This Salmon Wellington, or salmon en croute, is a show-stopping centerpiece! A beautiful piece of salmon wrapped in flaky puff pastry with a savory, creamy spinach filling.
1large salmon fillet, about 1.5 pounds, I use a square piece, about 8.5" per side
¾teaspoonsalt, divided
ground black pepper, to taste
1tablespoonsbutter
1shallot, diced
2clovesgarlic, minced
4cupsfresh baby spinach
1tablespoonfresh dill, minced
¼cupcream cheese
1tablespoongrated Parmesan cheese
2sheets frozen puff pastry, thawed
1egg, beaten (for egg wash)
Instructions
Preheat the oven to 425F. Line a baking sheet with parchment paper, add one piece of puff pastry to the parchment.
Pat the salmon fillet dry with paper towels. Place the piece of salmon in the center of the puff pastry. Ensure there is enough of a border to seal the edges. You'll want about 1 to 1.5 inches of pastry border around the piece of salmon. Season the salmon fillet with ½ teaspoon salt and pepper.
Meanwhile, melt the butter in a nonstick pan over medium heat. Add the shallot and garlic, and cook for about 2 minutes until it begins to soften. Add the spinach and freshly ground pepper. Cook another 2-3 minutes until spinach is wilted.
Transfer the spinach mixture into a sieve, using the back of a spatula, push and stir the mixture to draw out excess liquid. I do this about 6-8 times or until barely any liquid comes out. Allow to cool slightly.
In a mixing bowl, combine the cooled spinach mixture with cream cheese, dill and grated Parmesan cheese. Spoon the spinach mixture evenly over the top of the salmon.
Carefully place the second piece of puff pastry over the salmon, sealing the edges tightly with a fork. Using a sharp knife, score the top of the puff pastry lightly to create a decorative pattern. Brush the beaten egg over the top and sides of the puff pastry to create a golden crust when baked.
Bake in the preheated oven for 28-30 minutes, or until the puff pastry is golden brown and crispy.
Remove from the oven and let it rest for a few minutes before slicing into portions. This serves four to six people, I would recommend slicing into four pieces lengthwise, as seen in the photos, and then slicing the pieces crosswise.
Notes
When choosing a salmon fillet, aim for one with uniform thickness throughout. This ensures even cooking and prevents one part of the fillet from being overcooked while another part remains undercooked.
This is best served the day it's made, as puff pastry loses its crisp when it's cooled and reheated.
Did you try this recipe?Leave a comment + rating and let me know what you think!