Description

Baked Salmon Wellingtons are a delightful fusion of flaky pastry and tender salmon, enhanced with fresh herbs and vibrant spinach. This elegant dish is perfect for any occasion, from cozy family dinners to festive gatherings. The golden crust gives way to a flavorful filling that promises satisfaction with every bite. Experience the joy of creating these stunning parcels that will impress your guests and elevate your culinary repertoire.

Ingredients

Scale

2 fresh skinless salmon fillets (about 6 oz each)
1 sheet ready-made puff pastry (thawed)
2 cups fresh spinach (washed and dried)
2 tbsp Dijon mustard
2 tbsp fresh dill or parsley (chopped)
1 egg (beaten, for egg wash)
Salt and pepper to taste
1 tsp olive oil (for sautéing)

Instructions

Preheat your oven to 400°F (200°C).
In a skillet, heat olive oil over medium heat and sauté spinach until wilted (about 3 minutes). Remove from heat.
Pat salmon fillets dry, season with salt, pepper, and spread a layer of Dijon mustard on top.
Roll out the puff pastry on a floured surface; cut into squares large enough to wrap the salmon.
Place sautéed spinach on each pastry square, top with salmon fillet, seal edges by pinching firmly, and brush with beaten egg.
Bake on parchment-lined baking sheet for 20-25 minutes until golden brown. Serve warm with lemon wedges.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 Wellington (170g)
Calories: 380
Sugar: 1g
Sodium: 650mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 18g
Cholesterol: 70mg

Keywords: For added flavor, sear the salmon briefly before assembling the Wellingtons. Feel free to swap salmon for other fish or add extra vegetables like mushrooms. Maintain crispiness by allowing filling moisture to evaporate before sealing.