Salmon Wellington with Puff Pastry
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 1x
- Category: Main Course
Ingredients
Scale
- 1/2 block cream cheese (room temperature)
- 10 ounces frozen spinach (thawed, squeezed, and drained)
- 1/2 cup shredded mozzarella cheese
- Salt and black pepper to taste
- 1 sheet puff pastry (thawed)
- 1 pound salmon fillet
- 1 large egg (for egg wash)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a bowl, mix room temperature cream cheese, thawed and drained spinach, and shredded mozzarella cheese. Season with salt and pepper to taste. Set aside.
- On a floured surface, roll out the thawed puff pastry sheet into a rectangle.
- Place the cream cheese mixture in the center of the puff pastry, leaving some space around the edges.
- Lay the salmon fillet on top, centered within the puff pastry. Season with salt and pepper.
- Carefully fold the puff pastry over the salmon, sealing the edges firmly. Use water if needed.
- Transfer the prepared Salmon Wellington to a baking sheet lined with parchment paper, seam side down.
- Make slits on the pastry’s top to allow steam to escape during baking.
- In a small bowl, beat the egg to create an egg wash. Brush it over the pastry for a golden finish.
- Bake for 25-30 minutes or until the pastry is golden brown, and the salmon reaches 145 degrees Fahrenheit (63 degrees Celsius) internally.
- Remove from the oven, let it rest for a few minutes, then slice and serve your delightful Salmon Wellington. Enjoy!
