← All recipes

🍽️ Crispy Salmon and Vegetable Pie

2369 kcal · 30 min · 4 servings

Ingredients

• 350 g puff pastry (frozen)
• 150 g broccoli florets
• 150 g cauliflower florets
• 150 g green beans
• salt
• 4 cherry tomatoes
• 250 g salmon fillet (skinless)
• 0.5 untreated lemon (juice and zest)
• pepper (from the mill)
• 1 handful dill
• 2 tbsp breadcrumbs
• 2 tbsp melted butter

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Let the puff pastry thaw at room temperature.
3. 3. Line a baking sheet with baking paper.
4. 4. Wash the broccoli and cauliflower thoroughly.
5. 5. Let the vegetables drain.
6. 6. Wash the beans.
7. 7. Remove the ends of the beans.
8. 8. Cut the beans into smaller pieces if necessary.
9. 9. Bring water to a boil in a pot with salt.
10. 10. Add the beans and cauliflower to the boiling water.
11. 11. Cook the vegetables for about 2 minutes.
12. 12. Add the broccoli.
13. 13. Cook the vegetables for another 2 minutes.
14. 14. Drain the vegetables.
15. 15. Shock the vegetables with cold water.
16. 16. Let the vegetables drain well.
17. 17. Pat the vegetables dry with kitchen paper.
18. 18. Wash the tomatoes.
19. 19. Halve the tomatoes.
20. 20. Wash the salmon.
21. 21. Pat the salmon dry.
22. 22. Cut the salmon into cubes of about 3 centimeters.
23. 23. Drizzle the salmon with 1 to 2 tablespoons of lemon juice.
24. 24. Season the salmon with salt.
25. 25. Season the salmon with pepper.
26. 26. Rinse the dill.
27. 27. Shake the dill dry.
28. 28. Pluck the dill tips.
29. 29. Finely chop the dill.
30. 30. Take about half of the dill.
31. 31. Mix the dill with the breadcrumbs.
32. 32. Mix the mixture with the butter.
33. 33. Mix the mixture with the lemon zest.
34. 34. Place the puff pastry sheets on the baking sheet.
35. 35. Stretch the puff pastry to the size of the baking sheet.
36. 36. Place the puff pastry on the baking paper.
37. 37. Mix the pre-cooked vegetables with the tomatoes.
38. 38. Mix the vegetable-tomato mixture with the salmon.
39. 39. Spread the mixture on the puff pastry.
40. 40. Leave a border of 2 to 3 centimeters free.
41. 41. Spread the breadcrumb mixture on the pie.
42. 42. Bake the pie in the oven for about 25 minutes.
43. 43. Let the pie cool down briefly.
44. 44. Sprinkle the pie with the remaining dill.
45. 45. Serve the pie.
46. 46. Serve with a yogurt sauce.

Nutrition per serving

• kcal: 2369
• Protein: 81 g · Fett/Fat: 168 g · Carbs: 134 g