Salmon Wellington

5 from 3 votes

When you really want to pull out something impressive for dinner, wrap this easy Salmon Wellington (Puff Pastry Salmon) ahead and bake it to perfection.

Author: Jaja Bakes

Course: Main

Cuisine: BritishFrench

Servings: 2 pastries

Prep Time25

Cook Time35

Total Time1

Ingredients

Spinach Cream Cheese Filling

2 tbsp unsalted butter
2 cloves garlic, minced
1/2 medium onion, finely diced
1 bunch (150 gr) spinach
4 oz (110 gr) cream cheese, softened
1/4 cup (20 gr) grated parmesan cheese
1/2 tsp salt
1/2 tsp ground black pepper

Salmon Wellington

2 sheets frozen puff pastry, thawed
2 fillets (250 gr) salmon, skinned
Salt and pepper, to taste
1 egg, lightly beaten

Instructions

Spinach Cream Cheese Filling

Preheat a frying pan over medium heat. Melt the butter. Add the garlic and onion and cook until the onion is translucent.
Add the spinach and cook until the spinach is wilted. Turn off the heat.
Transfer the cooked spinach to a bowl. Add cream cheese, parmesan cheese, salt, and black pepper. Mix until well combined. Set aside.

Salmon Wellington

Preheat oven to 425℉/220℃. Line a baking pan with parchment paper or silicone baking mat.
Season the salmon fillets with salt and pepper. Set aside.
Sprinkle a little bit of flour on the cutting board and rolling pin. Place a sheet of puff pastry on the cutting board. Cut a third of the puff pastry and set aside for the latticework on top.
Roll the two-third puff pastry thinly with a rolling pin. Place a salmon fillet in the middle. Place half of the spinach cream cheese on top of the salmon.
Brush the beaten egg on the sides of the pastry. Fold the edges of the puff pastry over the salmon and spinach. Fold the ends on top. Transfer to the baking sheet, seam-side down, making sure the spinach is below the salmon.
Repeat the steps and make another salmon puff pastry with the remaining salmon fillet.
Place the remaining one-third puff pastry on the cutting board. Using a lattice cutter, roll over the pastry, or alternatively use a sharp knife to cut 2.5cm/1-inch slits in staggered rows 1cm/0.5-inch apart. Gently pull the pastry so that the slits open up and a lattice shape is shown.
Brush the beaten egg on the top and sides of the salmon puff pastry. Carefully lay the lattice-cut layer of pastry on top. Seal the edges by pressing down, then brush the pastry all over with the beaten egg.
Bake for 20-25 minutes or until the pastry is golden brown. Let cool for a few minutes before slicing.

Nutrition

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