Puff Pastry Salmon (Salmon Wellington)
Puff Pastry Salmon or Salmon Wellington is a dish that features a salmon fillet wrapped in puff pastry, along with various fillings and seasonings. It can be suitable for an ordinary lunch as for a festive dinner.
Ingredients
- 2 salmon fillets (skinless and boneless)
- 2 sheets of puff pastry, thawed according to package instructions
- 2 cups fresh spinach leaves
- 4 tbsp cream cheese
- Salt and pepper, to taste
- 1 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C)).
- Season the salmon fillets with salt and pepper to taste. Set them aside.
- In a skillet, wilt the spinach leaves over medium heat until they are wilted and any excess moisture is evaporated. Add the cream cheese and stir, till smooth. Remove from heat and set aside.
- On a lightly floured surface, roll out the thawed puff pastry sheet to a size that is large enough to wrap the salmon fillets completely.
- Place one salmon fillet on the one side of the rolled-out puff pastry sheet. Spread 4 tablespoons of the cream cheese-spinach mixture over the salmon fillet gradually. Place the second salmon fillet on top of the spinach layer.
- Cover the salmon with the other side of the puff pastry sheet, sealing the edges tightly. Trim off any excess pastry if necessary.
- Transfer the wrapped salmon onto a baking sheet lined with parchment paper. Brush the surface of the puff pastry with the beaten egg, ensuring even coverage.
- Bake in the preheated oven for the time indicated on the puff pastry package (about 15-20 minutes) or until the pastry is puffed and golden brown, and the salmon is cooked to your desired doneness.Once baked, remove from the oven and allow it to cool for a few minutes before slicing and serving. Enjoy!