Description
A golden, flaky puff pastry wrapped around tender salmon with a creamy spinach and herb filling, Salmon Wellington is an elegant yet comforting dish perfect for any occasion.
Ingredients
Scale
- 1 pound salmon fillet, skinless and boneless
- 1 sheet puff pastry, thawed
- 4 ounces cream cheese, softened
- 2 cups baby spinach, fresh
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- Zest of 1 lemon
- 1 egg, beaten
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a skillet, heat olive oil over medium heat. Sauté garlic for 1 minute, add spinach and cook until wilted. Let cool slightly, then mix with cream cheese, dill, lemon zest, salt, and pepper.
- Roll out the puff pastry on a lightly floured surface and place it on the prepared baking sheet.
- Spread the spinach mixture in the center of the pastry. Place salmon on top, season with salt and pepper. Fold the pastry over the salmon and seal the edges.
- Brush the pastry with beaten egg. Score the top with a sharp knife. Bake for 25 to 30 minutes or until golden brown.
- Let rest for 5 to 10 minutes before slicing. Serve warm.
Notes
- Make sure the spinach mixture is fully cooled before assembling.
- Use parchment paper for easy transfer and cleanup.
- Chilling the wrapped Wellington before baking helps it hold shape better.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Modern European
Nutrition
- Serving Size: 1 portion
- Calories: 540
- Sugar: 1g
- Sodium: 420mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 115mg