Description
A luxurious Salmon Wellington featuring flaky puff pastry filled with creamy spinach and a tender salmon fillet, perfect for special occasions or weeknight dinners.
Ingredients
- 4 cups fresh spinach, chopped
- 4 ounces cream cheese, softened
- 2 cloves garlic, minced
- 1 small shallot, finely diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1.5 pounds skinless center-cut salmon fillet
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sauté the minced garlic and finely diced shallot in olive oil for about 2 minutes. Add chopped spinach and cook until wilted.
- Remove from heat and stir in cream cheese, salt, and pepper until combined. Let cool.
- Roll out the puff pastry. Place the cooled spinach mixture in the center, lay the salmon on top, and fold the pastry over, sealing the edges.
- Brush with beaten egg, chill for 15 minutes, then bake for 25–30 minutes until golden brown. Let rest for 5 minutes before slicing.
Notes
Ensure the filling is cool before assembling to prevent soggy pastry. You can make this ahead by assembling and chilling before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean