Individual Salmon Wellingtons

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Here’s a recipe for Individual Salmon Wellingtons, perfect for elegant dinners or special occasions. These flaky puff pastry parcels are filled with tender salmon, creamy spinach, and rich flavors.

Ingredients

(Makes 4 servings)

For the Salmon and Pastry:

  • 4 skinless salmon fillets (4-6 oz each)
  • 1 sheet puff pastry (thawed if frozen)
  • 1 egg, beaten (for egg wash)
  • Salt and pepper, to taste

For the Filling:

  • 1 tbsp olive oil or butter
  • 1 small shallot, finely chopped
  • 2 garlic cloves, minced
  • 2 cups fresh spinach (or thawed and drained frozen spinach)
  • 3 tbsp cream cheese, softened
  • 1 tbsp Dijon mustard
  • 1/4 cup grated Parmesan cheese
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Prepare the Filling:
    • Heat olive oil or butter in a skillet over medium heat.
    • Add the shallot and garlic, cooking for 1-2 minutes until softened and fragrant.
    • Stir in the spinach and cook until wilted (or heated through if using frozen). Remove from heat and let cool slightly.
    • In a bowl, mix the spinach mixture with cream cheese, Dijon mustard, Parmesan, lemon juice, salt, and pepper until well combined.
  2. Prepare the Salmon:
    • Pat the salmon fillets dry and season with salt and pepper.
  3. Assemble the Wellingtons:
    • Roll out the puff pastry on a floured surface and cut into 4 equal squares.
    • Place a salmon fillet in the center of each square.
    • Spread 1-2 tablespoons of the spinach filling over the top of each salmon piece.
    • Fold the puff pastry over the salmon, pinching the edges to seal tightly. Trim any excess pastry and place the seam-side down on a parchment-lined baking sheet.
  4. Add the Egg Wash:
    • Brush the beaten egg over the top and sides of each pastry to ensure a golden, flaky crust.
  5. Bake the Wellingtons:
    • Preheat the oven to 400°F (200°C).
    • Bake the salmon Wellingtons for 20-25 minutes, or until the pastry is golden brown and puffed, and the salmon is cooked through (internal temperature of 145°F/63°C).
  6. Serve:
    • Let cool for 5 minutes before serving. Pair with a simple salad, roasted vegetables, or lemony asparagus for a complete meal.

Tips:

  • Make Ahead: Assemble the Wellingtons up to a day in advance, refrigerate, and bake fresh before serving.
  • Customize the Filling: Add mushrooms, fresh dill, or a touch of nutmeg to enhance the flavors.
  • For a Fancy Touch: Score the tops of the pastry with a sharp knife for a decorative pattern before baking.

This dish is a stunning and delicious way to elevate your salmon dinner!

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