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salmon wellington

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Salmon Wellington

This salmon Wellington, or salmon in puff pastry, has a delicious spinach, feta, and Dijon mustard filling. The salmon stays lovely and moist and the pastry bakes up golden and crisp. It makes an elegant main dish that's perfect for impressing family and friends!

Ingredients:

  • 1 (12-ounce) skinless salmon fillet
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup mayonnaise
  • 2 tablespoons dijon mustard
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon lemon zest
  • 1 teaspoon chopped fresh thyme
  • 1/4 cup crumbled feta cheese
  • 1 cup frozen chopped spinach, thawed and drained
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten
  • 1 tablespoon water
  • lemon wedges to serve

Direction

  1. Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; set aside.
  2. Pat salmon fillet dry with paper towels. Sprinkle salt and pepper on both sides of salmon fillet.
  3. Mix mayonnaise, mustard, oregano, basil, dill, lemon zest, and thyme in a small bowl. Set aside ½ of the mixture for serving.
  4. Spread remaining mixture on the top of salmon fillet.
  5. Unfold puff pastry on a lightly floured surface. Use your fingers to even out the folds in the pastry.
  6. Spread spinach in center of pastry in a rectangle the size of the fillet, and sprinkle with feta cheese.
  7. Place salmon, mayonnaise-side down, on top of feta cheese.
  8. Beat egg and water together in small bowl. Brush the edges of pastry with egg wash to ensure the puff pastry is “glued” together.
  9. Lift edges of pastry and slightly stretch to enclose the salmon.
  10. Pinch edges to seal. Place the bundle, seam-side down, on prepared baking sheet. Brush egg wash on tops and sides of pastry.
  11. Cut several small slits in top of pastry to allow steam to escape.
  12. Bake in preheated oven until pastry is golden brown, about 40 minutes. An instant-read thermometer inserted into the center of the salmon should be at least 145 degrees F (62 degrees C). Let stand for a few minutes before serving.
  13. Serve with reserved herb Dijon mixture and lemon wedges.

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