Description
This Easy Salmon Wellingtons recipe features tender salmon fillets wrapped in flaky puff pastry, complemented by a flavorful spinach and cream cheese filling. Perfect for an impressive yet simple dinner, these baked salmon wellingtons are golden, puffed, and deliciously satisfying.
Ingredients
Scale
Salmon and Filling
- 2 (6-ounce) skinless salmon fillets
- 2 tablespoons olive oil
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 4 ounces cream cheese, softened
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon zest
- Salt and black pepper to taste
Pastry and Finishing
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
- 1 tablespoon water
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 400°F and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Sauté Garlic and Spinach: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add fresh spinach and cook until wilted, about 2–3 minutes. Remove from heat and allow to cool slightly.
- Make Spinach-Cream Cheese Mixture: In a small bowl, combine softened cream cheese, Dijon mustard, lemon zest, and a pinch of salt and pepper. Stir in the cooled spinach mixture until well blended.
- Prepare Puff Pastry: Roll out the thawed puff pastry sheet and cut it in half to form two equal rectangles.
- Assemble Wellingtons: Spread half of the spinach-cream cheese mixture in the center of each pastry rectangle. Place one salmon fillet on top of the filling in each rectangle. Season the salmon with salt and pepper. Fold the pastry over the salmon, sealing the edges securely to encase the fillet completely.
- Prepare for Baking: Flip each Wellington so the seam is on the bottom and place them on the lined baking sheet. Lightly score the tops of the pastry with a knife for decoration and to allow steam to escape.
- Apply Egg Wash: Beat the egg with water and brush the mixture over the tops of the puff pastry to achieve a golden, glossy finish.
- Bake: Bake in the preheated oven for 20–25 minutes, or until the pastry is golden brown and puffed.
- Rest and Serve: Remove from oven and let the Salmon Wellingtons rest for 5 minutes before serving, allowing the filling to set slightly and the salmon to remain moist.
Notes
- You can prepare the Wellingtons ahead of time and refrigerate until ready to bake, making meal prep easier.
- Serve with a simple side salad or roasted vegetables to complete the meal.
- Ensure the puff pastry is thawed properly to allow easy handling and even baking.
- For added flavor, try adding fresh herbs like dill or parsley to the filling mixture.
