Description
Indulge in these Easy Salmon Wellingtons for a deliciously elegant dinner. Tender salmon fillets wrapped in flaky puff pastry with spinach and herbs, baked to perfection.
Ingredients
Scale
Salmon Wellingtons:
- 4 skinless salmon fillets (about 6 oz each)
- 1 sheet puff pastry, thawed
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh dill or parsley, chopped
- 1 egg, beaten (for egg wash)
- salt and black pepper to taste
Spinach Filling:
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- 1 cup baby spinach
- 2 tablespoons cream cheese (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sauté the shallot and spinach: In a skillet, heat olive oil, sauté shallots until soft, add spinach, cook until wilted, then cool slightly.
- Prepare the puff pastry: Roll out the puff pastry, cut into 4 rectangles. Spread mustard, add spinach mixture, place salmon fillet, season, fold over, seal edges.
- Bake the Wellingtons: Brush with egg wash, make a slit on top. Bake for 20–25 minutes until golden and cooked through. Rest for 5 minutes before serving.
Notes
- You can prepare the Wellingtons up to 1 day ahead and bake fresh.
- Serve with a light salad, lemon wedges, or dill sauce for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British-Inspired
Nutrition
- Serving Size: 1 Wellington
- Calories: 520
- Sugar: 2g
- Sodium: 400mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 105mg
