Salmon Wellington
Ingredients
The salmon and pastry
-
2
fillets
salmon, skin removed
-
1
sheet
frozen puff pastry, thawed
-
1
large
egg yolk
-
1
teaspoon
water
The filling
-
4
cups
fresh baby spinach
-
2
cloves
garlic, minced
-
2
tablespoons
freshly grated Parmesan cheese
The flavoring
-
1
tablespoon
unsalted butter
-
½
tablespoon
Dijon mustard
-
¾
teaspoon
kosher salt
-
½
teaspoon
ground black pepper
-
½
teaspoon
dried thyme
-
2
teaspoons
extra virgin olive oil
-
¾
teaspoon
lemon zest
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Melt the butter and mix with Dijon, lemon zest, salt, and pepper.
- Sauté spinach in olive oil until wilted, then add garlic, thyme, remaining salt, pepper, and Parmesan.
- Roll out the puff pastry and cut it in half.
- Brush the salmon with the butter mixture and place on the pastry.
- Top the salmon with the spinach mixture.
- Fold the pastry over the salmon and seal it with egg wash.
- Transfer to the baking sheet, brush with egg wash, and score the top.
- Bake for 20 to 25 minutes until golden brown.
Nutrition Facts (estimated)
Servings
2
Calories
481
Total fat
30g
Total carbohydrates
13g
Total protein
41g
Sodium
600mg
Cholesterol
211mg
You might also like