Description
This Salmon Wellington recipe features tender salmon fillet wrapped in flaky puff pastry with a creamy spinach and garlic filling. Perfectly baked to golden perfection, it makes an elegant yet easy main course suitable for special dinners or a cozy family meal.
Ingredients
Scale
Salmon Wellington Ingredients
- 1 sheet of puff pastry (thawed if frozen)
- 1 lb skinless salmon fillet (center-cut)
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 small shallot (finely chopped)
- 5 oz fresh spinach
- 4 oz cream cheese (softened)
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest
- salt and black pepper to taste
- 1 egg (beaten, for egg wash)
- 1 tablespoon chopped fresh dill (optional)
Instructions
- Preheat the oven. Set your oven to 400°F (200°C) to ensure it is fully heated for baking the Wellington.
- Sauté aromatics and spinach. Heat olive oil in a skillet over medium heat, then add minced garlic and chopped shallot. Cook for about 2 minutes until fragrant and softened. Add the fresh spinach and cook until wilted, then remove the pan from heat.
- Prepare the filling. Stir the softened cream cheese, Dijon mustard, lemon zest, and chopped dill into the spinach mixture. Season with salt and black pepper. Allow the filling to cool to prevent puff pastry from becoming soggy.
- Assemble the Wellington. On a floured surface, roll out the puff pastry sheet to slightly larger than the salmon fillet. Place the salmon in the center and season it with salt and pepper. Spread the spinach and cream cheese mixture evenly over the salmon.
- Wrap and seal. Fold the puff pastry over the salmon to enclose it completely, sealing the edges tightly. Place the Wellington seam side down on a parchment-lined baking sheet. Brush the entire pastry with beaten egg for a shiny golden crust. Cut small slits on top to allow steam to escape during baking.
- Bake the Wellington. Place the baking sheet in the preheated oven and bake for 25-30 minutes until the pastry is puffed and golden brown.
- Rest and serve. Remove the baked Wellington from the oven and let it rest for 5 minutes before slicing to help retain moistness. Serve warm.
Notes
- Substitute cream cheese with Boursin or ricotta for a different flavor profile.
- For extra crispiness, chill the wrapped salmon in the fridge for 15 minutes before baking.
