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Flakey salmonwith puff pastry crust garnished with dill served with asparagus and a lemon wedge

Salmon Wellington

  • Author: Jennifer
  • Total Time: 45 minutes
  • Yield: 4 1x

Description

Salmon Wellington – sound fancy? Salmon fillets with spinach, cream cheese and herbs wrapped in a crispy puff pastry. It is impressive looking, delicious tasting, and surprisingly easy to pull together.

Ingredients

Scale
  • 2 skinless salmon fillets (7–8 ounces)
  • 1/4 teaspoon salt and 1/8 teaspoon pepper
  • 1 1 pound package puff pastry
  • 1 egg
  • 1 tablespoon water
  • 1 tablespoon unsalted butter
  • 1 small shallot, chopped
  • 1/8 cup white wine
  • 1/4 cup cream cheese
  • 2 tablespoons dill, chopped, plus sprigs for garnish (optional)
  • 1 tablespoon breadcrumbs
  • 2.5 ounces fresh baby spinach
  • 1/8 cup Parmesan cheese, shredded

Instructions

  1. Season the salmon with salt and pepper.
  2. Place the puff pastry sheets on a floured surface and roll out. The size will vary based on the size of your salmon fillets. You want enough to fully enclose the salmon and spinach mixture.
  3. In a small bowl, beat the egg with 1 tablespoon water.
  4. In a large non-stick skillet, melt the butter over medium-high heat. Add the shallots and garlic and saute for 3 minutes until the onion is translucent.  Add the white wine. Turn the heat up to high and simmer for 4 minutes. Mix in the cream cheese stirring until combined and melting.
  5. Add the breadcrumbs, spinach, Parmesan cheese and chopped dill. Mix to combine and saute until the spinach is soft.
  6. Place the salmon in the middle of the pastry. Top the salmon with the spinach mixture. Brush the edges of the pastry with egg wash. Then fold the pastry over the salmon, long sides first, then ends. Cut any excess pastry. Brush with egg wash.
  7. Place the salmon packets seam side down on a parchment lined baking sheet. Using a knife, make crosshatch slits across the whole top. Brush with more egg wash.
  8. Bake at 400 degrees for 25 minutes.

Notes

The size of your philo will depend on the size of your salmon and whether you are using one big piece or multiple pieces. You want the philo large enough to enclose the salmon with spinach mixture.

  • Prep Time: 20
  • Cook Time: 25
  • Category: Seafood
  • Cuisine: French

Keywords: Salmon Wellington, Salmon, Seafood, Fish, En Croute, Puff Pastry

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Find it online: https://debellalicious.com/salmon-wellington/