Description
Salmon Wellingtons are an elegant dish featuring flaky puff pastry wrapped around tender salmon fillets with a savory spinach and cream cheese filling, perfect for special occasions or a gourmet dinner at home.
Ingredients
Units
Scale
- 4 salmon fillets (about 6 oz each, skinless)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 tablespoons butter
- 2 cloves garlic, minced
- 4 cups fresh spinach
- 4 oz cream cheese, softened
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 sheet puff pastry per fillet (thawed if frozen)
- 1 egg (beaten, for egg wash)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Season the salmon fillets with salt and pepper.
- In a skillet, heat olive oil and sear salmon fillets for 1-2 minutes per side. Remove and let cool.
- In the same skillet, melt butter and sauté garlic until fragrant. Add spinach and cook until wilted. Remove from heat and let cool slightly.
- Mix the spinach with cream cheese, Dijon mustard, and lemon juice. Season with salt and pepper to taste.
- Roll out each puff pastry sheet slightly. Spread a layer of spinach mixture in the center, place a salmon fillet on top, and fold the pastry over to seal. Trim excess and crimp edges with a fork.
- Brush each Wellington with beaten egg and place seam-side down on the baking sheet.
- Bake for 20-25 minutes or until golden brown and puffed. Rest 5 minutes before serving.
Notes
- Ensure salmon is not overcooked during searing; it will finish cooking in the oven.
- Puff pastry should be cold when wrapping the salmon to ensure flakiness.
- You can make the spinach mixture in advance for easier assembly.
Nutrition
- Serving Size: 1 Wellington
- Calories: 530
- Sugar: 2g
- Sodium: 420mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg