This Salmon Wellington combines flaky puff pastry, tender salmon, and a creamy spinach filling for a show-stopping dish. Perfect for dinner parties or a special family meal, this elegant recipe is surprisingly simple to prepare.
Preparation Time
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
Ingredients
- 2 tbsp butter
- 2 cloves garlic, chopped
- ½ medium onion, chopped
- 5 oz (140g) spinach
- 1 tsp salt (for spinach)
- 1 tsp pepper (for spinach)
- ⅓ cup breadcrumbs
- 4 oz (115g) cream cheese
- ¼ cup (25g) Parmesan, shredded
- 2 tbsp dill, chopped
- 1 sheet puff pastry, softened to room temperature
- 1 salmon fillet (approx. 6-8 oz / 170-225g)
- 1 tsp salt (for salmon)
- 1 tsp pepper (for salmon)
- 1 egg, beaten
Directions
- Preheat oven to 425°F (220°C).
- In a pan over medium heat, melt the butter. Add garlic and onions, cooking until translucent.
- Add spinach, salt, and pepper, cooking until wilted.
- Stir in breadcrumbs, cream cheese, Parmesan, and dill until evenly combined. Remove from heat and let cool.
- On a floured surface, smooth out the puff pastry sheet. Place the salmon in the middle and season both sides with salt and pepper.
- Spread the spinach mixture evenly over the salmon.
- Fold the long edges of the puff pastry over the salmon and spinach. Trim excess pastry, fold the shorter ends on top, and seal. Flip the wrapped salmon onto a parchment-lined baking sheet, seam-side down.
- Brush the top and sides with beaten egg. Score shallow diagonal lines on top with a knife to create a crosshatch pattern. Brush again with egg wash.
- Bake for 20-25 minutes, or until the pastry is golden brown and crispy.
- Slice and serve hot.
Serving Suggestions
- Pair with a fresh green salad for a lighter meal.
- Serve alongside roasted vegetables like asparagus or carrots.
- Add mashed potatoes or rice as a hearty side.
- Drizzle with lemon butter sauce for extra flavor.
- Garnish with fresh dill or parsley for a vibrant finish.
Cooking Tips
- Ensure the puff pastry is fully thawed but still cold for easier handling.
- Pat the salmon dry before seasoning to avoid excess moisture.
- Let the spinach mixture cool before spreading on the salmon to prevent soggy pastry.
- Use a sharp knife for clean scoring on the pastry.
- Check for doneness by inserting a thermometer; the salmon should reach 145°F (63°C).
Nutritional Benefits
- Rich in omega-3 fatty acids from salmon.
- Spinach provides vitamins A and C, and iron.
- A balanced dish with protein, fiber, and healthy fats.
Dietary Information
- Contains gluten, dairy, and eggs.
- Not suitable for those with these allergies.
Nutritional Facts (Per Serving)
- Calories: 400
- Protein: 22g
- Carbohydrates: 22g
- Fat: 24g
- Fiber: 2g
Storage
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven at 350°F (175°C) to maintain crispiness.
- Not recommended for freezing as the pastry may lose its texture.
Why You’ll Love This Recipe
- Elegant and impressive, yet simple to make.
- Combines flaky pastry, tender salmon, and creamy spinach for a perfect bite.
- Great for entertaining or a special family dinner.
- Versatile and pairs well with various sides.
Conclusion
This Salmon Wellington is a perfect blend of flavors and textures that will elevate any meal. Its flaky puff pastry, creamy spinach filling, and perfectly cooked salmon make it a dish that’s as delicious as it is beautiful. Try this recipe for your next special occasion and impress your guests with minimal effort!
Frequently Asked Questions
- Can I use frozen salmon?
- Yes, thaw and pat it dry before using.
- Can I make this ahead of time?
- Yes, assemble it and refrigerate for up to 8 hours before baking.
- What can I substitute for dill?
- Use parsley, chives, or tarragon for a similar flavor.
- Can I use phyllo dough instead of puff pastry?
- Yes, layer several sheets of phyllo dough with butter for a lighter version.
- What other cheese can I use?
- Feta or Gruyère would work well as substitutes.
- How do I prevent soggy pastry?
- Ensure the spinach mixture is cool and not too wet before spreading.
- Can I use another type of fish?
- Yes, trout or cod are good alternatives.
- What wine pairs well with this dish?
- A crisp white wine like Sauvignon Blanc or Chardonnay complements the flavors beautifully.
- Can I skip the breadcrumbs?
- Yes, but they help bind the spinach mixture and absorb moisture.
- How do I know the salmon is cooked through?
- Use a thermometer; the internal temperature should be 145°F (63°C).