Puff Pastry Salmon (Salmon Wellington)

Puff Pastry Salmon (Salmon Wellington)

4.9(2475)

Cook Time
-
Total Time
-
Yield
2 servings

How to Make It

1. Step
Preheat oven to 425°F (220°C).
2. Step
In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.
3. Step
Add the spinach, salt, and pepper, cooking until spinach is wilted.
4. Step
Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
5. Step
On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
6. Step
Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
7. Step
Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
8. Step
Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
9. Step
Brush the top again with the egg wash.
10. Step
Bake for 20-25 minutes, until pastry is golden brown.
11. Step
Slice, then serve!
12. Step
Enjoy!

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