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Salmon Wellington The Best Recipes

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Salmon Wellington

"Elegant puff pastry is wrapped around a well-seasoned salmon."

Ingredients :

  • 1 tablespoon kosher salt
  • 1 1/2 pounds salmon fillets
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon chopped fresh basil leaves
  • 2 teaspoons dried dill weed
  • 1/2 cup Dijon mustard
  • 1 1/2 cups mayonnaise
  • 3/4 cup crumbled feta cheese
  • 1 cup frozen chopped spinach, thawed and drained
  • 1 (17.5 ounce) package frozen puff pastry, thawed
  • 1 egg white, beaten

Instructions :

Prep : 30M Cook : 8M Ready in : 1H15M
  • Preheat an oven to 375 degrees F (190 degrees C).
  • Sprinkle salt on both sides of the salmon. Mix the thyme, oregano, basil, dill, mustard, and mayonnaise in a small bowl and spread over the salmon, then sprinkle the feta cheese on top. Layer the spinach over the feta cheese.
  • Roll the pastry out wide enough and long enough to wrap around the salmon, about 1/4 inch thickness. Place the salmon in the center of the pastry and fold the pastry over the salmon. Place the roll seam-side down on a baking sheet. Cut several small slits in the pastry to allow steam to escape. Brush the egg white onto the pastry.
  • Bake in the preheated oven until the pastry is golden brown and the salmon flakes easily with a fork, about 45 minutes.

Notes :

  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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