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Salmon Wellington

Seasoned salmon with cheesy sauteed spinach wrapped in puff pastry and baked to crunchy golden goodness.
Course Main Course
Cuisine French
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Calories 395kcal
Author Dina

Ingredients

  • 4 7 oz salmon fillets
  • salt and pepper to taste
  • 2 tbsp butter
  • 2 garlic cloves minced
  • 1 shallot chopped
  • 1/4 cup white wine
  • 3 oz cream cheese
  • 5 oz fresh baby spinach
  • 2 tbsp plain bread crumbs
  • 1/4 cup shredded parmesan cheese
  • 1 1 lb. package puff pastry
  • 1 egg for egg wash
US Customary - Metric

Instructions

  • In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.
  • Bring the heat to high and add the white wine. Let the liquid cook out for about 5 minute, then add the cream cheese and sauté for 1 minute.
    Steps to make Salmon Wellington: saute butter, shallots, and garlic, then add white wine, and then cream cheese.
  • Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the the spinach softens.
    Steps to make Salmon Wellington: add the spinach, breadcrumbs, and parmesan cheese.
  • Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. I made each piece about 10X 14 inches.
  • Season the salmon with salt and pepper to taste. Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.
  • Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).
  • Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.
    Steps to make Salmon Wellington: place the salmon fillets on the cut and rolled out puff pastry sheets, adding the spinach mixture on top and then brushing with egg wash before folding.
  • Line a baking sheet with parchment paper and place the salmon wellington seam side down.
  • Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.
  • Bake at 390 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.
    Steps to make Salmon Wellington: fold the wellingtons and then cut a crosshatch pattern into them before adding egg wash and baking.

Video

Nutrition

Serving: 1g | Calories: 395kcal | Carbohydrates: 18g | Protein: 23g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 89mg | Sodium: 264mg | Potassium: 577mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1981IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 2mg