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Salmon Wellington

A sophisticated yet approachable dish featuring flaky puff pastry, rich salmon, and a creamy spinach filling.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • Skillet
  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper

Ingredients
  

Ingredients

  • 2 tablespoons Unsalted Butter
  • 1 Yellow Onion, diced
  • 4 cups Baby Spinach Leaves (about 4 ounces)
  • 2 cloves Garlic, minced (about 2 teaspoons)
  • ½ teaspoon Salt
  • ¼ teaspoon Ground Black Pepper
  • ⅔ cup Cream Cheese, softened
  • ¼ cup Dried Breadcrumbs
  • ¼ cup Parmesan, grated
  • 1 sheet Frozen Puff Pastry, thawed
  • 4 (6 ounce) Salmon Fillets, skin removed
  • 1 egg Beaten Egg

Instructions
 

  • Step 1: Melt the unsalted butter in a skillet over medium heat. Add the diced yellow onion and sauté until translucent, about 4-5 minutes. Add minced garlic and cook for another minute until fragrant. Stir in baby spinach leaves and cook until wilted, about 2-3 minutes. Season with salt and black pepper.
  • Step 2: Remove the skillet from heat and let the mixture cool slightly. In a bowl, combine the cooled spinach mixture with softened cream cheese, dried breadcrumbs, and grated parmesan. Mix until well combined.
  • Step 3: Preheat your oven to 400°F (200°C).
  • Step 4: On a lightly floured surface, unfold the thawed puff pastry sheet. Cut the pastry into four equal rectangles.
  • Step 5: Place a salmon fillet in the center of each pastry rectangle. Spoon a generous amount of the spinach and cream cheese mixture on top of each fillet. Fold the pastry over the filling to enclose the salmon, sealing the edges with egg wash.
  • Step 6: Brush the tops with beaten egg and place them on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the pastry is golden brown and flaky.
  • Step 7: Allow the Salmon Wellington to cool for a few minutes before slicing. Serve with a fresh salad or roasted vegetables.

Notes

Ensure your puff pastry is fully thawed before use. Do not overcook the salmon before baking; it should be slightly underdone. For a richer flavor, consider adding herbs like dill or tarragon to the filling.
Keyword Easy