Description
Salmon Wellington combines the flaky richness of puff pastry with the creamy freshness of a spinach and dill-filled salmon center. Perfect for date nights, family dinners, or festive celebrations, this elegant dish is surprisingly easy to prepare. Its golden, buttery crust and balanced flavors make it a show-stopper for any occasion.
Ingredients
Units
Scale
- For the Salmon:
- 28 ounces salmon, skinless and boneless
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried dill
- For the Filling:
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups frozen spinach, thawed and drained
- 2 teaspoons salt
- 1 bunch fresh dill, finely chopped
- 1 cup cream cheese, softened
- Zest of 1 lemon
- 1 teaspoon lemon juice
- For the Puff Pastry:
- 13 ounces puff pastry, thawed if frozen
- 1 egg yolk, whisked
Instructions
- Prepare Ingredients:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Season the salmon with salt, pepper, and dried dill. Set aside.
- Make the Filling:
- In a skillet over medium heat, sauté the onion and garlic until softened.
- Add the spinach, season with salt, and cook until warmed through. Remove from heat.
- Stir in fresh dill, cream cheese, lemon zest, and lemon juice.
- Assemble the Wellington:
- Roll out the puff pastry on a lightly floured surface to 1/4-inch thickness. Cut into a rectangle large enough to wrap the salmon.
- Spread half the spinach mixture in the center of the pastry, leaving a 1-inch border.
- Place the salmon on top of the spinach mixture and cover with the remaining spinach mixture.
- Fold the pastry over the salmon, sealing the edges with a fork, and brush with egg yolk.
- Bake:
- Place the wrapped salmon on the prepared baking sheet and bake for 25-30 minutes, or until the pastry is golden and flaky.
- Let the Salmon Wellington rest for a few minutes before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes