Salmon Wellington
Description
Take salmon fillets to a whole new level with this recipe. The fillet is baked in a puff pastry that is filled with fresh spinach, bread crumbs, cheese, garlic and fresh dill. It can be part of a fancy dinner that you won't soon forget.
Ingredients
2 T. butter
2 cloves garlic, chopped
½ medium onion, chopped
5 oz. fresh baby spinach
1 t. salt, for spinach
1 t. pepper, for spinach
⅓ c. bread crumbs
4 oz. cream cheese
¼ c. freshly shredded Parmesan cheese
2 T. fresh dill, chopped (or more to taste)
1 sheet puff pastry, softened to room temperature
1 salmon fillet without the skin
1 t. salt, for salmon
1 t. freshly ground black pepper, for salmon
1 egg, beaten
Directions
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Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
In a skillet over medium heat, melt butter; add garlic and onions; cook until translucent. Add spinach, salt and pepper; cook until spinach is wilted. Add bread crumbs, cream cheese, Parmesan cheese and dill; stir until mixture is evenly combined. Remove from heat; set aside.
On a cutting board, smooth out puff pastry sheet. Place salmon in the middle of the pastry; season both sides with salt and pepper. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it doesn't spill over the sides.
Fold edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends; fold ends on top. Flip puff pastry-wrapped salmon over; transfer to the prepared baking sheet.
Brush beaten egg on top and sides of the pastry. Score the top of the pastry with a sharp knife, cutting shallow diagonal lines to create a crosshatch pattern.
Brush the top with the egg wash once more.
Bake for 20-25 minutes, until pastry is golden brown.
2-3 servings.