Description
Salmon Wellington is an elegant baked dish made with tender salmon layered over a creamy spinach filling and wrapped in golden, flaky puff pastry for a refined yet approachable main course.
Ingredients
- 1 1/2 lb salmon fillet, skinless
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 5 oz fresh spinach
- 1 small shallot or onion, finely chopped
- 2 cloves garlic, minced
- 6 oz cream cheese, softened
- 1 tbsp Dijon mustard
- 1 tbsp fresh dill, chopped
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Season the salmon with salt and black pepper and set aside.
- Heat olive oil in a skillet over medium heat. Add shallot and garlic and cook until softened.
- Add spinach and cook until wilted. Remove from heat and allow to cool slightly, then squeeze out excess moisture.
- In a bowl, mix the spinach mixture with cream cheese, Dijon mustard, and fresh dill until well combined.
- Roll out the puff pastry on a lightly floured surface. Spread the spinach mixture in the center.
- Place the salmon on top of the filling. Fold the pastry over the salmon, sealing edges tightly.
- Place seam-side down on the prepared baking sheet and brush with beaten egg.
- Bake for 25–30 minutes until pastry is golden brown.
- Let rest for 5 minutes before slicing and serving.
Notes
Make sure the spinach filling is cool and dry to prevent soggy pastry.Center-cut salmon ensures even cooking.Let the Wellington rest before slicing for cleaner cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 165 mg
