Description
These Easy Salmon Wellingtons are an elegant yet simple dinner option featuring tender salmon fillets wrapped in flaky puff pastry with a flavorful spinach and cream cheese filling. Perfectly baked to a golden brown crust, this dish combines Velvety salmon, creamy spinach mixture, and a crisp pastry for a satisfying main course ideal for any occasion.
Ingredients
Scale
Salmon Wellington Ingredients
- 4 skinless salmon fillets (6 ounces each)
- 1 sheet puff pastry (thawed)
- 2 tablespoons olive oil
- 1 small shallot (finely chopped)
- 2 cloves garlic (minced)
- 3 cups fresh spinach
- 1/4 cup cream cheese (softened)
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest
- Salt and pepper to taste
- 1 egg (beaten, for egg wash)
- Fresh dill or parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 400°F and line a baking sheet with parchment paper to prepare for baking.
- Sauté Aromatics and Spinach: Heat olive oil in a skillet over medium heat. Add finely chopped shallots and cook until soft, about 2 minutes. Add minced garlic and cook for an additional 30 seconds. Stir in fresh spinach and cook until wilted, then remove from heat and let cool slightly.
- Prepare Filling: In a bowl, combine the sautéed spinach mixture with softened cream cheese, grated Parmesan, Dijon mustard, lemon zest, salt, and pepper. Mix thoroughly until well combined.
- Roll Out Puff Pastry: On a floured surface, roll out the puff pastry sheet and cut it into 4 equal rectangles.
- Assemble Wellingtons: Spread a spoonful of the spinach mixture onto the center of each puff pastry rectangle. Place a salmon fillet on top of the filling, season lightly with salt and pepper. Fold the pastry over the salmon to enclose it, sealing the edges with beaten egg wash to secure.
- Prepare for Baking: Place the wrapped salmon seam-side down on the prepared baking sheet. Brush the tops generously with the remaining egg wash and cut a few small slits in the pastry to allow steam to escape while baking.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the puff pastry is golden brown and the salmon is fully cooked through.
- Rest and Serve: Let the salmon wellingtons rest for a few minutes after baking. Garnish with fresh dill or parsley if desired, and serve warm.
Notes
- These Wellingtons can be prepared ahead of time and chilled until ready to bake for convenience.
- Serve with a fresh side salad, roasted vegetables, or creamy mashed potatoes to complete your meal.