Home / Food / Fish & Seafood / Individual Salmon Wellingtons

Individual Salmon Wellingtons

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

These individual salmon Wellingtons are salmon filets, topped with herbs, Dijon mustard, feta, and spinach, and encased in golden-brown puff pastry. Elegant without a lot of fuss, the salmon is moist and perfectly cooked inside crisp-tender flaky pastry bundles.

Ingredients:
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 4 (6-ounce) skinless salmon fillets
  • 1/2 cup mayonnaise
  • 1/4 cup dijon mustard
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons chopped fresh basil
  • 2 teaspoons chopped fresh dill weed
  • 2 teaspoons lemon zest
  • 1 teaspoon chopped fresh thyme
  • 1/2 cup crumbled feta cheese
  • 1/2 (10-ounce) package frozen chopped spinach, thawed and drained
  • 1 frozen puff pastry sheet, thawed
  • 1 egg
  • 1 tablespoon water
  • lemon wedges
Directions:
  1. Gather all ingredients. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; set aside.
  2. Pat salmon fillets dry with paper towels. Sprinkle salt and pepper on both sides of the salmon.
  3. Mix mayonnaise, mustard, oregano, basil, dill, lemon zest, and oregano in a small bowl. Set aside half the mixture for serving.
  4. Spread remaining mixture on the top of salmon fillets.
  5. Sprinkle feta cheese on top of the salmon. Top with spinach.
  6. Cut the pastry sheet in quarters. Roll each portion on a lightly floured surface to a 7x7-inch square.
  7. Place each salmon fillet, topping side down, in the center of a pastry portion.
  8. Lift edges of pastry to enclose the salmon. Pinch edges to seal, and place each bundle, seam-side down, on prepared baking sheet.
  9. Beat together egg and water in small bowl. Brush egg wash on tops and sides of pastry bundles. Cut several small slits in tops of each pastry bundle to allow steam to escape.
  10. Bake in preheated oven until pastry is golden brown, 20 to 25 minutes. Serve with reserved herb Dijon mixture and lemon wedges.
Home
0 Cart