Salmon Wellington
Flaky, buttery puff pastry wrapped around a tender salmon fillet with a creamy spinach filling, making for an elegant yet easy dish suitable for various occasions.
Ingredients
For the filling
- 4 cups fresh spinach, chopped Substitute baby kale or Swiss chard if preferred
- 4 ounces cream cheese, softened Can use dairy-free alternative for lactose-free version
- 2 cloves garlic, minced
- 1 small shallot, finely diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt Adjust if the salmon is brined or pre-seasoned
- 1/4 teaspoon black pepper
For the Salmon Wellington
- 1.5 pounds salmon fillet, skinless and center-cut Use a trimmed long fillet if center-cut is pricey
- 1 sheet puff pastry, thawed Ensure it's rolled out to remove seams
- 1 egg beaten For egg wash
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, warm olive oil. Sauté minced garlic and finely diced shallot for about 2 minutes until fragrant.
- Add chopped spinach and cook until wilted.
- Remove from heat and stir in softened cream cheese, salt, and black pepper until smooth. Allow to cool slightly.
- On a floured surface, roll out puff pastry to form a rectangle large enough to enclose the salmon.
- Place the cooled filling in the center of the pastry, set the salmon fillet on top, and fold the pastry over to seal.
- Brush with the beaten egg and score the top for decoration. Optionally chill in the refrigerator for 15 minutes.
Baking
- Bake for 25–30 minutes or until the pastry is golden brown and puffed.
- Let rest for 5 minutes before slicing.
Notes
Serve warm with a green salad or vegetables. Leftovers reheat well.