a rectangle twice the length and width of your salmon fillet.
  3. Gently transfer the rolled dough onto a baking sheet lined with aluminum foil.
  4. Place the salmon filet, skin-side down onto the dough. Spread an even layer of the asparagus mixture over the salmon.
  5. Gently fold the crust over top of the salmon, moistening the edges with water and pressing together to seal. (Cut off any over-excess if you have it and use to decorate the top.) Cut a few steam slits in the top crust.
  6. Bake 35-40 minutes, until fragrant and golden.
  7. Serve immediately.
Nutrition Information
Serving size: 5 servings Calories: 582 Fat: 34.6g Saturated fat: 4.6g Carbohydrates: 40.4g Sodium: 409mg Fiber: 2.4g Protein: 26.4g Cholesterol: 59mg

Sunday Supper Movement

You’ll find all manner of covered dishes and dishes to cover you in every situation imaginable this week. Thanks to DB aka Foodie Stuntman for hosting!

Covered Appetizers and Entreés

Covered Desserts

Not Sure What To Do? We Got You Covered

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