Description
There’s something elegant and irresistibly delicious about Salmon Wellington—a beautiful flaky pastry wrapped around tender salmon, with a creamy spinach and herb filling. Whether you’re planning a dinner party or just want to treat your family to a gourmet meal, this recipe is sure to impress. Plus, it’s easier to make than you might think!
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Ingredients
Scale
- 1 sheet of puff pastry (thawed)
- 2 salmon fillets (about 6 oz each, skin removed)
- 2 tablespoons olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 2 cups fresh spinach
- ½ cup cream cheese (softened)
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and pepper (to taste)
- 1 egg (beaten, for egg wash)
- 1 teaspoon fresh dill (optional, for garnish)
Instructions
Step 1: Prepare the Spinach Filling
- Heat olive oil in a skillet over medium heat.
- Add chopped onions and garlic, sauté for 2-3 minutes until softened.
- Stir in the spinach and cook until wilted. Remove excess liquid.
- Combine the spinach mixture with cream cheese, Dijon mustard, lemon juice, salt, and pepper. Mix well and set aside.
Step 2: Assemble the Salmon Wellington
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface. Cut it into two equal rectangles—one for each salmon fillet.
- Place a salmon fillet in the center of each pastry rectangle. Season the salmon with salt and pepper.
- Spread a generous layer of the spinach mixture over each fillet.
- Fold the puff pastry over the salmon, sealing the edges with a little beaten egg. Trim any excess pastry and crimp the edges with a fork for a neat finish.
Step 3: Bake the Wellington
- Place the wrapped salmon on a baking sheet lined with parchment paper.
- Brush the top of the pastry with the remaining beaten egg to achieve a golden finish.
- Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
Step 4: Serve and Enjoy
- Let the Salmon Wellington cool for a couple of minutes before slicing.
- Garnish with fresh dill if desired, and serve with a side of steamed vegetables or a fresh green salad.
Notes
- Thaw the Puff Pastry: Let the pastry thaw properly so it’s easy to handle.
- Dry the Salmon: Pat the salmon dry with a paper towel to prevent a soggy pastry.
- Customize the Filling: Add mushrooms or a pinch of nutmeg to the spinach for more depth of flavor.
- Seal Properly: Make sure the pastry edges are sealed to lock in the juices.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Cuisine: American