Salmon Wellington
Delight your dinner guests with the showstopping elegance of Salmon Wellington, a dish that's as visually impressive as it is delicious. This recipe features tender, flaky salmon fillets layered with a savory filling of cremini mushrooms, wilted spinach, and creamy cheese, all wrapped snugly in golden, buttery puff pastry. A hint of Dijon mustard adds a tangy kick, while a glossy egg wash ensures a perfectly crisp crust. The combination of fresh ingredients and aromatic flavors creates a luxurious meal that’s surprisingly easy to prepare in just under an hour. Ideal for date nights, holiday dinners, or any special occasion, this Salmon Wellington pairs beautifully with roasted vegetables, mashed potatoes, or a crisp green salad. It's a surefire way to elevate your home-cooked menu to restaurant-quality dining!
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Recipe Information
Ingredients
- 2 pieces salmon fillets (skinless)
- 2 sheets puff pastry sheets (thawed)
- 1 cup cremini mushrooms (finely chopped)
- 2 cups spinach (fresh)
- 2 cloves garlic (minced)
- 1 medium shallot (finely chopped)
- 4 tablespoons cream cheese (softened)
- 2 tablespoons Dijon mustard
- 1 large egg (beaten)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
In a large skillet, heat the olive oil over medium heat. Add the finely chopped shallot and garlic, cooking until softened and fragrant, about 2-3 minutes.
Add the cremini mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
Stir the fresh spinach into the skillet and cook until wilted, about 2 minutes. Remove the skillet from heat and let the mixture cool slightly.
Once cooled, mix in the softened cream cheese until fully combined. Add salt and black pepper to taste.
Season both sides of the salmon fillets with salt and black pepper. Spread a thin layer of Dijon mustard on the top of each fillet.
Lay out one puff pastry sheet on a lightly floured surface. Place a salmon fillet in the center (Dijon side up) and top it evenly with the spinach and mushroom mixture.
Fold the puff pastry over the salmon tightly, trimming any excess and sealing the edges well. Repeat the process for the second salmon fillet.
Place both wrapped salmon parcels on the prepared baking sheet, seam-side down.
Brush the beaten egg evenly over the top and sides of each parcel to create a golden, flaky crust.
Using a sharp knife, score the top of the pastry lightly with decorative slashes, being careful not to cut too deep.
Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and puffed. The salmon should be cooked through but still moist.
Remove from the oven and allow to rest for 5 minutes before slicing and serving. Serve warm with a side of roasted vegetables, mashed potatoes, or a fresh salad.
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.1 g | 174% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 2626 mg | 114% | |
| Total Carbohydrate | 121.8 g | 44% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 6.3 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 16.4 mcg | 82% | |
| Calcium | 126 mg | 10% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1240 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
