Salmon Wellington
Salmon Wellington is a stunning dish that’s as delicious as it is impressive. This recipe features tender salmon fillets topped with a creamy spinach filling, all wrapped in golden, flaky puff pastry. It’s the perfect choice for special occasions, dinner parties, or when you want to treat yourself to something fancy.
Ingredients :
- 4 salmon fillets skinless, about 6 oz each
- 1 sheet puff pastry thawed
- 2 cups fresh spinach sautéed and drained
- 4 oz cream cheese softened
- 2 tablespoon Dijon mustard
- 1 egg beaten, for egg wash
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Directions :
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry slightly to smooth and flatten it. Cut it into 4 equal rectangles.
- In a bowl, mix sautéed spinach, cream cheese, garlic powder, salt, and pepper until combined.
- Spread a thin layer of Dijon mustard on each salmon fillet. Place a spoonful of the spinach mixture on top of each fillet.
- Lay each salmon fillet on a puff pastry rectangle. Fold the pastry over the salmon, sealing the edges tightly.
- Place the wrapped salmon on the prepared baking sheet, seam side down. Brush with egg wash.
- Bake for 25-30 minutes, or until the pastry is golden brown and puffed.
- Let rest for 5 minutes before slicing and serving.
