Salmon Neptune Recipe Video

Succulent sockeye salmon filets, wrapped in a crispy bundle of puff pastry and drizzled with creamy tender baby shrimp sauce.


Preparation Time20 MinCooking Time45 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Health IndexAverageServings4
Main IngredientHealthy,


 Salmon fillet4 Ounce, skin removed (4)
 Extra virgin olive oil2 Tablespoon
 Sea salt1 Teaspoon
 Black pepper1 Teaspoon
 Minced garlic1 Teaspoon (packed in olive oil)
 Fresh tarragon/Dill weed1 Tablespoon, chop
 Shallot1 , diced (for sauce)
 Baby shrimp1 Cup (16 tbs), cooked (for sauce)
 Bouillon2⁄3 Cup (10.67 tbs) (for sauce)
 Organic salt free white wine1⁄3 Cup (5.33 tbs) (for sauce)
 Fresh lemon juice1 Tablespoon (for sauce)
 Cream cheese1⁄4 Cup (4 tbs) (for sauce)
 Puff pastry sheet/Phyllo pastry1 , frozen (13x20cm)
 Melted butter1⁄4 Cup (4 tbs) (if using phyllo)

Nutrition Facts

Serving size

Calories 551 Calories from Fat 370

% Daily Value*

Total Fat 41 g63.2%

Saturated Fat 15 g74.9%

Trans Fat 0 g

Cholesterol 73.8 mg

Sodium 839.8 mg35%

Total Carbohydrates 29 g9.6%

Dietary Fiber 2.3 g9.1%

Sugars 2.2 g

Protein 13 g26.8%

Vitamin A 15.8% Vitamin C 8%

Calcium 7.8% Iron 10.8%

*Based on a 2000 Calorie diet


1. Preheat oven to 400 degree F.
2. Grease a baking sheet with cooking spray, and line it with parchment paper. Set it aside.

3. Cut pastry sheet into four equal parts. Apply butter if using phyllo.
4. Place a salmon fillet on the centre of each sheet.
5. Sprinkle olive oil, lemon, minced garlic, salt and pepper on it.
6. Top it with fresh herbs.
7. Wrap salmon with sheet in envelope style as shown in the video.
8. Brush melted butter on it to seal.
9. Place wrapped salmon pieces on baking sheet, seam side down. Lightly brush the top with butter.
10. Pop it in oven, and bake for 15 minutes.
11. Reduce the oven temperature to 325 degree F, and bake for another 15 minutes or until pastry is flaky and golden brown.
12. In the mean time, for sauce, place a sauce pan on heat, pour olive oil, and sauté shallots in it until soft and caramelized.
13. Add shrimp, stir, and cook until they are warmed through.
14. Put salt, chicken stock, wine, and lemon juice in it. Simmer and cook until the liquid reduced by half.
15. Drop cream cheese, and stir until smooth.

16. Top salmon bundles with sauce, and serve immediately with parsley garnish.