Ingredients:
1 lb salmon fillet, skin removed
1 sheet puff pastry, thawed
2 cups fresh spinach, sautéed
1/4 cup cream cheese, softened
1/4 cup feta cheese, crumbled
1 tbsp Dijon mustard
1 egg, beaten (for egg wash)
1 tbsp olive oil
1 clove garlic, minced
Fresh herbs (like thyme or dill), chopped
Salt and pepper to taste
Directions:
Prepare the filling: In a skillet, heat olive oil and sauté the garlic until fragrant. Add spinach and cook until wilted. Let cool, then mix in the cream cheese, feta cheese, and fresh herbs. Season with salt and pepper.
Prepare the salmon: Pat the salmon fillet dry and spread a thin layer of Dijon mustard on top. Season with salt and pepper.
Assemble the Wellington: Roll out the puff pastry on a lightly floured surface. Place the salmon fillet in the center, top with the spinach mixture. Fold the puff pastry over the salmon, sealing the edges and tucking them underneath.
Brush with egg wash: Place the wrapped salmon on a baking sheet lined with parchment paper. Brush the puff pastry with the beaten egg to give it a golden, shiny finish.
Bake: Preheat the oven to 400°F (200°C). Bake the Salmon Wellington for 25-30 minutes, or until the pastry is golden and crispy.
Serve: Let the Wellington rest for a few minutes before slicing. Serve hot with your favorite side dishes.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 500 kcal per serving
