Salmon Wellington (Puff Pastry Salmon)
Get ready to WOW your family & guests with this Salmon Wellington - moist salmon and cheesy, sauteéd spinach all wrapped up in a flaky puff pastry! It all comes together in about 30 minutes too.
Servings: 6 servings
Calories: 434kcal
Equipment
- Baking Sheet
- Rolling Pin
- Silicone Spatula
- Pastry Brush
- Chef's Knife
Ingredients
Sauteéd Spinach Mixture
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
- 1 count shallot minced
- 3 tablespoons minced garlic
- 6 ounces frozen spinach or fresh!
- 4 ounces cream cheese
- ¼ cup shredded parmesan
- 1 teaspoon dill
- ½ teaspoon salt
- ½ teaspoon black pepper
Salmon & Puff Pastry Ingredients
- 2 count boneless, skinless salmon filets 6 ounces each
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon dijon mustard
- 1 box puff pastry dough (2 sheets)
- 1 count egg for an egg wash
Instructions
- Let the refrigerated puff pastry thaw on the counter until soft and pliable.
- Meanwhile, in a small skillet, melt the butter and pour in the lemon juice.
- Sauté the minced shallot and minced garlic on medium heat until fragrant.
- Add in your frozen or fresh chopped spinach. No need to thaw if frozen!
- Pour in the cream cheese, shredded parmesan, dill, salt, and black pepper. Cook until everything is fully combined, stirring well. Remove from heat and set aside.
- Season your skinless salmon fillets on all sides with the salt, pepper, and Dijon mustard.
- In a small bowl, whisk the egg with a bit of water to create an egg wash.
- Preheat the oven to 400°F. Add your baking pan to the oven to heat it as well.
If you want the spinach mixture on top:
- Assemble the spinach mixture on the top of the seasoned salmon fillets.
- Quickly flip one filet, spinach side down, onto one sheet of puff pastry.
- Fold the pastry over until it completely covers the salmon, using the egg wash as a "glue" to keep everything together.
- Flip the salmon wellington over, folds down, and score the top of the pastry with a knife. Repeat with the remaining salmon fillet and puff pastry sheet.
- Brush the top with egg wash and add to the hot baking sheet. Bake at 400°F for 20 minutes until golden brown. Enjoy!
If you want the spinach mixture on the bottom:
- Add one seasoned salmon fillet onto one sheet of puff pastry.
- Top the salmon with the spinach mixture.
- Fold the pastry over until it completely covers the salmon, using the egg wash as a "glue" to keep everything together.
- Flip the salmon wellington over, folds down, and score the top of the pastry with a knife. Repeat with the remaining salmon fillet and puff pastry sheet.
- Brush the top with egg wash and add to the hot baking sheet. Bake at 400°F for 20 minutes until golden brown. Enjoy!
Notes
Freezing Instructions:
Follow the recipe as directed, but do not add the egg wash or bake. Add to a baking sheet, and place in the freezer until fully solid. You can then wrap in plastic wrap, and store in a freezer-safe container for up to 3 months. I don't recommend freezing fully baked Salmon Wellington!
Reheating Instructions:
From frozen, remove the plastic wrap and let the frozen and unbaked Salmon Wellington sit on the counter for 15 minutes. Then, add the egg wash and bake as directed.
If you have refrigerated leftovers, I recommend reheating in the oven at 375°F until warmed through, about 10 minutes. You can also microwave until heated through, but the puff pastry may not be as crispy as you want it to be.
Make Ahead Instructions:
Follow the recipe as directed, but do not add the egg wash or bake. Store in the refrigerator for up to 1 day ahead. When you're ready to bake, add the egg wash to the scored Wellington and bake as directed.
Nutrition
Calories: 434kcal | Carbohydrates: 30g | Protein: 8g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 844mg | Potassium: 207mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3735IU | Vitamin C: 4mg | Calcium: 124mg | Iron: 3mg