Salmon Wellington
Ingredients
The salmon
-
28
ounces
salmon, skinless and boneless
-
½
teaspoon
salt
-
½
teaspoon
pepper
-
1
teaspoon
dill, dried
The filling
-
1
small
yellow onion, chopped
-
3
cloves
garlic, minced
-
2
cups
frozen spinach
-
2
teaspoons
sea salt
-
1
bunch
dill, finely chopped
-
1
cup
cream cheese, softened
-
1
zest
lemon
-
1
teaspoon
lemon juice
The pastry
-
13
ounces
puff pastry
-
1
egg yolk
whisked
Instructions
- Preheat the oven to 200C/400F and line a baking sheet with parchment paper.
- Season the salmon fillet with salt, pepper, and dried dill.
- In a skillet, sauté the chopped onion and minced garlic until softened.
- Add the frozen spinach to the skillet and cook until warm, then season with salt and remove from heat.
- Mix in the fresh dill, cream cheese, lemon zest, and lemon juice into the spinach mixture.
- Roll out the puff pastry to ¼ inch thickness and cut into a rectangle large enough to enclose the salmon.
- Spread half the spinach mixture onto the center of the pastry, place the salmon on top, and add the remaining filling.
- Fold the pastry over the salmon, seal the edges with a fork, and brush with the egg wash.
- Bake for 25-30 minutes or until the pastry is golden brown and the salmon is cooked.
- Let it rest for a few minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
8 servings
Calories
479
Total fat
29g
Total carbohydrates
26g
Total protein
27g
Sodium
1023mg
Cholesterol
0mg
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