Description
This Creamy Spinach Salmon Wellington is a gourmet dish, that is surprisingly, easy to prepare. Imagine tender salmon, wrapped in a golden puff pastry with a creamy spinach and cheese surprise inside.
Ingredients
Scale
- 2, 5-6 ounce salmon filets, skin removed
- 1 large sheet puff pastry (about 13.2 ounces)
- 1 teaspoon olive oil
- 5-ounces fresh baby spinach
- 1 garlic clove, minced
- 1 small shallot, minced
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 4-ounces whipped cream cheese
- 1 teaspoon lemon zest
- 1/2 cup freshly grated Parmesan cheese
- 1 egg
- 1 teaspoon water
Instructions
- Preheat the oven to 390°F (200°C).
- In a pan, heat the olive oil. Add the spinach, minced garlic and shallots.
- Sauté until the spinach is just wilted.
- Transfer to a bowl.
- Add in the cream cheese, lemon zest, Parmesan cheese, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix well. Set aside.
- Season the salmon filets on both sides with the remaining salt and pepper.
- Cut the puff pastry sheet in half, so you have to vertical pieces.
- Place a seasoned salmon filet in the middle of one of the puff pastry sheets.
- Top with a generous spoonful of the spinach mixture.
- Fold the pastry over the salmon, trim the edges and tuck remaining edges under. Repeat for the remaining piece of salmon.
- Place on a parchment-lined baking sheet. Cut slits in the pastry for venting.
- In a small bowl, combine the egg and water. Brush the egg wash onto the entire pastry surface.
- Bake for 20-25 minutes until golden brown and the internal temperature of the salmon is 125°F (52°C).
- Allow to rest a few minutes before serving.
- ENJOY!
Equipment
Notes
- Thaw frozen puff pastry according to package instructions before starting.
- Feel free to season the salmon filets to your preference.
- Sauté spinach, garlic, and shallots just until wilted.
- Customize the spinach-cheese filling with different cheeses, additional herbs or sautéed mushrooms.
- Work swiftly with puff pastry to maintain a cold, flaky texture.
- Cut slits in the pastry to allow steam to escape during baking.
- Monitor baking time closely to prevent over-browning. The pastry should be golden.
- Bake times will vary depending on the thickness of the salmon.
- For good measure, bake until the internal temperature of the salmon reaches 125° (52°C). The salmon will continue cooking in the pastry while resting.
- Allow the Wellington to rest a few minutes before slicing.
- For leftovers, store in foil or airtight containers and reheat in the oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Fish and Seafood
- Method: Easy
- Cuisine: Seafood