Preparing a Stunning Salmon Wellington with Puff Pastry
If you have a special event coming up or just want a great easy diner to make, consider making Salmon Wellington with a great bottle of wine. This exquisite dish features a delicate piece of salmon enveloped in flaky puff pastry, filled with a savory blend of spinach, cream cheese, and herbs.
This recipe yields 2 servings and requires the following ingredients:
- 2 tablespoons of butter
- 2 cloves of chopped garlic
- 1/2 medium-sized chopped onion
- 5 oz of fresh spinach
- 1 teaspoon of salt for spinach
- 1 teaspoon of pepper for spinach
- 1/3 cup of breadcrumbs
- 4 oz of cream cheese
- 1/4 cup of shredded parmesan cheese
- 2 tablespoons of chopped fresh dill
- 1 sheet of puff pastry, softened to room temperature
- 1 salmon fillet
- 1 teaspoon of salt for salmon
- 1 teaspoon of pepper for salmon
- 1 beaten egg
(A little egg wash on top of the phyllo puff pastry.)
Baked Salmon Puff Pastry Recipe
Preparation:
- Preheat your oven to 425°F (220°C).
- Heat a pan over medium heat. Melt butter and add garlic and onions, cooking until they become translucent.
- Add spinach, salt, and pepper, cooking until the spinach has wilted.
- Combine breadcrumbs, cream cheese, parmesan, and dill with the spinach mixture. Stir until the mixture is evenly combined. Remove from heat and set aside.
- Smooth out a sheet of puff pastry on a cutting board. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
- Add a layer of the spinach mixture on top of the salmon. Smooth it out to prevent it from spilling over the pastry edges.
- Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends.
- Trim any excess pastry from the ends and fold them on top. Flip the puff pastry-wrapped salmon over and transfer it onto a baking sheet lined with parchment paper.
- Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
- Brush the top again with the egg wash.
- Bake for 20-25 minutes or until the pastry turns golden brown.
Enjoy! I absolutely loved this dish. It took minimal effort and 20 minutes to bake!