Description
Individual Salmon Wellingtons are elegant, single-serving puff pastry parcels filled with tender salmon, creamy spinach, and herbs. Perfect for a special dinner or entertaining guests.
Ingredients
Units
Scale
- 4 salmon fillets (about 6 oz each), skin removed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 5 oz fresh spinach
- 4 oz cream cheese, softened
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon zest
- Salt and black pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Fresh dill or parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds. Add spinach and sauté until wilted. Let cool, then mix with cream cheese, Dijon mustard, lemon zest, salt, and pepper.
- Roll out puff pastry and cut into 4 equal squares.
- Place a salmon fillet in the center of each pastry square. Season with salt and pepper.
- Top each salmon fillet with a spoonful of the spinach mixture.
- Fold pastry over the salmon, sealing the edges tightly and tucking underneath. Brush with beaten egg.
- Place Wellingtons on the prepared baking sheet. Make a small slit on top for steam to escape.
- Bake for 20-25 minutes, or until pastry is golden brown and salmon is cooked through.
- Garnish with fresh dill or parsley if desired. Serve hot.
Notes
- Ensure puff pastry is cold when working with it to maintain flakiness.
- Can be assembled a few hours ahead and refrigerated before baking.
- Pairs well with a light salad or roasted vegetables.
- Use wild-caught salmon for best flavor and texture.
Nutrition
- Serving Size: 1 Wellington
- Calories: 530
- Sugar: 2g
- Sodium: 460mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg