Description
This salmon Wellington is perfectly moist baked salmon on a bed of creamy sautéed spinach and wrapped in golden, flaky puff pastry.
Ingredients
Scale
For Salmon Wellington:
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup chicken stock or white wine
- 4 oz ( 113 grams) cream cheese, softened
- 4 tablespoons Italian or regular breadcrumbs
- 1/4 cup (25 grams) fresh grated Parmesan cheese
- 5 cups ( 150 grams) baby spinach
- 4 ( 6 ounce each ) salmon fillets, skin off ( or Trout)
- Juice of 1 lemon
- Salt and pepper, to season
- 1 lb ( 500 grams) puff pastry, thawed in the fridge
- 1 egg (beaten) for egg wash
- Flaky salt, as needed
For The Garlic Butter Sauce
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced or chopped
- 3-4 tablespoons lemon juice
- 1/4 cup chicken stock
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon cornflour ( mixed with 2 teaspoons water)
- 1 tablespoon fresh parsley, finely chopped
Instructions
Salmon Wellington
- Preheat your oven to 400 F ( 200 C). Line a large baking sheet with parchment paper. Set aside.
- Make the spinach filling. Melt butter in a large skillet over medium high heat.
- Add the chopped onion and cook until translucent. Then, add the minced garlic and cook until fragrant, about 1 minute.
- Increase the heat to high and add the chicken stock (or white wine) to deglaze the pan. Cook for about 5 minutes, then add the spinach and cook until the spinach softens.
- Add in the cream cheese, Parmesan cheese and bread crumbs. Season with salt and pepper to your liking. Mix everything together and remove from the heat.
- Remove the puff pastry from the refrigerator, unfold it and cut each sheet in half to make 4 pieces ( or size that's good to accommodate the salmon and the filling). My sheets were about 10x12 inches.
- Season the salmon with salt, pepper and drizzle with lemon juice.
- Place each seasoned salmon fillet in the middle of the prepared puff pastry sheet. If the sheet is not big enough to fit the salmon and the filling, roll it out a little more. Leave 2 inches around the edges.
- Divide the spinach filling between the salmon pieces and spread it on top.
- In a small bowl mix together the egg and 1 teaspoon water ( or milk) to make the egg wash.
- Brush the edges of the puff pastry with the egg wash.
- Close up the sides of the puff pastry pinching and sealing around the edges. Cut off any excess on the ends and flip them over.
- Score the tops ( make the crosshatch slits), brush with the egg wash and sprinkle with flaky salt.
- Bake in the preheated oven to 20-25 minutes or until puff pastry is golden brown.
Garlic Butter Sauce for Salmon Wellington
- Meanwhile, make the sauce.
- Melt butter over medium high heat in a medium skillet.
- Add the garlic and cook until fragrant, about 30 seconds.
- Pour in the lemon juice and chicken stock. Cook for about 2-3 minutes.
- Season with salt, pepper and Cajun seasoning.
- Finally add the flour ( mixed with water) and cook until the sauce thickens. Make sure to continuously whisk while cooking to avoid breaking the sauce.
- Garnish with chopped parsley.
- Serve hot with salmon Wellington. Enjoy!
Notes
Making in advance: Making the mix up a few hours early will mean it’s ready to go as soon as you need it. Similarly, thaw your pastry a few hours before you start cooking so you know for sure it’s going to be ready to go when you need it. You could even cut the pastry ahead of time. While you’re waiting to use it, keep the pastry in the fridge, tightly wrapped in plastic wrap.
Store: Store the leftovers in an airtight container for up to 4 days.
Reheat:We highly recommend ( for the the best results) to reheat it the oven at 356 F (180 C) for 15 minutes or until warmed through. You can reheat it in the microwave, but puff pastry can become soggy.
- Prep Time: 25 min
- Cook Time: 25 min
- Category: Salmon recipes
- Cuisine: French
Nutrition
- Calories: 405kcal
- Sugar: 1g
- Sodium: 277mg
- Fat: 27g
- Saturated Fat: 9mg
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 94mg