Description
Irresistibly Creamy Salmon Wellington for Your Next Feast. Discover the delight of Salmon Wellington, a creamy seafood masterpiece enveloped in flaky pastry that’s perfect for any dinner occasion.
Ingredients
Scale
- 1 lb Salmon Fillet (or use steelhead trout)
- 8 oz Cream Cheese (or dairy-free spread)
- 4 cups Fresh Spinach (drained well)
- 1 Shallots (finely chopped)
- 2 tbsp Fresh Dill (or substitute with parsley or tarragon)
- 1 tbsp Dijon Mustard (or omit for milder flavor)
- 1 Puff Pastry (well chilled)
Instructions
- Sauté chopped shallots in olive oil until translucent (3–4 mins). Add fresh spinach and cook until wilted (2–3 mins). Let cool before mixing in cream cheese, Dijon mustard, and dill.
- Preheat oven to 400°F (200°C). Roll out puff pastry into a 12×16 inch rectangle.
- Spread spinach filling over salmon fillet, wrap puff pastry around it and seal edges. Cut slits on top for steam.
- Brush with egg wash for a golden crust.
- Bake for 25–30 mins until pastry is golden brown.
- Let rest for 5–10 minutes before slicing.
- Slice and serve with fresh lemon juice.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg