Salmon Wellington
This salmon wellington recipe (salmon en croute) is simple enough for a family meal, but fancy enough to impress company! Easy to prep, this impressive main course is wonderfully fresh and delicious.
Servings 6 servings
Calories 525kcal
Ingredients
- 12 oz frozen spinach drained and squeezed dry
- 8 oz cream cheese softened and cut into cubes
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon salt* or to taste
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ cup shredded parmesan cheese
- 1 lb skinless salmon
- 1 puff pastry sheet thawed
- 1 medium egg lightly beaten
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Combine spinach, cream cheese,Worcestershire sauce, salt, onion powder, garlic powder, black pepper, and parmesan cheese in a bowl. Mix until fully combined.
- Season salmon with a little bit of salt and pepper. Lay puff pastry on flat surface and roll until smooth. In the center of the pastry, add half of the spinach mixture, then lay salmon on top, then add remaining spinach mixture on top.
- Fold over sides of puff pastry to enclose spinach and salmon inside the pastry. Flip the pastry over and place on sheet pan lined with parchment paper. Score the pastry with a pairing knife and brush egg over the pastry.
- Bake in preheated oven for 30-35 minutes or until the top is nice and golden. Remove and enjoy.
Video
Notes
Thaw the puff pastry sheet according to the instructions on the package.
You can cut the spinach and cheese mixture in half if you prefer and place the mixture on one side of the salmon.
You can cut the spinach and cheese mixture in half if you prefer and place the mixture on one side of the salmon.
Nutrition
Calories: 525kcal | Carbohydrates: 23g | Protein: 26g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 118mg | Sodium: 859mg | Potassium: 807mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5966IU | Vitamin C: 16mg | Calcium: 206mg | Iron: 4mg
