Salmon Wellingtons (Printable Format)
Delicious salmon fillets wrapped in flaky puff pastry with a creamy spinach and herb filling - an impressive yet simple dish for special occasions.
# What You'll Gather:
→ Main Ingredients
01 -
4 salmon fillets (about 6 oz each)
02 -
1 sheet puff pastry, thawed
03 -
2 cups fresh spinach
04 -
2 tbsp cream cheese, softened
05 -
1 tbsp Dijon mustard
06 -
1 egg (for egg wash)
07 -
1 tbsp olive oil
08 -
1 tbsp fresh dill, chopped
09 -
Salt and pepper to taste
10 -
Flour, for dusting
# Step-by-Step Instructions:
01 -
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 -
In a skillet over medium heat, sauté spinach in olive oil until wilted. Remove from heat and mix with cream cheese, Dijon mustard, dill, salt, and pepper.
03 -
On a lightly floured surface, roll out the puff pastry and cut into 4 equal rectangles.
04 -
Place a salmon fillet on each rectangle. Season salmon with salt and pepper. Top each fillet with a spoonful of the spinach mixture.
05 -
Fold the pastry over the salmon, sealing the edges and tucking under to form neat parcels.
06 -
Place seam-side down on the prepared baking sheet. Brush with beaten egg.
07 -
Bake for 20-25 minutes, or until golden brown and cooked through.
08 -
Let rest for a few minutes before serving.
# Important Tips:
01 -
Ensure salmon fillets are dry before wrapping to prevent soggy pastry.
02 -
Use a sharp knife to cut small slits on top of the pastry for steam to escape.
03 -
Can substitute spinach filling with sautéed mushrooms for a different variation.
04 -
Serve with a simple lemon butter sauce or a side salad.