Description

Salmon Wellington is a delightful dish featuring a juicy salmon fillet enveloped in flaky pastry, filled with creamy spinach and cheese. Ideal for a quick yet impressive dinner, it’s a meal that combines irresistible flavors and simple preparation.

Ingredients

Scale

1 lb (450g) salmon fillet, skin removed
salt and black pepper, to taste
1 tbsp olive oil
2 cups fresh spinach leaves
1 small onion, finely chopped
2 cloves garlic, minced
½ cup cream cheese or ricotta cheese
1 tbsp fresh dill, chopped (plus extra for garnish)
optional: lemon zest, for flavor
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)

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Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Season the salmon fillet with salt and pepper on all sides.
Heat olive oil in a pan over medium heat. Cook the chopped onion and minced garlic until soft. Add the spinach and cook until wilted. Remove from heat and cool slightly.
Combine the cooked spinach mixture with cream cheese (or ricotta), dill, and optional lemon zest. Season with salt and pepper, mixing well.
Roll out the puff pastry on a floured surface. Place the salmon in the center, then spread the spinach and cheese mixture over it. Fold the pastry over the salmon, sealing the edges tightly.
Place the seam-side down salmon on the prepared baking sheet. Brush with beaten egg and score the top with a knife for decoration. Bake for 20-25 minutes until golden brown and crispy, ensuring the salmon is cooked but still juicy.
Allow the Salmon Wellington to rest for a few minutes after baking. Slice carefully, garnish with extra dill, and serve with salad or vegetables.

Notes

Ensure the puff pastry is fully thawed before using to allow for easy handling.
For added flavor, warm the cream cheese or ricotta slightly before mixing with spinach.

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 1g
Sodium: 450mg
Fat: 26g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 18g
Cholesterol: 75mg