Salmon En Croute Ingredients  
For 2 people

    A little e v olive oil for frying
    150g fresh spinach leaves, chopped
    A small dried chilli, chopped
    Juice of half lemon
    1 teaspoon dried dill or a tablespoon fresh, chopped
    1 tablespoonspoon fresh chopped coriander
    A good pinch nutmeg
    Salt and ground black pepper to taste
    2 sheets filo pastry 480 X 255mm 
    Melted butter 
    2 salmon cutlets, skinned and boned, weighing about 150g/6oz, sprinkled with a small amount of salt and 
    a grinding of black pepper 
    1 very thin slice of lemon cut in half

For the sauce

    3 tablespoons white wine
    1/2 teaspoon dried or 1 teaspoon fresh dill
    1/2 teaspoon dijon mustard
    1/2 teaspoon honey

Salmon En Croute Method

    First put a little olive oil into a fry pan and add the spinach, followed by the chilli, lemon juice, dill, coriander, 
    nutmeg and seasoning, cook all together until the spinach is wilted.
    Pour all of this mixture into a seive and press well with a wooden spoon over a mixing bowl until all of the 
    excess liquid has been drained off and it is as dry as possible. Put the liquid and the spinach to one side.
    Lay out one sheet of filo pastry lenghthways on a clean work surface and brush well, all over, with the melted 
    butter.
    Fold in half from left to right and brush again evenly with more melted butter.
    Take half of the cooled spinach and place in the centre of the pastry, top with a salmon cutlet and then the 
    half slice of lemon.
    Fold the pastry up over the salmon and squeeze the ends together until you have a sealed parcel 
    (see picture on page). Put on to a greased baking sheet.
    Make another parcel with the remaining ingredients.
    Brush the parcels evenly with more melted butter and place in a pre heated oven 200ºc/400ºf, on quite a 
    high shelf.
    Whilst they are baking make the sauce.
    Put the spinach liquid into a small pan and bring to the boil. Add the wine and allow to reduce to half. 
    Add the extra dill, then the mustard and honey. Stir well and remove from heat.
    After 15 minutes remove the salmon en croute from the oven. (We like our salmon still slightly pink in the 
    middle, but if you prefer it well done bake for a further 5 minutes.
    Serve immediately with the sauce on the side.
    This dish goes really well with a baked potato and some rocket salad.

https://www.cutting-edge-mediterranean-recipes.com/salmon-en-croute.html