Description
Try this irresistible Spinach and Cheese Stuffed Salmon Wellington recipe for a delicious elegant dish that impresses at any dinner table
Ingredients
Scale
- 1 pound Salmon Fillet
- 1 sheet Puff Pastry
- 2 cups Fresh Spinach, chopped
- 4 oz Cream Cheese
- 1/2 cup Parmesan Cheese, grated
- 2 cloves Garlic, minced
- 1 tablespoon Olive Oil
- Salt and Pepper, to taste
- 1 Egg, beaten, for egg wash
- Optional: Sun-Dried Tomatoes, Feta Cheese, Red Pepper Flakes
- Special Garnishes: Fresh Parsley or Dill, Lemon Wedges
Instructions
- Preheat your oven to 400°F (200°C).
- In a skillet over medium heat, add olive oil. Once hot, add minced garlic and sauté for about 1 minute. Add the chopped spinach, cooking until wilted, which should take about 3 minutes. Season with salt and pepper.
- In a bowl, combine the sautéed spinach, cream cheese, and Parmesan cheese. Mix well until smooth and creamy.
- Place the salmon fillet on a lightly floured surface. Season it with salt and pepper.
- Roll out the puff pastry on a floured surface. Place the salmon in the center and spoon the spinach and cheese mixture evenly over it. Fold the pastry over the salmon and seal the edges well, trimming any excess pastry.
- Brush the top of the pastry with the beaten egg for a golden crust.
- Place the wrapped salmon on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and puffed.
- Let the Wellington rest for 5 minutes before slicing. Serve warm with your favorite garnishes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 450 calories
- Sugar: 1 gram
- Fat: 30 grams
- Carbohydrates: 20 grams
- Fiber: 2 grams
- Protein: 30 grams