Description
A delicious and impressive Salmon Wellington recipe featuring a flaky puff pastry crust filled with seasoned salmon, a creamy herb sauce, and a spinach-feta mixture. This easy Salmon Wellington is perfect for special occasions or a weeknight treat.
Ingredients
Scale
- 1 (12-ounce) skinless salmon fillet
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/3 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh basil
- 1 teaspoon chopped fresh dill
- 1 teaspoon lemon zest
- 1 teaspoon chopped fresh thyme
- 1/4 cup crumbled feta cheese
- 1 cup frozen chopped spinach, thawed and drained
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
- 1 tablespoon water
- Lemon wedges, for serving
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the salmon fillet dry with paper towels. Season with salt and pepper on both sides. Refrigerate while preparing the other components.
- In a small bowl, combine mayonnaise, Dijon mustard, oregano, basil, dill, lemon zest, and thyme. Mix thoroughly and set aside at room temperature.
- Squeeze all excess moisture from the thawed spinach using a clean kitchen towel. In a medium bowl, combine the drained spinach with crumbled feta cheese. Mix well and set aside.
- On a lightly floured surface, roll out the thawed puff pastry sheet to approximately 14×12 inches, with the long side facing you.
- Place half of the spinach mixture down the center of the pastry. Lay the salmon on top, spread the herb-mayo mixture on the salmon, and top with the remaining spinach mixture.
- Beat the egg and water together and brush the edges of the pastry. Fold the long sides over the salmon and seal, then fold and seal the short ends.
- Transfer the Wellington to a parchment-lined baking sheet, seam-side down. Brush with egg wash and score shallow lines on top.
- Bake for 20-25 minutes, until the pastry is golden brown. Rest for 5 minutes before serving with lemon wedges.
Notes
- Ensure the spinach is well-drained to prevent a soggy pastry.
- For a crispier crust, you can brush the pastry with an egg wash.
- Resting the Salmon Wellington before slicing allows the juices to redistribute.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg