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Salmon Wellington

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Salmon Wellington is an elegant and flavorful dish featuring tender salmon fillets wrapped in flaky puff pastry with creamy cheese, spinach, and sautéed onions. Perfect for special occasions or a sophisticated weeknight dinner.

Ingredients

1 pound (453 g) salmon, bones and skin removed

3 ounces (85 g) frozen spinach, thawed and drained well

3 ounces (85 g) soft cheese, such as Boursin

1 onion, chopped

1 egg

1 pound (453 g) puff pastry

1 tablespoon olive oil

¼ teaspoon salt

¼ teaspoon pepper

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a skillet, heat olive oil over medium heat. Add chopped onion and sauté for 3–4 minutes until softened. Remove from heat and let cool slightly.
  3. In a bowl, combine thawed spinach, soft cheese, and sautéed onions. Season with salt and pepper.
  4. Roll out puff pastry on a lightly floured surface into a rectangle large enough to encase the salmon.
  5. Place salmon in the center of the pastry. Spread the spinach and cheese mixture evenly on top of the salmon.
  6. Fold the puff pastry over the salmon, sealing the edges by pinching or brushing with a little water. Place seam-side down on a parchment-lined baking sheet.
  7. Beat the egg and brush it over the top of the pastry to create a golden finish.
  8. Bake in the preheated oven for 25–30 minutes until the pastry is golden brown and crisp.
  9. Let rest for 5 minutes before slicing. Serve warm.

Notes

Add a thin layer of Dijon mustard or lemon zest for extra flavor.

Include fresh herbs such as dill, chives, or tarragon in the cheese mixture.

Substitute puff pastry with phyllo sheets for a lighter, crispier version.

Serve with a simple lemon butter or hollandaise sauce for an elegant touch.

Wrap individual salmon fillets for single-serving portions.

Nutrition

Find it online: https://familydinnercooking.com/salmon-wellington/