Savory Salmon Wellington with Spinach
Experience the rich flavors of flaky salmon encased in golden puff pastry. Paired with a creamy spinach and dill filling, this Salmon Wellington is a show-stopping centerpiece for your dinner table. Perfect for gatherings or a cozy family meal, it combines the freshness of herbs with the richness of salmon, creating a dish that is as beautiful as it is delicious.
ingredients
- 1 lb fresh salmon fillet, skinless
- 1 sheet of puff pastry, thawed
- 1 cup fresh spinach, chopped
- ½ cup cream cheese, softened
- 1 tablespoon fresh dill, chopped
- 1 clove garlic, minced
- 1 egg, beaten (for egg wash)
- Salt and pepper, to taste
- Lemon wedges, for serving
steps
- 1.
Preheat your oven to 400°F (200°C).
- 2.
In a skillet, sauté minced garlic in a little olive oil for 1-2 minutes until fragrant.
- 3.
Add chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat.
- 4.
In a bowl, combine the sautéed spinach, cream cheese, fresh dill, salt, and pepper. Mix well.
- 5.
Roll out the puff pastry on a lightly floured surface. Aim for a rectangle large enough to wrap the salmon.
- 6.
Spread the spinach mixture evenly over the puff pastry, leaving a border around the edges.
- 7.
Place the salmon fillet on top of the spinach mixture, season with salt and pepper.
- 8.
Fold the pastry over the salmon, sealing the edges with your fingers. Trim excess pastry if needed.
- 9.
Brush the top and edges with the beaten egg for a golden finish.
- 10.
Place the Wellington on a baking sheet and bake for 25-30 minutes, or until golden brown.
- 11.
Remove from the oven, let cool for a few minutes, then slice and serve with lemon wedges.
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