Salmon Wellington

- 2 salmon fillets (about 6 oz each, skinless) - 1 sheet of puff pastry (thawed if frozen) - 1 cup spinach, chopped - 1 small onion, finely chopped - 2 cloves garlic, minced

Impress your family and guests with a delicious Savory Salmon Wellington that's easy to make and bursting with flavor! This recipe features flaky puff pastry wrapped around succulent salmon and creamy spinach filling. Discover simple steps and expert tips to elevate your cooking. Perfect for any occasion, this dish is a guaranteed showstopper. Click through now to explore the full recipe and become a kitchen star!

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Ingredients

2 salmon fillets (about 6 oz each, skinless)

1 sheet of puff pastry (thawed if frozen)

1 cup spinach, chopped

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon fresh dill, chopped (or ½ teaspoon dried)

4 oz cream cheese, softened

Salt and pepper, to taste

1 egg, beaten (for egg wash)

Sesame seeds (optional, for garnish)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.

Sauté the Filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent (about 3-4 minutes).

Add Spinach: Stir in the chopped spinach and fresh dill, cooking until the spinach wilts, approximately 2 minutes. Season with salt and pepper to taste. Remove from heat and let it cool slightly.

Mix Cream Cheese: In a bowl, combine the softened cream cheese with the cooled spinach mixture until well incorporated. This will be your filling.

Prepare the Puff Pastry: On a lightly floured surface, roll out the puff pastry sheet into a rectangle. Make sure it is large enough to enclose both salmon fillets with some overlap.

Assemble the Wellington:

- Place the spinach-cream cheese mixture down the center of the pastry, forming a rectangle that is slightly shorter than the length of the salmon fillets.

- Place the salmon fillets on top of the spinach mixture, skin side down. Season the salmon with salt and pepper.

Wrap the Salmon: Carefully fold the pastry over the salmon, sealing the edges by pinching them together. Trim any excess pastry and ensure there are no gaps.

Egg Wash: Brush the top of the pastry with beaten egg to give it a golden finish. If desired, sprinkle sesame seeds on top for an added crunch.

Bake the Wellington: Place the wrapped salmon on the prepared baking sheet and bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.

Serve: Once out of the oven, let the Salmon Wellington rest for a few minutes. Slice it into thick pieces and serve warm.

Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 2

- Presentation Tips: Serve slices of the Salmon Wellington on a platter, garnished with fresh dill sprigs and a wedge of lemon for a pop of color. A side of your favorite seasonal vegetables or a light salad complements the dish beautifully.