This Salmon Wellington combines flaky puff pastry, tender salmon, and a creamy spinach filling for a show-stopping dish. Perfect for dinner parties or a special family meal, this elegant recipe is surprisingly simple to prepare.
Preparation Time
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
Ingredients
- 2 tbsp butter
- 2 cloves garlic, chopped
- ½ medium onion, chopped
- 5 oz (140g) spinach
- 1 tsp salt (for spinach)
- 1 tsp pepper (for spinach)
- ⅓ cup breadcrumbs
- 4 oz (115g) cream cheese
- ¼ cup (25g) Parmesan, shredded
- 2 tbsp dill, chopped
- 1 sheet puff pastry, softened to room temperature
- 1 salmon fillet (approx. 6-8 oz / 170-225g)
- 1 tsp salt (for salmon)
- 1 tsp pepper (for salmon)
- 1 egg, beaten
- Preheat oven to 425°F (220°C).
- In a pan over medium heat, melt the butter. Add garlic and onions, cooking until translucent.
- Add spinach, salt, and pepper, cooking until wilted.
- Stir in breadcrumbs, cream cheese, Parmesan, and dill until evenly combined. Remove from heat and let cool.
- On a floured surface, smooth out the puff pastry sheet. Place the salmon in the middle and season both sides with salt and pepper.
- Spread the spinach mixture evenly over the salmon.
- Fold the long edges of the puff pastry over the salmon and spinach. Trim excess pastry, fold the shorter ends on top, and seal. Flip the wrapped salmon onto a parchment-lined baking sheet, seam-side down.
- Brush the top and sides with beaten egg. Score shallow diagonal lines on top with a knife to create a crosshatch pattern. Brush again with egg wash.
- Bake for 20-25 minutes, or until the pastry is golden brown and crispy.
- Slice and serve hot.
Serving Suggestions
- Pair with a fresh green salad for a lighter meal.
- Serve alongside roasted vegetables like asparagus or carrots.
- Add mashed potatoes or rice as a hearty side.
- Drizzle with lemon butter sauce for extra flavor.
- Garnish with fresh dill or parsley for a vibrant finish.
