Easy Salmon Wellington
An impressive dish of flaky pastry wrapped around tender salmon, enhanced with fresh herbs and a touch of lemon, perfect for special occasions or family dinners.
Ingredients
Pastry and Salmon Ingredients
- 1 sheet puff pastry (thawed) Make sure the pastry is thawed before use.
- 2 fillets salmon (skinless) Use fresh, quality salmon for the best flavor.
- 1 cup fresh spinach Sauté until just wilted.
- 1 tablespoon fresh dill Or use 1 teaspoon of dried dill.
- 1 tablespoon cream cheese For enriching the filling.
- 1 whole lemon (zested and juiced) Enhances the flavor of the salmon.
- to taste Salt and pepper Adjust according to your preference.
- 1 whole egg (beaten, for egg wash) For a golden finish on the pastry.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
- In a skillet, sauté the fresh spinach until wilted, then let it cool slightly.
- In a bowl, mix together the cream cheese, lemon zest, dill, and a pinch of salt and pepper. Fold in the sautéed spinach.
Assembly
- Roll out the puff pastry on a lightly floured surface and cut it into two rectangles large enough to wrap the salmon fillets.
- Place the cream cheese and spinach mixture in the center of each rectangle. Lay a salmon fillet on top and drizzle with a bit of lemon juice and a sprinkle of salt and pepper.
- Fold the pastry over the salmon, sealing the edges well. Use a fork to crimp the edges for a lovely design.
- Brush the top with the beaten egg for a golden color when baking.
Baking
- Place the Wellingtons on the prepared baking tray and bake for about 20-25 minutes or until the pastry is golden brown.
- Once out of the oven, let the dish rest for a few minutes before slicing. Serve with a side of your choice and enjoy!
Notes
Choose high-quality salmon for better flavor. Don’t overcook the pastry - it should be golden and flaky, and the salmon just cooked through. Experiment with fillings like sautéed mushrooms or feta cheese to elevate flavors. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.