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Puff Pastry Salmon Wellington

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PREP TIME
15 min
COOKING TIME
40 min
TOTAL TIME
55 min
SERVINGS
3 servings
Dinner British
Puff Pastry Salmon Wellington
Ingredients
  • 1 1/2 pounds salmon fillets
  • 1 tablespoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups mayonnaise
  • 1/2 cup Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon chopped fresh basil leaves
  • 2 teaspoons dried dill weed
  • 1 teaspoon lemon zest
  • 1 teaspoon chopped fresh thyme
  • 3/4 cup crumbled feta cheese
  • 1 cup frozen chopped spinach, thawed and drained
  • 1 (17.5 ounce) package frozen puff pastry, thawed
  • 1 egg white, beaten
  • 1 tablespoon water
  • lemon wedges
Instructions
1
Gather all the necessary ingredients before commencing with the recipe
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Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Next, line a baking sheet with parchment paper and set it aside for later use
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5
Take your salmon fillet and gently pat it dry with paper towels to remove excess moisture. Sprinkle both sides of the salmon fillet with salt and pepper for added flavor
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In a small bowl, combine mayonnaise, mustard, oregano, basil, dill, lemon zest, and thyme to create a delicious herb mixture. Set aside half of the mixture for serving purposes
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Spread the remaining herb mixture evenly onto the top surface of your salmon fillet. This will add a rich flavor to your dish
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11
Unfold the puff pastry on a lightly floured surface, and use your fingers to smooth out any wrinkles or creases in the pastry
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Place a rectangle of spinach in the center of the puff pastry, and sprinkle it with feta cheese for added flavor
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Carefully position your salmon fillet on top of the spinach and feta cheese, making sure it is facing down
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In a separate bowl, whisk together an egg and water to create a binding agent. Brush the edges of the puff pastry with this egg wash to ensure it adheres properly
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Gently lift the edges of the puff pastry and stretch them slightly to enclose your salmon fillet. This will help create a tight seal
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Pinch the edges of the pastry to secure it in place, and then position the bundle seam-side down on your prepared baking sheet
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Brush the tops and sides of the pastry with the egg wash to add a golden glaze. Cut several small slits in the top of the pastry to allow steam to escape during baking
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Place your bundle in the preheated oven and bake until the pastry is golden brown, approximately 40 minutes. Use an instant-read thermometer to check the internal temperature of your salmon; it should reach at least 145 degrees Fahrenheit (62 degrees Celsius)
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Once the salmon is cooked, remove it from the oven and let it stand for a few minutes before serving
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Serve your delicious salmon bundle with the reserved herb Dijon mixture and a squeeze of lemon juice