Description
Enjoy these Salmon Wellingtons, where flaky puff pastry wraps around tender salmon fillets and a creamy spinach filling. Ideal for special occasions or cozy dinners, this dish is both impressive and delicious!
Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 cup fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
- 1 tablespoon lemon juice
- 1 sheet of puff pastry (thawed if frozen)
- 1 egg, beaten (for egg wash)
- 1 tablespoon Dijon mustard
- 1/4 cup breadcrumbs (optional, for added texture)
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the salmon fillets dry with paper towels.
- In a large skillet, heat the olive oil over medium-high heat. Season the salmon fillets with salt and pepper on both sides.
- Add the salmon fillets to the skillet, skin-side down. Sear for about 3-4 minutes until the skin is crispy. Flip and cook for an additional 2-3 minutes. The salmon should be just cooked through but slightly underdone in the center.
- Remove the salmon from the skillet and set aside to cool slightly. Once cooled, remove the skin and flake the salmon into large pieces, discarding any bones.
- In the same skillet, add the chopped spinach and sauté over medium heat until wilted, about 2-3 minutes. Remove from heat and let cool.
- In a mixing bowl, combine the softened cream cheese, chopped dill, lemon juice, and a pinch of salt and pepper. Mix until smooth.
- Add the sautéed spinach to the cream cheese mixture and stir until evenly distributed.
- Gently fold in the flaked salmon, being careful not to break it up too much. If using, add the breadcrumbs and mix until just combined.
- On a lightly floured surface, roll out the puff pastry sheet to about 1/8 inch thick. Cut into four equal squares.
- Preheat your oven to 400°F (200°C) if you haven’t already.
- Place a salmon fillet in the center of each pastry square. Spoon a generous amount of the salmon and spinach filling over the top.
- Brush the edges of the pastry with the beaten egg to seal.
- Fold the corners of the pastry over the salmon and filling, pinching the edges to seal tightly. Use a fork to crimp the edges if desired.
- Place the assembled Wellingtons on a baking sheet lined with parchment paper.
- Brush the tops with the remaining beaten egg.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
- Check the internal temperature of the salmon; it should read 145°F (63°C) when fully cooked.
- Let the Wellingtons rest for about 5 minutes before serving.
- Slice each Wellington in half to reveal the layers of salmon and filling.
- Serve with lemon wedges for an extra burst of flavor.
Notes
- Ensure the puff pastry is fully thawed before rolling out for best results.
- Feel free to customize the filling with your favorite herbs or vegetables.
- Prep Time: 20 minutes
- Cook Time: 25 minutes