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Salmon Wellington

Salmon Wellington

This Salmon Wellington recipe features a buttery puff pastry crust filled with wild salmon and creamy spinach, perfect for special occasions.
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Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Course Dinner
Cuisine American
Servings 8 slices
Calories 532 kcal

Equipment

  • skillet
  • baking sheet
  • parchment paper

Ingredients
  

Pastry and Salmon

  • 1-2 sheets puff pastry thawed overnight in the fridge
  • 1 lb salmon fillet skin off, pin bones removed
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 teaspoons Dijon mustard

Spinach Filling

  • 1 tablespoon olive oil
  • 1 shallot finely diced
  • 2 garlic roughly chopped
  • 8 ounces fresh baby spinach chopped
  • ¼ cup fresh dill chopped
  • ⅔ cup cream cheese cut or spooned into pieces
  • ¼ teaspoon salt more as needed
  • ¼ teaspoon pepper
  • 1 tablespoon lemon zest
  • 1 egg yolk

Egg Wash

  • 1 egg
  • 1 tablespoon milk or half and half

Instructions
 

Preparation

  • Thaw puff pastry overnight in the fridge. Then place on the counter 10 minutes before rolling.
  • In a large skillet, heat olive oil over medium heat. Add shallot and garlic and sauté until fragrant, about 3-4 minutes. Lower heat, add chopped spinach, and cook until wilted. Drain any excess liquid. Stir in dill and cream cheese until fully incorporated. Season with salt, pepper, and lemon zest, then let sit for 5-10 minutes before mixing in the egg yolk.
  • In a small bowl, whisk one egg with a splash of milk and set aside as egg wash.
  • On a floured parchment paper, unfold the puff pastry. Flour the top and roll it out slightly to fit the salmon, ensuring 1-inch borders.
  • Season the salmon with salt and pepper, place it on one side of the pastry, and brush with Dijon mustard.
  • Spoon the spinach filling over the salmon and smooth it out. Brush the exposed pastry edges with egg wash, fold over to seal, and crimp the edges.
  • Refrigerate for 30 minutes before baking.
  • Preheat the oven to 400F (375F convection) with a sheet pan inside.
  • Slide the prepared salmon onto the hot sheet pan and bake until golden, about 30-35 minutes. Turn halfway through if needed.
  • Let stand for 5-10 minutes, slice, and serve.

Notes

The entire dish can be prepared a day ahead and baked right before serving, ensuring a hot, crispy crust.

Nutrition

Serving: 1sliceCalories: 532kcalCarbohydrates: 38.4gProtein: 26.4gFat: 31.7gSaturated Fat: 8.8gCholesterol: 95.5mgSodium: 524.9mgFiber: 2.9gSugar: 2.2g
Keyword baked dish, Chickens, Comfort Food, puff pastry, Salmon Wellington, seafood
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