Salmon Wellington Recipe
Prep Time:
7 minutes
Cook Time:
25 minutes
Servings:
6 Servings
Ingredients
  • ¾ ounce fresh dill
  • 1 tablespoon butter
  • 9 ounces fresh spinach
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 ½ cups cream cheese
  • 23 ounces puff pastry (2 sheets)
  • 1 (20-ounce) salmon fillet
  • 1 egg, whisked
Directions
  1. Preheat the oven to 400 F and prepare a baking sheet with parchment paper.
  2. Remove the dill from the stem and chop it up.
  3. Next, place the butter into a saucepan and turn the heat up to medium-high.
  4. Add the dill, spinach, salt, and pepper and mix together.
  5. Once the spinach has wilted, add the cream cheese to the saucepan until it melts. Remove the saucepan from heat.
  6. On a floured surface, roll out the two sheets of puff pastry to the size of the salmon.
  7. Transfer one sheet to a baking tray.
  8. Spoon in the spinach, dill, and cream cheese mixture onto the puff pastry, leaving about 1 inch from the edge.
  9. Place the salmon on top of the spinach mixture, then place the second rolled-out puff pastry sheet on top of the salmon, folding over the edges.
  10. Make a criss-cross pattern across the surface using a sharp knife.
  11. Brush the whisked egg over the top of the puff pastry.
  12. Bake the Salmon Wellington in the preheated oven for 22 minutes.
  13. Once golden, remove from the oven and serve.