Individual Salmon Wellingtons
Salmon fillets baked in golden puff pastry with a creamy spinach filling.
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 sheet puff pastry, thawed and cut into 4 squares
- 2 tbsp Dijon mustard
- 1/2 cup cream cheese, softened
- 1 cup fresh spinach, chopped
- 1 clove garlic, minced
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 egg (for egg wash)
- 1 tbsp water
- Salt and black pepper, to taste
- 1 tbsp olive oil
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sauté the spinach: Heat olive oil in a pan, add garlic, and cook for 1 minute. Stir in spinach and cook until wilted. Remove from heat and mix with cream cheese, lemon juice, Dijon mustard, and dill. Let cool.
- Season the salmon: Pat dry and season with salt and pepper.
- Assemble the Wellingtons: Place a salmon fillet in the center of each puff pastry square. Spread a layer of the spinach mixture over the salmon. Fold the pastry over the salmon, sealing the edges tightly.
- Chill (optional): Refrigerate for 15 minutes for a flakier crust.
- Egg wash: Beat the egg with water and brush over the pastry.
- Bake: Place on the baking sheet and bake for 20-25 minutes or until golden brown.
- Serve immediately with a side of roasted vegetables or salad.
Notes
- Chilling the assembled Wellingtons before baking ensures crispier pastry.
- You can substitute puff pastry with phyllo dough for a lighter version.
- Use skinless salmon fillets for best results.