Our Recipes

Salmon Wellington

Perfect for any seafood lover in your life!

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Istock 148955780

Yields2 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

 1 large salmon fillet
 2 tbsp butter
 2 garlic cloves
 ½ white onion
 5 oz spinach
  cup breadcrumbs
 4 oz softened cream cheese
 ¼ cup parmesan cheese
 2 tbsp chopped dill
 1 sheet room-temperature puff pastry
 1 beaten egg
 salt & pepper to taste

1

Preheat oven to 425 degrees F

2

In a pan over medium heat, melt butter

3

Add garlic and onions and cook until onions are translucent

4

Add the spinach, salt and pepper, cooking until spinach is wilted

5

Add breadcrumbs, cream cheese and dill, stirring until mixture is combined

6

Remove from heat and set aside

7

On a cutting board, smooth out puff pastry

8

Place salmon in the middle of the pastry and season both sides with salt and pepper

9

Spoon spinach cream cheese mixture on top of the salmon, smoothing it over fillet

10

Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter sides

11

Trim any excess pastry from the ends, then fold ends on top

12

Flip the puff-pastry over and place on a parchment lined baking sheet

13

Brush beaten egg on the top and sides of the pastry

14

Score the top of the pastry with a knife, cutting diagonal lines to create a crosshatching pattern

15

Brush the top with egg

16

Bake for 20-25 minutes, until pastry is golden brown and salmon is completely cooked

Ingredients

 1 large salmon fillet
 2 tbsp butter
 2 garlic cloves
 ½ white onion
 5 oz spinach
  cup breadcrumbs
 4 oz softened cream cheese
 ¼ cup parmesan cheese
 2 tbsp chopped dill
 1 sheet room-temperature puff pastry
 1 beaten egg
 salt & pepper to taste

Directions

1

Preheat oven to 425 degrees F

2

In a pan over medium heat, melt butter

3

Add garlic and onions and cook until onions are translucent

4

Add the spinach, salt and pepper, cooking until spinach is wilted

5

Add breadcrumbs, cream cheese and dill, stirring until mixture is combined

6

Remove from heat and set aside

7

On a cutting board, smooth out puff pastry

8

Place salmon in the middle of the pastry and season both sides with salt and pepper

9

Spoon spinach cream cheese mixture on top of the salmon, smoothing it over fillet

10

Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter sides

11

Trim any excess pastry from the ends, then fold ends on top

12

Flip the puff-pastry over and place on a parchment lined baking sheet

13

Brush beaten egg on the top and sides of the pastry

14

Score the top of the pastry with a knife, cutting diagonal lines to create a crosshatching pattern

15

Brush the top with egg

16

Bake for 20-25 minutes, until pastry is golden brown and salmon is completely cooked

Salmon Wellington
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