Elegant Salmon Spinach Wellington: A Flavorful Dinner Delight
Discover the luxurious Salmon Spinach Wellington, a delightful balance of flaky pastry and creamy filling that’s perfect for any occasion.
Equipment
- skillet
- baking sheet
- Parchment paper
- Rolling Pin
Ingredients
Pastry
- 1 sheet Puff Pastry Chilled, not frozen
- 1 large Beaten Egg For egg wash
Filling
- 1 lb Salmon Fillet Center-cut preferred
- 4 cups Fresh Spinach Thawed frozen spinach can be used
- 1 medium Red Onion Shallots optional
- 2 cloves Garlic Cloves Minced
- 4 oz Cream Cheese Greek yogurt can be an alternative
- 1 tbsp Fresh Dill Substitute with parsley if needed
- 1 tbsp Lemon Zest
- 1 tbsp Lemon Juice Adjust to taste
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 tbsp Cooking Oil Neutral oil preferred
Garnish (Optional)
- 2 tbsp Black Sesame Seeds For garnish
Instructions
Preparation
- Pat the salmon fillet dry with paper towels and season it generously with salt and pepper.
- In a skillet, heat a splash of cooking oil over medium heat and sauté the red onion until softened, about 3-4 minutes.
- Add in minced garlic and cook until fragrant, then mix in the fresh spinach until wilted, roughly 2-3 minutes.
- Stir the cream cheese, fresh dill, lemon zest, and a drizzle of lemon juice into the sautéed spinach mixture. Let it cool slightly.
- Roll out the puff pastry on a lightly floured surface.
- Place the salmon fillet in the center, generously top it with the creamy spinach filling, then fold the pastry over and seal the edges.
- Transfer the wrapped Wellington to a parchment-lined baking sheet. Brush the pastry with beaten egg and score a few slits in the top.
- Bake in a preheated oven at 350°F (180°C) for about 30-35 minutes, or until golden and flaky.
- Allow it to rest for 5-10 minutes before slicing. Garnish with fresh dill or lemon wedges if desired.
Notes
Serve with fresh lemon juice for a bright burst of flavor. This dish can be prepared a day in advance or frozen for up to a month.