Easy Salmon Wellington is the kind of dish that looks fancy but is surprisingly simple to make.
With its flaky, golden pastry and tender, flavorful salmon wrapped in a delicious herb and spinach filling, it’s perfect for impressing guests or treating yourself to a special dinner.
The best part? You don’t need to be a pro in the kitchen to pull it off!
Whether you’re cooking for a holiday meal or just craving something different, this recipe brings gourmet flavors to your table with minimal effort.
Let’s dive into how to make this mouthwatering dish with easy-to-follow steps.
INGREDIENTS
4 (7 oz) salmon fillets
salt and pepper to taste
2 tbsp butter
2 garlic cloves, divided
1 shallot, chopped
1/4 cup white wine
3 oz cream cheese
5 oz fresh baby spinach
2 tbsp plain bread crumbs
1/4 cup shredded parmesan cheese
1 (1 lb.) package puff pastry
1 egg (for egg wash)
INSTRUCTIONS
1. Season the salmon with salt and pepper to taste.
2. In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.
3. Bring the heat to high and add white wine. Let the liquid cook out for about 5 minutes, then add the cream cheese and sauté for 1 minute.
4. Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the spinach softens.
5. Unfold the puff pastry onto a lightly floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. I made each piece about 10X 14 inches.
6. Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.
7. Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).
8. Begin folding the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.
9. Line a baking sheet with parchment paper and place the salmon wellington seam side down.
10. Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.
11. Bake at 390-400 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown. (Oven temp depends on the type of oven you have).
